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Oven Roasted Chicken - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 1 hour 35 minutes
Servings 6

Ingredients

  • 2 sticks butter melted
  • 4 tablespoons olive oil
  • ½ cup dry white wine Chardonnay, Pinot Grigio, etc.
  • 1 lemon
  • 4 garlic cloves minced
  • 5 lb. whole chicken
  • ½ cup chopped celery
  • ½ cup chopped fresh parsley
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 head of garlic
  • 1 ½ tablespoons Kent’s Mesquite Seasoning or your favorite all-purpose blend
  • ½ tablespoon ground mustard
  • ½ tablespoon coarse ground black pepper

Instructions

  • Preheat the oven to 425 degrees F.
  • In a small bowl, combine 1 stick of butter, olive oil, ¼ cup white wine, the zest from the lemon (reserve the lemon) and garlic cloves.
  • Remove the chicken from the icebox about 30 minutes before cooking and pat dry with a paper towel.
  • Pour about ¼ cup of the olive oil mixture under the skin and rub around. Pour about ½ cup over the breast of the chicken and rub in well. Pour another ½ cup on the backside of the chicken and rub in well.
  • Take the reserved lemon and cut it in half. Squeeze half of the lemon inside the cavity of the chicken and stuff with the lemon peel. Discard the remaining half lemon. Place the celery, thyme and rosemary in the cavity. Cut the head off the garlic in and place it in the cavity. Pour half of the remaining olive oil mixture inside the cavity.
  • In a small bow, combine the Mesquite, ground mustard and black pepper. Generously season the entire chicken with the blend. Place any extra seasoning in the cavity of the chicken. With butcher twine, tie the chicken legs together.
  • Place the chicken, breast side up, in a greased roasting pan or Dutch oven. Pour the remaining olive oil mixture around the chicken in the bottom of the pan or Dutch oven along with the remaining 1 stick of butter and ¼ cup white wine.
  • Cover and cook for 40 minutes. Remove the lid and baste with the juices about every 10 to 15 minutes, covering after each baste, for another 40 minutes, or until internal temperature of the chicken is 160 degrees F. Remove the chicken from the oven, keep covered, and let rest for 10 to 15 minutes, while the internal temperature rises to 165 to 170 degrees F.