1 whole chicken
1 shallot – chopped
4 cloves garlic – chopped
1/4 cup butter
1 tbs basil
Heat the oven to 400. Make sure your chicken is dry before prepping it. This will help make the skin nice and crispy.
In a small bowl, combine butter, shallots, garlic and basil. Carefully lift the skin from the flesh of the chicken and rub the butter mixture under the skin, into all the crevices. Get it down near the wings as well, as those will absorb a lot of flavor.
Place the chicken on a rack on a pan with a good lip. For quick clean up, cover the pan with foil to catch the juices. Cook for 30 minutes then check the chicken’s temperature. If the area near the thighs is 165 you’re good to go. Otherwise cook the chicken in 15 minute intervals, checking the temp as you go until it reaches the right temperature. This assures that the chicken will not dry out and the meat will still be tender and juicy. If you don’t have a meat thermometer, the general rule of thumb is 20 minutes per pound.
This lovely chicken goes well with many varietals of red wine. Give a cab sauv a try!