I love a roast chicken. Its so easy to cook and produces a pretty and delicious meal. Not to mention, the left over bones are great to make chicken stock from. I’ve made the simplest whole roast chicken several times, but I was curious to try different versions.
For this variation, I mixed chopped fresh parsley with softened butter. You will use most of the butter to stuff between the chicken meat and the skin. Which reminded me of what I did with our Thanksgiving turkey. I find it difficult to get it to spread evenly underneath the skin, but I guess it doesn’t have to be perfect. Once it gets hot, the butter will melt into all the crevices. Also smear some butter on the outside of the bird.
Roast until the chicken is done.
While, its not the prettiest, it was one tasty bird.