Start by brining your roaster, pour the Kosher Salt in the bottom of a large bowl or pan. (Should be big enough to submerge your chicken.) Pour a bit of hot, hot water over the salt until it dissolves and fill the rest of the pan about 3/4 full with cool water. Add the chicken to the water, and put it in fridge for 3-6 hours.
After the chicken has brined in the salt water, take it out and pat it down with some paper towel. Rub it down with Olive Oil and then with the Herbs de Provence. Stuff the cavity with the onions chopped in half and the garlic cloves. Place one pad or tablespoon of butter in the 4 corners of the pan, you can also place one on top of the chicken if you want some extra flavor.
The brining makes basting unnecessary, although if I have the time, I will baste the chicken every 30 mins. or so.
Cook on 350 for 20 mins. per pound. (I use a speed bake button on my oven, which is convection timing, so it's hot and fast, you may have to test for more time or a slightly higher temperature.)
The chicken is done with the plastic button pops. or it is 180 degrees with a meat thermometer. The meat will fall off the bone!
Enjoy---and if your single, I hope this works for you too!
Prep time is about 20-25 mins. the rest of the cooking time it just that, time in the oven! It's easy peasy, and everyone raves about this chicken! I've served two or three at a time at parties, and they are picked clean!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2471g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2566 (71%)|
|Amt Per Serving||% DV|
|Total Fat 285.1g||380 %|
|Saturated Fat 93.5g||468 %|
|Monounsaturated Fat 120.4g|
|Polyunsanturated Fat 50.1g|
|Cholesterol 1097.3mg||338 %|
|Sodium 43126.7mg||1487 %|
|Potassium 3017.5mg||79 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 20.6g|
|Protein 232.7g||332 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3637
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.