Veep's Favorite Roast Chicken
The BEST Roast Chicken you’ll ever have! Just ask our VicePresident!
1 bottle of Skinny Latina Marinade
Minced garlic, 4 cloves
½ stick of butter
Freshly ground black pepper
1-2 sweet or yellow onions
2 bulbs of garlic
Vegetables for roasting (optional)
In a bowl or large container, marinade the whole chicken with ½ to 1 bottle of Skinny Latina Marinade depending on how large the bird is. Cover and let marinade in the fridge for at least 1 hour to overnight.
On a baking dish or large cast iron, set thick slices of onion at the bottom (same thickness) and halves of bulbs of garlic. Place the chicken on top and tuck the wings on the back.
Rub the chicken inside and out with a mix of half the butter, 2 cloves of minced garlic, salt and pepper. Inside the cavity, add half a bulb of garlic and a few sprigs of fresh thyme.
Melt the other half of butter and mix with remaining minced garlic, salt and pepper. Using sprigs of thyme, spread the butter on top of the bird. Season with salt and pepper and rub a few tablespoons of the marinade on the skin. Place in the oven at 375F for 1.5- 2.5 hours until cooked, depending on the size of the chicken. Make sure to keep an eye on the breast and if it gets too brown, cover with foil.
Optional: Cut think pieces of your vegetable of choice: carrots, potato, peppers, etc. Add salt, pepper, fresh thyme, and the remaining marinade. Halfway through the roasting of the chicken, surround it with the veggies and let it cook all together. This way the vegetables will not get mushy and will hold their shape.
TIP: using a meat thermometer, check the thickest part of the chicken (breast) for doneness. The correct temperature for cooked chicken is 165F
Pull the chicken out of the oven, let rest slightly covered with foil paper for 10 minutes and serve with veggies and all the juices. ENJOY!