This week, Chef Joshua Smith, of Culinary Innovation at Alltown Fresh, shows Tina Redwine how to make whole roasted chicken.

Herbs De Provance

1 ea Chicken, Whole

3 cloves Garlic

5 sprigs Parsley

1 ea Lemon

thyme

Olive Oil

Kosher Salt

Black Peppercorn, cracked

Preheat Oven to 350F.

On cutting board, cut lemons into quarters and smash garlic.

Wearing gloves, place chicken on board and season internal cavity with salt aggressively.

Stuff interior of Bird with lemon, garlic, parsley and thyme sprigs.

Using the Twine, truce chicken to bring it together as a tight package.

Once truced, season the exterior of the bird with salt and herbs de provance.

Place Bird on Rack over ½ sheet tray lined with parchment and add to oven.

Roast until internal temp of bird registers 155F.

Remove Bird from Oven and allow to rest 15 minutes before enjoying.

Chef Joshua Smith

Culinary Innovation