I didn’t make anything for Thanksgiving this year so I decided that I wanted to make some Thanksgiving-type dishes over the weekend. The first one I tried was Sandra Lee’s recipe for an herb roasted turkey. But I used a whole chicken instead of a turkey. The end result was tasty and delicious. The skin was so good — even though I wasn’t supposed to eat it as it’s not on the Weight Watchers plan.
Sandra Lee’s Roasted Butter Herb Turkey
3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
1 1/2 teaspoons minced garlic
1 (32-ounce) bag celery and carrot party sticks
1 large onions, large dice
1 (32-ounce) container low-sodium chicken broth
1 whole roasting chicken
1 Tbsp salt
1 Tbsp pepper
1 packet each of fresh sage, thyme and rosemary
1 lemon, thickly sliced
Preheat the oven to 450 degrees F.
In a small bowl, combine softened butter, poultry seasoning, and garlic. Mix together until well combined. Place mixture in the refrigerator for 15 to 30 minutes, until firm but not hard.
Using a large roasting pan, place celery, carrots, and half of the diced onions in the bottom of the pan. Pour in chicken broth to the pan and set aside.
Rinse the chicken and pat dry. Run your finger carefully under the skin to loosen it. Gently place half the butter pieces under the skin of the chicken, careful not to tear the skin. With the remaining half of the butter, rub on the outer skin then season with salt and pepper.
Add the remaining onions, fresh herbs and lemon slices in the cavity of the chicken. Place the chicken in the roasting pan on top of the vegetables. After putting the pan in the oven, reduce the temperature to 375 degrees and roast for one hour. Baste with pan juices every 20 minutes until thigh registers 180 degrees F (about two hours).