Greenwood Roast Chicken

• Greenwood Pastures Whole Chicken, giblets removed (5-6lbs)

• ¼ Lemon 

• 1 celery stalk 

• 1 carrot 

• ½ small onion 

• 3 cloves of garlic 

• ½ stick of softened butter 

• Fresh bunches of : Rosemary , Thyme, Oregano, Parsley 

• 1/2 teaspoon Garlic Powder

• 1/2 teaspoon Onion Powder

• Salt & Pepper

Preheat oven to 425°

Prep. Herb butter: In a bowl add 1 teaspoon of fresh chopped herbs, softened butter, garlic powder, onion powder and salt & pepper. Set aside. 

Pat dry chicken. 

Begin to slowly separate the chicken skin from the breast using fingers. With clean fingers, spread herb butter along the breasts under the skin. 

With the remaining herb butter, spread it all over the chicken skin... legs, wings, breasts & thighs.

Fill chicken with celery, carrot, halved onion, lemon, whole garlic cloves and bunches of fresh herbs.

With cooking twine, tie the legs together and tuck the wing tips under the body 

Place chicken in a roasting pan and cook for one hour uncovered. Cover with aluminum foil and cook for another 15-30 minutes until the chicken reaches an internal temperature of 165°. 

Rest for 10-15 minutes before carving. 

Enjoy :)