White Oak Roasted Chicken
2 teaspoons salt
½ teaspoon freshly cracked pepper
4 cloves garlic, crushed
1 teaspoon fresh chopped chives
1 teaspoon fresh chopped tarragon leaves
1 teaspoon fresh chopped thyme leaves
1 (4-pound) whole chicken
1 stick unsalted butter, softened to room temperature
2 lemons roughly chopped
In a bowl, mix the salt, pepper, garlic, and all fresh herbs. Rub the chicken with the mixture. Lift the skin on top of the chicken, place the butter between the flesh and skin so it self-bastes as it cooks.
Preheat oven to 425 degrees F.
Stuff the chicken cavity with the chopped lemons. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest). Continue to baste with pan drippings through the cooking process. When cooked the juices should run clear and the internal temperature should be 165 degrees F on an instant-read thermometer. Remove chicken from the oven and place on a serving platter. Let rest for 20 minutes before serving. Serve with oven roasted carrots, mashed potatoes and a delicious bottle of White Oak Russian River Chardonnay.