Move out of the way Ina Garten with your engagement chicken, because Lance's roasted chicken will have your clothes falling off!
Lance's PD Roasted Chicken
Why it's on our list
On episode 3 we broke down the Hey Sis Food-O-Meter with the highest form of praise being the Panty Dropper. The origin comes from Whit’s hubby, Lance, who makes a roasted chicken so good your panties will fly off! This bird is stuffed full of flavor with lemons, onions, carrots, and garlic. What really makes this a PD is the butter and garlic you push under the skin and then slather it with herbs. Chef Kiss!
1 Organic whole chicken (4-6 pounds)
1 Apple sliced into wedges
Optional: 1 bulb of sliced fennel bulb or fronds
1 Yellow onion sliced into wedges
2 Lemons sliced into wedges
8-10 Garlic cloves pealed and smashed
2 tablespoons of butter sliced into thin cubes
3 tablespoons of canola oil
1 tablespoon of kosher salt
1 teaspoon of fresh cracked pepper
1 tablespoon fresh rosemary chopped
1/2 tablespoon fresh thyme chopped
1/2 tablespoon fresh sage chopped
¼ teaspoon red chili flakes
White wine for roasting
Preheat your oven to 450ºF
Finely chop the fresh herbs to prepare the chicken rub mixture
Create the herb mixture by combining salt, pepper, red chili flakes, the finely chopped herbs (rosemary, thyme, and sage) along with the canola oil. Stir to create a thick rub for the chicken
Wash, clean and prep the chicken removing excess skin and or remaining feathers
Thoroughly pat dry the chicken and let set for 5-10 minutes before applying the herb rub liberally across the surface of the chicken starting with the underside of the bird, with a focus on the thigh areas before flipping over to cover the entire surface of the chicken
Using your fingers, separate the skin from the top of the chicken breast and place 4-6 cloves of garlic and the cubed butter under the skin
Chop and prep the garlic, apple, fennel, onion and lemon which will be used to stuff the cavity of the chicken
Salt and pepper the cavity of the bird and stuff the chopped ingredients until bursting at the seams
Use twine to tie up the legs and keep the veg in place
Place any remaining vegetables in the bottom of your roasting pan or baking dish, pour the cup of white wine over it and then place the whole chicken over the top.
A light drizzle of olive oil can be added over the top of the chicken just before placing in the oven
Bake the whole stuffed chicken in the oven at 450 degrees for a total of 70-80 minutes. After the first 30 minutes rotate the pan 180 degrees in the opposite direction. After a total of 50 minutes in the oven, the skin should be a golden brown. If not dark enough adjust your rack higher. If getting to dark place rack lower.
Using a meat thermometer, check the temperature of the chicken. When it hits 158 degrees, remove from oven and let rest. It will continue to cook and get to 165 degrees. This will ensure that it is fully cooked but still moist.
Remove the chicken and let rest 10+ minutes before carving into pieces. Watch out! This thing will be HOT, like really hot.
Serve with your favorite sides, a great glass of wine and prepare for things to fall off.
Courtney & Whitney
Serve it up!
What sweet pot sides do you like to make? Send us a note!