A great, simple, fail safe roasted Smart Chicken that is succulent every time and the leftovers make a great base for chicken salad, sandwiches and soups! You can vary the herbs, for a slight change- of-flavor. Instead of thyme, try using Herbs de Provence, rosemary, or a blend of fresh Italian herbs, basil, marjoram, parsley, etc. You will love the simplicity of this recipe!
One 3- to 4-pound whole Smart Chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme
Unsalted butter, melted
1 teaspoon fresh rosemary, snipped tiny, optional
2-4 cloves garlic, more to taste, optional
Note: At this point, I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I believe this creates steam, which I don't want. Roast it until it's done, about 60 minutes or so. Using a digital thermometer inserted deep into the Smart Chicken, check the internal temperature. If it reads at least 170 degrees F., remove it from the oven and add the minced thyme or other herbs, if using, to the roasting pan. Baste the Smart Chicken with the juices and thyme. Cover loosely with foil and let it rest for 15 minutes on a cutting board. After 15 minutes, slather the meat with the melted butter. Serve with your favorite sides and, if you wish, a simple green salad.
Note: For a different spin, try making a mixture of minced garlic, chives/shallots and butter and poking it under the skin. Oh My!