Roasted Greek Chicken

We have modified, bred, and squeezed out all flavor and juice from our chickens. Even if you buy the so called free range chickens what you are getting is a modified bird with hardly any fat and all white meat. I am a dark meat eater and I love the taste of chicken, or I did love the taste of chicken. Until our recent trip to China. I did not realize just how much I missed that taste. In China they still allow the bird to have fat and dark meat. I cringe at the butcher shop when I look at those skinless, boneless, chicken breasts. Why not just eat the butcher paper and be done with it?

I started to experiment on how to return the flavor and juice to my roast chicken. Sadly, the good old chicken taste has been genetically removed with the dark meat, so I needed to replace it with another flavor. I also needed to add juice to the meat. What I ended up with is this. I use Penzeys Spices Greek Seasonings and butter.

First I wash the chicken, then break loose the skin from the meat all around the breast.

Next I insert slices of butter to just about fill the pocket which I had made.

I will then use butter to rub down the rest of the bird where I could not get the skin loose.

After this butter rub down and insertion I liberally sprinkle the Penzeys Spices Greek Seasoning all over the bird.

The chicken then goes into a 425-degree oven for 30 minutes, turn done the heat to 325 degrees for about 45 minutes and you are ready.

Check with a meat thermometer to make certain chicken is cooked. Let chicken rest about ten minutes before carving, Use a very sharp knife for carving so the skin will stay with the meat. Enjoy.