Step-by-Step Guide to Make Speedy Quiet Valley Roast Chicken

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The ingredients needed to make Quiet Valley Roast Chicken:

1. Get 1 whole chicken, I used 6 1/2lbs.cleaned and dry
2. Make ready 1 stick butter, softened
3. Make ready 5 sprigs rosemary
4. Get 4 lemons
5. Get 1 head garlic, cut in half
6. Make ready 2 sage leaves
7. Get 3 stems parsley
8. Get 3 sprigs thyme
9. Get 5 carrots, peeled and cut in half
10. Get 3 onions, cut in quarters
11. Make ready 6 medium potatoes, scrubbed clean
12. Prepare 1 tbsp oil
13. Make ready 1 salt and pepper

Instructions to make Quiet Valley Roast Chicken:

1. Bring pot of water to boil. Boil potatoes whole, about 15-20 minutes, not quite fully cooked. When cool enough to handle, peel and lightly coat with oil, set aside
2. Finely chop leaves of 2 sprigs rosemary, add to butter
3. Zest 2 lemon, add zest to butter. Reserve zested lemons for another use
4. Season butter with salt and pepper to taste, mix all together, set aside
5. Preheat oven at 350°F
6. Season cavity of chicken with salt and pepper, stuff with 2 lemons cut in half, garlic, parsley, sage, thyme and remaining rosemary
7. Place carrots and onions in roasting pan. Place chicken on top of vegetables. Thoroughly coat chicken with herb butter.
8. Place potatoes around chicken
9. Bake until done, until juices run clear, follow guidelines for times according to size of chicken. Baste chicken and potatoes with pan juices every 10-15 minutes
10. Remove chicken and vegetables from pan, place on platter, cover loosely with foil, let sit 15 minutes before serving. Skim fat off pan juices and serve along side.

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