Sunday Roast Chicken with Golden Beets & Spring Greens

I think everyone should have a good roast chicken recipe. It’s a classic Sunday afternoon meal that fills your house with the smell of fresh herbs and the leftovers make fantastic chicken salad sandwiches the next day. ┬áDuring winter months I serve roast chicken with roasted potatoes, vegetables and gravy. But today I’m celebrating spring by serving this chicken with roasted golden beets and spring greens.

Herb Roasted Chicken

  • 1 5 lb chicken
  • 1 bunch fresh thyme
  • 4 cloves garlic minced
  • 1 shallot, pealed an halved
  • 1/4 cup olive oil
  • 1/2 stick butter
  • salt and pepper

Heat oven to 400 degrees. Rinse your chicken and dry well with a paper towel. Salt liberally inside and out then put in the fridge for 1 hour. Remove chicken and gently lift breast skin and put half of the garlic and a few sprigs of thyme under the skin of both breasts. Make a small slit between the breast and thigh on both sides of the chicken. Put remaining garlic and a few sprigs of thyme under the skin. Put the shallot and more thyme in the cavity. Rub the chicken with olive oil and sprinkle with more salt. Rub breast and legs with butter before roasting for 90 minutes. The breast temperature should read 165 and the thigh 175 on an instant read thermometer.