RDF Roast Chicken (Serves 4)
1 roasting chicken (5 to 6 lbs)
2 large yellow potatoes, peeled and cut into 1’’ cubes
3 carrots, peeled and chopped into 2’’ chunks
3 lemons, halved
1 head of garlic, halved crosswise
10 sprigs of thyme (approx.)
4 T unsalted butter, room temperature
1 T Red Door Farms® Hamburger Seasoning
Kitchen twine (optional)
Pre-heat oven to 425 degrees F.
Scatter potatoes and carrots in bottom of large roasting pan. Rinse chicken, pat dry thoroughly, and place on top of carrots and potatoes. Fold wings underneath chicken and stuff thyme, garlic and lemon halves into cavity. Optional: using kitchen twine, truss chicken legs together (it holds the lemons, etc. in better and makes for a prettier presentation, but if you don’t have the twine on hand, don’t sweat it!). Smear butter generously on all sides of chicken and sprinkle generously with Red Door Farms®.
Roast the chicken for 1 hour, or until the internal temperature reaches 165 degrees for white meat. Cover loosely with aluminum foil and let rest for 15 minutes before carving and serving. You might need to remove any applicable spouse from the kitchen to avoid theft of a chicken leg during “resting” period…