Isn’t it great when you can con your friends into traveling out to YOUR house for their birthday? I think it is.
My friend Stacy finally turned the big 2-5! Welcome to my hell Stac! 🙂
Any-who I lured her out to my house with promises of a fabulous home cooked meal…and roasted beets (I turned her on to them a few years ago and now she’s in love)..and a homemade cake but THAT post will be on another day – I can only do so much people!
I decide to make her a lovely, juicy roast chicken, which, is actually so much more simple than people make it out to be.
Here is what I did..and big thank you to Matt who I roused from a nap to take pictures. Your so very wonderful dude 🙂
Roasted Sagebrush Chicken
1 whole chicken (4-5lbs)
3 tbs. Wild Cheff Sagebrush blend
1 tbs. sea salt
1 tbs. pepper
3/4 stick of butter
3 medium carrots (peeled and quartered)
2 medium onions (peeled and quartered)
1/2-1 cup of chicken broth
Pre-heat your oven to 350 degrees.
start by mixing your sagebrush blend with the salt and pepper in a small bowl and set aside.
Next, soften the butter in the microwave (I did 12 seconds at 50% power…works like a charm)
Peel and cut the carrots and onions. Please, cut your carrots smaller and thinner than I did as mine were still hard as rocks- oops.
Arrange the carrots and ONE of the onions in the bottom of a roasting pan. This will be the bed atop which your chicken will sit.
Now, time to deal with your chicken.
Place 2 layers of paper towel on a large cutting board.
Make sure to remove all of the jiblets from the chicken (they are often in a bag) and rinse the entire bird with cold water.
Move the bird to the paper towel lined cutting baord and using a few more paper towels, pat entirly dry.
Next, (this is the tricky part) lift up the skin covering the chicken breast and using your finger, seperate it from the meat.
Clearly I had Matt helping me with these pictures.
Now, rub some of the sagebrush mixture AND some butter on top of the breast, underneath the skin.