Citrus Garlic Herb Butter Roasted Chicken

Servings: 4-5

• 4 lb. Chicken, giblets + neck removed from cavity
• 1/4 cup Melted Butter
• 1/4 cup Olive Oil
• 1/4 cup Lemon Juice
• 1 tbsp. Lemon Zest
• 2 tbsp. Fresh Parsley, chopped
• 2 tbsp. Fresh Oregano (or 1 tbsp. Dried Oregano)
• 4 Garlic Cloves, minced
• 3 Sprigs of Fresh Rosemary
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1 Lemon, for stuffing
• 1 Garlic Head, for stuffing
• (Optional) Carrots
• (Optional) Baby Potatoes

1. Preheat oven to Conventional Roast 430F.
2. In a small bowl, combine the melted butter, olive oil, lemon juice, lemon zest, salt, black pepper, chopped parsley and oregano, minced garlic, and fresh rosemary. Mix together.
3. Place the chicken in a large casserole dish.
4. Generously season the chicken with salt (for an extra crispy skin).
5. Brush half of the mixture generously over both sides of the chicken.
6. Place the chicken breast side up.
7. Slice the top portion off the garlic head to reveal the cloves inside. Stuff with the sliced half lemon into the chicken. Tie the legs together with kitchen string.
8. (Optional) Add the carrots and potatoes around the chicken. Brush with the extra sauce.
9. Brush the remaining sauce mixture evenly over the breast side of the chicken.
10. Roast for 1 hour 20 minutes, basting halfway, or until juices run clear when pierced with skewer or knife.
11. Baste again after roasting, then broil for 3-5 minutes, until golden on top.
12. Remove from oven and cover with foil to rest at room temperature for 10 minutes before slicing.
13. Garnish with fresh herbs and micro greens before enjoying warm!