Who got that great deal on the Whole Foods Market in Mason sale last week on whole chickens for only $1.99 per pound?! I liked that they had a few different choices available including their 365 Every Value chicken. It is simply great quality chicken without breaking the bank. Soo…how do you start making a really good roast chicken that will have your entire family coming back for seconds? Believe it or not, cooking a “whole chicken” is pretty simple. The secret is in the butter.
While you’re at Whole Foods, make sure you run over to get some of the 365 Every Value unsalted butter. We are adding salt and pepper to the chicken already so you don’t need the extra sodium in the butter. Take one stick of butter out and leave it sit until it is room temperature, softened. I decided to use honey and garlic for my flavors but you could really do anything you like including adding any fresh herbs (rosemary, etc.). Mix together 1/4 cup of honey and 3-4 cloves of crushed or grated garlic into the butter. Once you have this done, you are ready to smother your bird!
Be sure to cover the entire top part of the chicken with the flavored butter. It make seem like a lot of butter but you don’t want your chicken to get dried out. This keeps it deliciously moist and adds so much flavor but putting it under the skin like I showed in the video. Then add salt and pepper to the top, or you can use my absolute favorite Rancher Steak Rub from Wildtree.
You will cook it in the oven at 425 degrees for 15-20 minutes per pound. It will start to get brown and crispy about half way though your cooking time, you don’t want to burn it so make sure you cover it with foil when the top is perfectly golden brown and crispy – this is your preference.
How do you know when it’s done? I always use a meat thermometer because it is the easiest way so you’re not guessing but you will always know when the juices coming from the chicken are clear, not pink.
When you pull the chicken out of the oven, let it sit for a couple minutes before carving it to eat. I always start with cutting each side of the breast meat, one at a time. We had our roast chicken with roast potatoes and buttered carrots. YUM.