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When I first created this recipe, the title jokingly suggested that my chicken was better than a certain barefoot cooking goddess’s version. A few years in, I think it’s safe to say that both our chickens are legendary, so now I’m making the BTI stand for BUT THEN I made the best roast chicken, or BEST THING IN the cookbook, or…(please send any and all ideas).
1 large (5- to 6-pound) roasting chicken (go big or go home)
Kosher salt
Freshly ground black pepper
½ cup (1 stick) unsalted butter, at room temperature
23 cloves garlic—8 minced, 15 whole
3 tablespoons mixed chopped herbs (rosemary, thyme, oregano), plus some whole herb sprigs
1 lemon
4 medium carrots, peeled and cut into large chunks
3 parsnips, peeled and cut into large chunks
1 onion, cut into 1-inch wedges
Sweet, buttery beanie babies.
Shortcut dinner = fast lane flavor.
Save time, earn compliments.
Meet your new picnic-ready appetizer—and your new fave way to eat your veggies.
