Roasting a whole chicken may seem a little daunting , but this recipe from the Barefoot Contessa will take all your fears away!
I adapted Ina’s herbed roasted chicken by adding BUTTER! I mixed the butter with the herbs and rubbed it under and over the chicken. its cooked on top of thick country bread slices. The juices of the chicken soak into the bread and creates a beautiful dark, crusty and caramelized bread, that is also great to make croutons for a salad, or if you’re like me, eat it by itself.
What I like most about this recipe is how easy it is to adapt, the herbs and lemon in this dish can be substituted for whatever flavor combination you prefer.
