Golden Ratio Roasted Chicken
Every chef is judged on their roast chicken. Here at Tucker's Pepper Company we decided to make that easy for you. Follow this recipe and you will have a roast chicken that professional chefs will be jealous of.
Ingredients
- 1 Whole Chicken
- 1/2 Medium Yellow Onion
- 1 Celery Stalk
- 2 Cloves Garlic
- 1 Stick Unsalted Butter Divided
- 1 Sprig Fresh Rosemary
- 2-3 TBSP Tucker’s Golden Ratio Season-All
Instructions
- Rinse and pat dry chicken. Remove any innards from cavity.
- Preheat oven to 350.
- Cut Onion into quarters. Chop Celery stalk into 3-4 pieces. Peel Garlic.
- Melt 1/2 stick of butter in a small sauce pan. Cut remaining buttered into small pats (roughly 1/4 TBSP size).
- Place 3 pats of butter, onion, celery, garlic and sprig of rosemary into chicken cavity.
- Place remaining pats of butter under chicken skin.
- Brush all chicken skin with melted butter.
- Liberally coat with Tucker’s Golden Ratio.
- (OPTIONAL) Recommended truss chicken by tying the legs together in crossed pattern. (This will result in a better finished product. Use butcher twine to tie legs together.)
- Place chicken in the oven and cook for 90 minutes. Check internal temperature at the end of 90 minutes to ensure that meat is cooked to 165 degrees.
- Once roasted allow to sit for 30 minutes, carve and serve with your favorite side dishes.
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