Gyokuro Roasted Chicken

1 (4 to 4 1/2 pound) chicken, giblets removed, rinsed and patted dry
1 stick butter softened
3 tablespoons Gyokuro Tea
Salt and ground black pepper
Zest of 1 lemon
Zest of 1 orange
1 yellow onion, peeled cut in 1/4
Preheat the oven to 375 degrees F°

Take softened butter, tea and zests and mix together making sure it is all evenly distributed throughout the butter. You have just made what is called a "compound butter" or in translation butter with stuff added to it.

Place the chicken in a small roasting pan. Slip your fingers between the skin and breast to make a pocket and insert the compound butter. YOU WILL HAVE EXCESS BUTTER. Pull the skin back in place. Rub both sides of the bird lightly with the butter. Season both sides and inside the cavity with salt and pepper generously. Cut your lemons and oranges in half. Arrange the onions and citruses in the cavity and tie the legs together with kitchen twine. Score the thighs with 2 or 3 cuts across and to the bone. Stuff this with butter also.

Roast for 20 minutes breast-side up. Turn the bird and roast for 20 minutes breast side-down. Roast until golden brown. The juices will run clear and an internal thermometer inserted into the thickest part of the bird should register 165 degrees F. Remove from the oven and transfer to a plate to rest for 15 minutes. Serve with vegetables and rice or some great mashed potatoes.



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