You're Roasted Chicken

September 30, 2020

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You're Roasted Chicken

Name: You're Roasted Chicken
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 6 tablespoons/90 ml MagicalButter MCT oil and olive oil blend; 4 tablespoons/60 ml (½ stick) MagicalButter melted; 1 roasting chicken (5-6 pounds/2¼-2¾ kg); 4 tablespoons/60 ml poultry seasoning; 3 tablespoons/45 ml pink Himalayan salt; 3-4 teaspoons/15-20 ml pink Himalayan salt; 1 tablespoon/15 ml freshly ground black pepper; 1 tablespoon/15 ml garlic powder; 20-25 baby cut carrots; 3-5 cloves garlic crushed and finely chopped; 3 large bunches fresh thyme (7-10 sprigs each); 1 lemon halved crosswise (I suggest Meyer lemon); 1 bulb garlic halved crosswise; 1 large yellow onion thickly sliced; 1 bulb fennel (tops removed and cut into wedges––optional); 1 pinch/⅓ ml red pepper flakes (optional)

MagicalButter

Prep Time

15 minutes

Cook Time

120 minutes

Ingredients

6 tablespoons/90 ml MagicalButter MCT oil and olive oil blend
4 tablespoons/60 ml (½ stick) MagicalButter melted
1 roasting chicken (5-6 pounds/2¼-2¾ kg)
4 tablespoons/60 ml poultry seasoning
3 tablespoons/45 ml pink Himalayan salt
3-4 teaspoons/15-20 ml pink Himalayan salt
1 tablespoon/15 ml freshly ground black pepper
1 tablespoon/15 ml garlic powder
20-25 baby cut carrots
3-5 cloves garlic crushed and finely chopped
3 large bunches fresh thyme (7-10 sprigs each)
1 lemon halved crosswise (I suggest Meyer lemon)
1 bulb garlic halved crosswise
1 large yellow onion thickly sliced
1 bulb fennel (tops removed and cut into wedges––optional)
1 pinch/⅓ ml red pepper flakes (optional)

Directions

Preheat your oven to 350°F/180°C.
Remove everything from inside the chicken and rinse it inside and out.
Remove most of the fat skin and any leftover pin feathers from the back of the chicken and pat it dry. Pat pat. Who’s a good bird? That’s a good little birdie.
In a small mixing bowl whisk together the MagicalButter half the oil the garlic powder and poultry seasoning and liberally rub it over the chicken. Salt and pepper the inside.
Stuff the chicken with 1 thyme bunch both halves of the lemon and the garlic bulb.
Tie the legs together with kitchen string tucking the wing tips under the body.
In a roasting pan toss the onions carrots and fennel with the rest of the oil salt pepper and the remaining sprigs of thyme.
Spread the vegetables evenly in a 9″ x 13″/23 x 33 cm roasting pan and place the chicken on top.
Roast the chicken for 1½-2 hours or until the internal temperature reaches 160°F/70°C.
Remove the chicken and vegetables to a platter. Cover them with foil for about 20 minutes allowing the flavors to commingle and infuse together.
“You’re Roasted Chicken!” Serve and enjoy!
Suggested side dishes: The vegetables from the pan; mashed potatoes and gravy. Yum!!