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Butcher’s Block Roasted Chicken
The juiciest, most tender, and flavourful chicken in the Valley! Our local roasting chickens come from Paradise Meadows Farm in Black Creek, where they’ve perfected their craft since 1976. We’ve proudly carried their free-range, non-GMO, non-medicated chickens since 1985. They’re the only federally inspected poultry farm north of Cowichan, and you’ll only find their local chickens here at The Butcher’s Block—making them absolutely irresistible.
INGREDIENTS
1 Butcher’s Block Roasting Chicken
2-3 tbsp Butcher’s Block Spice Rub
1/2 Lemon
2-3 Sprigs Fresh Thyme
2-3 Sprigs Fresh Rosemary
1-2 tbsp Olive Oil
INSTRUCTIONS
Preheat oven to 400°F (200°C).
Remove giblets (neck, liver) from the chicken. Place them in a small pot, cover with cold water (2 inches above the giblets), and bring to a boil.
Rinse the chicken under cold running water. Pat dry with paper towels, and clean the sink and area afterward.
Place the chicken on a rack in a roasting pan. Generously season with spice mixture, drizzle with olive oil, and stuff with half a lemon, fresh thyme, and rosemary.
Roast the chicken at 400°F (200°C) for 12 minutes. Reduce to 350°F (175°C) and continue roasting for an hour or until the internal temperature reaches 165°F (74°C). Baste halfway and near the end.
