Roasted chicken is one of my favorite comfort foods, but can get mundane if you don’t change it up occasionally. This version uses a rosemary butter under the skin to add flavor and moisture, and a balsamic fig glaze at the end to give it a perfect flavor.
I use my Grillin Shake as my main seasoning for the recipe for a couple of reasons. First, it’s very good with all things roasted and grilled. Secondly, and perhaps most importantly, I make it up in batches so I always have it handy!
The ultra-easy Balsamic Fig Glaze can be made while the chicken is roasting, and then glazed on in the last 5 minutes of cooking. Be sure to serve some more on the side! For this version, I simply use a good balsamic vinegar and some fig preserves. If you want to go from scratch, I applaud you. However, I was running short on time and had figs on the mind! It worked out wonderfully for the chicken, and for my dinner!
- 1 whole roasting chicken
- 1 onion peeled and quartered
- 1 lemon quartered
- 1 head garlic cut in half
- 3 sprigs rosemary
- 1/2 cup butter divided
- 3 tbs Grillin' Shake divided, see linked recipe
- 2 tbs minced garlic
- Preheat oven to 400 degrees. Rinse chicken and pat dry.
- Enlist daughter to help with cooking
- Liberally season inside chicken with grillin' shake
- mince leaves from 2 sprigs of rosemary. In a separate bowl, add 1/4 cup of softened butter, minced rosemary, minced garlic and 1 TBS Grillin' Shake
- Carefully rub rosemary butter under the skin of chicken, taking care to coat the breast area. Stuff lemon quarters, head of garlic, and remaining sprig of rosemary into chicken. Tie legs together, then season exterior of chicken. Place in roasting pan and add carrots and onions to pan.
- Roast in oven for 1 hour or until thigh is approaching 170 degrees and breast is approaching 160 degrees (timing may depend on size of chicken.) Glaze chicken with balsamic and return to oven for 5 minutes.
- Remove from oven and allow to rest, lightly covered in foil, for 5-10 minutes.
- Remove chicken from pan and cut into portions. I usually cut the breasts apart, the backbone out, then separate the thighs/legs from the breasts.