5-6 pound whole chicken with giblets removed 4 Tbs unsalted butter softened 2 Tbs fresh herbs I used basil and Greek oregano, chopped 1 Tbs sea salt and black pepper
2 hours 30 minutes
Parchment baked chicken has a whole chicken covered in a compound butter then baked until tender and juicy.
Preheat the oven to 350 degrees. Measure parchment paper and double it over. Place in baking dish.
Add softened butter, fresh herbs, and minced garlic to a small dish and stir together.
Pull the skin of the chicken up and take half of the butter and spread it under the skin.
Place the skin back down and rub the other half of the butter all over the top of the chicken. Sprinkle with sea salt and pepper.
Fold the other half of the parchment paper over the top, tuck the ends in and fold the excess together and fold in the sides to create a bag.
Place in the oven and bake for 2 hours. Remove the chicken and cut the top piece of parchment paper away with scissors.
Take a baster and squirt the juices over the top a few times, place back into the oven for 30 minutes.
Remove the baked chicken from the oven and slice.