Roasted Chicken

1 6lb whole chicken
1 stick butter
4 cloves of garlic, minced
1/4 c. sliced almonds
1/4 c. fresh parsley
2 tsp fresh thyme
2 c. chicken broth

Rinse the chicken and pat dry. Place in the fridge on a plate for 4 hours before cooking. Once the chicken has sat for 4 hours, preheat oven to 450. Season the cavity of the chicken with salt and pepper. Place chicken on a roasting pan, breast side up. I sprayed the roasting pan with non-stick spray, which seemed to work well. In a medium-sized pan, cook the butter, almonds and garlic together until the almonds are lightly toasted and butter has melted. Lightly brush butter mixture onto both sides of chicken breast. Mix parsley and thyme with the remaining butter, and pour over entire chicken. Cook for 20 minutes. After the 20 minutes, add chicken broth to roasting pan and cook for another hour and 10 minutes. Chicken should reach a temperature of 165, before serving. Transfer the chicken to a serving pate and let rest for about 10-15 minutes. Serve with garlic mashed potatoes 🙂


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