This recipe brings up an interesting point for cookbook authors. If you call something "Perfect Roast Chicken", what if later you come up with a different version. What are you going to call it? "The More Perfect Roast Chicken", "The Better Than Perfect Roast Chicken", "The Perfect in a Different Way Roast Chicken"?? See my point.
Anywho. I don't know if I would call this perfect, but it was up there in the top five at least. First of all, you pretty much can't go wrong with a recipe that calls for two sticks of butter. You could probably put two sticks of butter on lima beans, and even they would taste good. Maybe. But having said that, I didn't use two sticks, I only used one. No, not for health reasons, silly. I only had two sticks of butter and I needed one of the sticks for my Friday night popcorn. I don't ask for much out of life, but buttered popcorn on Friday night is a must. Sometimes it's the only thing I have to look forward to all week.
The chicken was wonderful, but the best part were the mushrooms. Why are not all chickens roasted with mushrooms? They were fabulous. The mushrooms were all buttery and chickeny. Really, if there is one thing I take from this recipe, it's the mushrooms, I am going to have a hard time roasting a chicken without mushrooms ever again.
Perfect Roast Chicken
From Tyler Florence: Stirring the Pot
1 4-5 pound whole free-range chicken
kosher salt and fresh ground black pepper
1 lemon, halved
1 garlic bulb, have through the equator (I just used 4 cloves)
1 sprig fresh rosemary
4 sprigs fresh thyme
2 sprigs fresh sage
¼ bunch fresh Italian flat-leaf parsley (about 4 sprigs)
2 sticks unsalted butter, at room temperature (or 1 if you have popcorn issues)
2 cups button mushrooms
Preheat the oven to 400. Rinse your chicken inside and out and pat dry. Season inside the cavity with salt and pepper and stuff with the lemon, garlic, and rosemary, thyme, and sage. In a food processor, process the parsley and the butter until well combined and season with salt and pepper.
Place the chicken breast side up in a roasting pan, tie the legs together, and rub the herb butter over the chicken. Place the mushrooms in the bottom of the pan. Roast the chicken and mushrooms for about 1 hour 45 minutes, or until the thickest part of the thigh reaches 180 degrees. Baste with the drippings and rotate the pan every 30 minute so that the chicken browns evenly. Remove the chicken from the oven, tent with foil and let it rest for 10 minutes.
This will be my entry for this week's Tyler Florence Fridays!