Have you ever grabbed a pre-cooked rotisserie chicken from your grocery store’s deli? I still do it when I’m in a hurry, but roasting a chicken at home is a very simple process. With a tiny bit of prep, you can throw a chicken in the oven and have organic meat with less grease and plenty of leftovers for a second dish later that week.
- 1 4-5lb whole chicken
- 2-3 TBS olive oil
- 1 TBS coarse salt
- Ground pepper
- 1-2 lemons, cut in half
- 6-8 garlic cloves
- Fresh Rosemary sprigs (or other fresh herbs)
- Remove any giblets/parts, allow to come to room temperature and pat dry inside and out.
- Preheat the oven to 450 degrees
- Rub chicken with olive oil and season with salt and pepper
- Stuff cavity with lemon, garlic and herbs
- Tie chicken legs together with cooking twine and place on roasting rack or pan breast-side up
- Roast for 50-60 minutes, until internal temperature reaches 165
- Allow chicken to rest for 15 minutes before carving
One Dish Chicken Dinner
If you’d like to make this a complete meal, add some root vegetables like carrots, potatoes, sweet potatoes, beets, fennel, parsnips, turnips, and onions.
- Slice an onion, 4 carrots, and 2 potatoes
- Toss with 1-2 TBS olive oil and season with salt and pepper
- Place them around the chicken in the roasting pan (It’s best not to open the oven door for a juicy chicken, but you may need to stir the vegetables once in the middle.)
Do you ever roast a chicken at home? What is your favorite technique?
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