Chicken Chateau Du Fey With Garlic

Chicken Chateau Du Fey With Garlic

Note: This is a simpler version of the recipe. I did not truss the bird nor turn it over during the roasting time. I also skipped the gravy as we are not gravy fans.

1 roasting chicken 4- 4 1/2 lbs
salt and pepper
2-3 large sprigs of fresh thyme
2-3 large sprigs of fresh rosemary
1 bay leaf
1/4 - 1/3 cup butter
garlic

Although the recipe calls for fresh herbs I used the rosemary drying on my counter, a dry bay leaf and some dry thyme (not shown).


Rinse the bird and dry the inside with a paper towel. Stuff with the herbs. Place breast up in a roasting pan and place the butter on top of the skin. Roast in the oven at 350, basting every 15 minutes.


Since we love garlic I made the variation with garlic. While the chicken is in the oven separate the head of garlic into cloves, but do not peel. Add the garlic to the roasting pan the first time you baste the bird.


The chicken comes out a lovely color and the flavor between the herbs and the garlic was wonderful. The bones made some great chicken noodle soup.