Garlic Butter Roast Chicken
Submitted by: Tulkoff
This flavorful classic will have the whole table asking for seconds!
1 hour 40 minutes
1 7 lb roasting Chicken, cleaned and patted dry
Salt and Pepper, to taste
3 sprigs Parsley
6 sprigs Rosemary
10 Tbsp Tulkoff’s Original Garlic Spread, softened to room temperature, divided use
3 medium Onions, quartered
3 lemons, halved
1 cup Low-salt chicken broth
1/2 cup Dry white wine
1 1/2 tsp all-purpose flour
Preheat oven to 400°F and position a rack in the lower third of the oven.
Sprinkle salt and pepper into the chicken’s main cavity, then fill with the Chopped Garlic, parsley, and 3 sprigs of rosemary. Starting at the neck, slide your fingers around under the chicken’s skin, spreading 3 Tbsp of the Garlic Spread underneath the skin on the breast and upper leg meat.
Place the chicken on a rack in a large roasting pan, and scatter the onions, rosemary, and lemons around the chicken. Melt 2 Tbsp of the Garlic Spread and brush this on top of the chicken.
Bake for 30 minutes. After 30 minutes, remove the pan from the oven and brush another 2 Tbsp of melted Garlic Spread over the chicken and onions. Bake another 30 minutes and remove to brush with the spread again. Continue baking until the skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 180°F.
Remove the pan from the oven, and then using a wooden spoon, tilt the chicken so the juices drain into the pan. Squeeze the lemons into the pan lightly, then discard the halves as well as the rosemary sprigs. Place the chicken on a platter, surrounded by the onions, and cover loosely with foil.
Set the roasting pan over medium heat and remove the rack. Add the broth and the wine and bring to a simmer, skimming the fat from the mixture.
In a separate pan, melt the remaining Tbsp of Garlic Spread, and whisk to combine with the flour, forming a roux. Whisk the roux into the simmering liquid until the sauce thickens. Season with additional salt and pepper and serve alongside the chicken.