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Easy and Best Baked Chicken!
<p>Impress your family and friends with this one!</p>Source: Laurel Flaccavento (Entered by Michael Templeton)
Step by Step Instructions
- Prep time: 10 min. Cook time: About 1 hour* 1 Free Range Whole Chicken. Remove all organs, rinse and dry well. 2 Tablespoons. butter, 3-4 cloves garlic pressed or finely chopped, ¾ Cup extra dry sherry-(not cooking sherry) 1 Tbl. assorted herbs if dried, 3 Tbl. if fresh. (Fines Herbs including rosemary, thyme, sage, basil, oregano or Italian Herb Blend is great. Make sure you crush dry herbs to release taste.) ½ lemon if desired Preheat oven to 450 degrees Spray or grease baking pan. Place chicken breast up (“upside down” from usual roasting position)-no need to truss or fold wings. In glass measuring cup: Melt butter in microwave. Add garlic, sherry, assorted herbs. Add pinch of salt and pepper. Pour half of mixture over chicken. Note: Putting ½ lemon in chicken’s cavity also adds to flavor. Roast for 15 min. then reduce heat to 350 degrees and turn chicken over so breast is down into “normal” roasting position. Pour the other half of herbs, sherry and butter over chicken. Roast for up to 45 min. longer. (If chicken is “smallish” it probably will take less than 45 min. If it’s one of the incredible 7 lb. or so chickens it might take a little longer. Prick chicken near drumstick and see if juices are flowing “clear”. (*Most of the free range chickens are more dense and roast a little longer than typical store bought birds. BUT be careful not to over roast.) Allow to sit 10 min. before carving.
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