Ingredients
3 - 4 pound whole chicken, giblets removed & cleaned with lemons and water
8 Compound butter: oz softened unsalted butter, chopped parsley, thyme, rosemary, seasoned salt, white pepper, smoked paprika, and minced garlic
4 celery stalks, chopped into large pieces
3 carrots, peeled and cut into large pieces
1 sweet onion, quartered
1 garlic pod, cut in half
1 large lemon, quartered
10 - 15 baby potatoes
sage
rosemary
thyme
1 tbsp paprika
1 tbsp garlic powder
1 tbsp chicken bouillon powder
1 tbsp onion powder
1 tbsp lemon pepper
1 tbsp Italian seasoning
1 lemon
Directions
Step 1
After cleaning your chicken thoroughly, sprinkle with salt all over and place for at least one hour or overnight in fridge. Once done, pat dry, and remove as much moisture as possible.
3 - 4 pound whole chicken, giblets removed & cleaned with lemons and water
2 lemon
Step 2
Set on a wire rack to rest and begin to prep the compound butter. In a small bowl, combine compound butter ingredients and mix well. Set aside in the fridge.
8 Compound butter: oz softened unsalted butter, chopped parsley, thyme, rosemary, seasoned salt, white pepper, smoked paprika, and minced garlic
Step 3
While you preheat the oven to 400°F, combine seasonings in a small bowl and set to the side. Gently rinse aromatics (rosemary, thyme, and sage).
1 tbsp paprika
1 tbsp garlic powder
1 tbsp chicken bouillon powder
1 tbsp onion powder
1 tbsp lemon pepper
1 tbsp Italian seasoning
sage
rosemary
thyme
Step 4
Grab the chicken and pat dry once more to get rid of excess moisture, inside and out. On one side of the chicken, gently raise up the skin and slowly press your fingers underneath and drag to lift the skin so you can season the chicken underneath. Do it on both sides of the chicken, legs included.
Step 5
Once the skin is loose inside, place some compound butter inside and smooth in all inside the chicken underneath the skin. Continue to add compound butter underneath the skin and smooth it out. Once that is done, add a little bit of avocado oil to the compound butter mix and spread the rest of the butter mix all over the chicken.
Step 6
Next, generously sprinkle the seasonings all over the chicken, get into those nooks and crannies, even the inside. Next, add the aromatics inside of a beer can or the Sittin Chicken such as rosemary, thyme, and sage.
Step 7
Add a few pieces of lemon, onion, carrots, and half of the garlic pod inside the chicken if possible. Place a beer can, or the Sittin chicken, in the middle of a seasoned cast iron pan and add the remaining veggies, garlic, and baby potatoes.
4 celery stalks, chopped into large pieces
3 carrots, peeled and cut into large pieces
1 sweet onion, quartered
1 garlic pod, cut in half
1 large lemon, quartered
10 - 15 baby potatoes
Step 8
Place the chicken on top of the beer can or sittin chicken and tie the legs together with twine tightly. Place in the oven, bottom rack only. (The top rack should be removed). Bake the chicken for 30 minutes, and then 75-90 more minutes, basting the chicken every 20 minutes to ensure the skin gets crispy and the chicken is juicy.
Step 9
Once the skin is the color to your liking and the inside of the chicken has reached the internal temperature of 165°F, take out the chicken and let it rest for at least 15 minutes before cutting and serving.
