1 Fryer chicken
3 tsp salt
1 ½ tsp white pepper
4 tbsp soft butter
1 bunch fresh parsley with stems
Option 2
1 fryer chicken
1 TBSP paprika
Same salt and pepper mixture as option 1
¼ cup milk
Juice of 1 lemon
1 bunch fresh parsley with stems
Paint the chick with this marinade and roast as desired below.
- If cooking in an oven – preheat to 400. Otherwise, prepare BBQ or rotisserie for cooking ahead of time.
- Combine salt and pepper and rub it all over chicken. Inside and out. Lift the skin and work some between the skin and the meat.
- Take butter and smear it all over the chicken, under the skin and inside the cavity.
- Stuff the bunch of parsley inside the cavity
- Close the cavity, secure with strong toothpick. Fold wings and tie back legs with butchers twine.
- Place on roasting tray. If cooking in oven, roast for 15 minutes at 400 and then turn oven down to 350 for an additional 1 hour and 15 minutes. Check for doneness. Depending on the size of chicken it could take a little longer.
- Remove from oven and allow chicken to rest.
Enjoy!