ROAST CITRUS CHICKEN WITH HERBED COMPOUND BUTTER

ROAST CITRUS CHICKEN WITH HERBED COMPOUND BUTTER image

Yield 1 roast chicken

Number Of Ingredients 12

1medium sized whole roasting chicken (4-6 lbs)
1 medium sized orange
1 small lemon (preferably mayer)
For compound butter
1/2 stick salted butter(softened)
1 tbs each chopped:
fresh sage
fresh thyme
rosemary
2-3 cloves garlic chopped (depending upon your preference)
2-4 Tbs olive oil
salt and pepper

Steps:

Pre-heat oven to 425 degrees. Stuff Chicken: Rinse Chicken inside and out, pat dry with paper towels. Place wing side down into lightly oiled roasting dish. Quarter the orange and lemon, squeeze the juice from two orange quarters and two lemon quarters over the chicken. Stuff the chicken cavity with half of the orange and lemon quarters, place the other half into the sides of the roasting pan. Make Compound butter in a small bowl combine butter,sage,rosemary,thyme, and garlic. Mix well with fork. Season with salt and pepper to taste. Smooth compound butter under the skin of the chicken breast, being mindful not to tear the membrane connecting the skin to the breast. Drizzle the chicken with 2 tbs of olive oil. Season with salt and pepper. Roast Chicken at 425 degrees for 15-20 minuets, then reduce heat to 350 degrees. Continue roasting chicken for about 2 1/2 hours, or about 1/2 hour per pound of chicken, basting every 1/2 hour. remove chicken from roasting dish and place on serving platter, let rest 5-8 minuets before carving.