Best of Both Worlds Roast Chicken

Ingredients and Weight:

• 1 whole chicken (4-5 pounds)
• 1 cup unsalted butter, softened
• 1/4 cup olive oil
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh sage
• 1/4 cup chopped fresh thyme
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 20 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine butter, olive oil, parsley, sage, thyme, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix well.
3. Remove the chicken from the refrigerator and pat dry with paper towels.
4. Use your fingers to carefully loosen the skin of the chicken by gently inserting your fingers between the skin and the meat.
5. Spread half of the herb butter mixture under the loosened skin.
6. Place the remaining herb butter mixture in a small bowl and spread it over the outside of the chicken.
7. Place the chicken in a roasting pan and roast for 1 hour 20 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
8. Let the chicken rest for 10 minutes before carving and serving.

Nutritional Information:

• Calories: 450 per serving
• Fat: 25 grams
• Protein: 35 grams
• Carbohydrates: 5 grams

Dish Characteristics:

• Juicy and flavorful chicken with a crispy skin
• Aromatic with fresh herbs and a hint of Dijon mustard
• Suitable for a special occasion or a casual dinner

User Comments:

• "This was the best roast chicken I've ever had! The herb butter gives it so much flavor."
• "I love the combination of the crispy skin and the tender meat. It's a perfect dish for a special occasion."
• "I appreciate that the recipe is easy to follow and the ingredients are readily available."

Special Precautions and Tips:

• To ensure even cooking, truss the chicken before roasting.
• If you don't have a meat thermometer, insert a skewer into the thigh. If the juices run clear, the chicken is cooked through.
• Let the chicken rest before carving to allow the juices to redistribute, resulting in more tender meat.