Chicken! Yes, my sweetheart tradition is all about a roasted chicken. Not an every Friday night Ina for Jeffrey chicken, but a once a year, Valentines Day roast chicken dinner with all the trimmings: roasted carrots, potatoes and onions and a lovely gravy/sauce to drizzle over everything.Tulips in a pitcher for the centerpiece, and a heart-shaped chocolate cake for dessert. Perfection!
In Sunday Best Dishes, I have a recipe for a chocolate walnut torte that is fudgy and nutty – just perfect for a post-Sunday dinner or Valentine’s Day fare.
Message me if you want this recipe sent via email, ‘cause today’s post is all about melt in your mouth herb roasted chicken!
In the end, it’s that roasted chicken, served at home, for hubby that is my sweetest Valentine tradition. What’s yours?
Roasted Chicken with Herb Butter
60 minute cuisine
½ cup butter, room temperature (1 stick)
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh sage
1 (2 ½ to 3 pound) chicken
Salt and freshly ground pepper
1 whole orange, cut into sections
½ cup sherry
Preheat the oven to 450 degrees.
Mix the softened butter with the herbs.
Use your hands to cover the chicken with the herb butter. (Use your fingers to gently loosen the skin and place some of the butter between the skin and the meat.) Season the chicken with salt and pepper.
Place the orange sections into the cavities of the chicken.
Place the chicken on an upright roaster (or on a rack) in a baking pan. Pour the sherry over the chicken.
Place the chicken into the oven. After 10 minutes, reduce the heat to 350 degrees.
Bake until the skin is crisp, and the juices run clear, about 20 minutes per pound.