Servings: 5-6

prep time: 15 minutes

cook time: 90 minutes

meal prep?

yes

You’ll need:

• 1 4-ish lb. whole chicken

• 3 cloves garlic, smashed

• ¼ cup chopped flat leaf parsley

• ⅛ cup chopped mint

• ⅛ cup chopped dill

• 3 green onions, finely chopped

• 1 lemon, quartered

• ½ cup butter (1 stick)

Prepare the chicken:

1. Preheat the oven to 400* F and line a baking dish with parchment paper. Set aside. 

2. Melt butter in a small saucepan over medium heat. When it is fully melted, add in the chopped garlic and herbs, reduce heat to low and let simmer for 5 minutes. 

3. While the butter is infusing, remove the chicken from its packaging, remove any giblets and set aside. Use a butter knife to separate the skin from the breast side of the chicken as far down as possible.

4. Remove the butter from heat and allow to cool for several minutes. 

5. Generously salt all over the chicken and stuff the cavity with the quartered lemons. 

6. When the butter has cooled slightly, stand the chicken up on end, using the butter knife to separate the skin and carefully pour the butter herb mixture into the open. Repeat on both sides. 

7. Massage the butter down through the chicken then pour the rest of the butter herb mixture over the top of the chicken, coating the legs, wings, and creases. 

8. Bake in the oven for 90 minutes or until the skin in browned and crispy. 

9. Allow the chicken to rest for 10-15 minutes before serving. 
   

Best served with saffron rice or pita bread, fresh tzatziki, and fresh vegetable spread (cucumbers, tomatoes, lettuce greens, mini bell peppers, kalamata olives, and pepperoncinis)

I get my organic chicken from thrive market. I love the flexibility of the auto-ship option and my frozen items always arrive in good shape.