Truffle Butter Whole Chicken with Roasted Vegetables

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• prep time: 10-20 minutes
• cook time: ~1 hour
• total time: ~1 hour 20 minutes

Servings: about 4 (depending on serving portions)

Ingredients:

• Fresh Roasting Chicken
• Roasting Vegetables (your choice but this time I used tri-colored mini potatoes, carrots, but any vegetables of your choosing)
• 1 bulb of garlic
• Olive Oil
• Italian Seasoning
• 1 Onion, sliced
• Butter
• Sliced truffles in oil
• Lemon
• Fresh herbs (I used a poultry blend)
• Salt & Pepper

  Instructions:

• Blot chicken with a paper towel to remove any moisture (the secret to a moist juicy chicken)
• Add vegetables to a large mixing bowl and add 2 cloves of minced garlic
• Coat well with olive oil
• Season with Italian Seasoning, salt, & Pepper
• Use your hands to mix make sure everything is well coated
• Coat the bottom of your roasting dish with olive oil
• Cut onion into rounds and lay into the bottom of the roasting pan (on top of the olive oil)
• Add vegetables to the pan and make a bed of vegetables for the chicken
• Take all the remaining olive oil mixture from the bowl and pour on top of the vegetables
• Add about 1/4 of butter to a bowl and gently mix in the sliced truffles
• Stuff the chicken breast between the breast and skin with the truffle butter by lifting the skin with your fingers and stuffing that area with the truffle butter (view video above for example)
• Season the chicken skin with salt and pepper
• Flip and season the back of the chicken
• Stuff the cavity with lemon slices, the remainder of the garlic bulb and fresh herbs
• Place roasting chicken in the pan breast side up
• Throw it in the oven at 400 degrees for about 40 minutes and then increase the heat to 425 for the last 20-30 minutes (until internal temperature reaches a minimum temperature of 165 degrees)