Roasted herb Chicken in a white wine and butter bath
Description
The perfect weekday dinner in one pan. It’s fast, easy, and SUPER tasty.
Scale
Ingredients
- 1 Chicken, rinsed and patted dry
- 3 lemons, cut into wedges
- 5 Garlic Cloves, minced
- 2–3 big bundles Thyme
- 1 bundle Rosemary
- 1.5 Cups White Wine, separated
- 1/2 Cup butter melted
- 2 Cups tri colored Carrots
- Flake Salt
- Fresh pepper
- 2 T honey
Instructions
- Preheat grill to 425F
- Place the chicken in baking dish. Combine the melted butter and 1/2 Cup white wine. Pour the mixture into the pockets under the skin of the breasts and thighs.
- Place 1/2 the garlic under the skin and rub the the rest over the top of it.
- Put 2 wedges, 1 rosemary sprig, 3 thyme sprigs and salt in the inside of the bird.
- Arrange the carrots and additional lemons around the chicken and layer the rest of the thyme sprigs and rosemary leaves over the bird/ carrots.
- Cover the bird and carrots in flake salt and fresh pepper. Then pour the remaining wine around it (not on the bird).
- Cook on the lowest rack of the grill for about 45 minutes. Brush the honey over the skin and continue cooking an additional 15(ish) minutes until cooked through. (Internal temp of the chicken should be 165)
- If the bird is getting too brown cover it in foil until it’s finished cooking.
