Roasted Whole Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (4 to 5 lb.) whole chicken
salt and pepper
1/2 head of garlic, cloves smashed
1 bunch of fresh thyme or several sage leaves
1/2 sweet or red onion, quartered
1/2 Meyer lemon, quartered
2 T. olive oil
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Directions: |
Directions:Preheat oven to 400ºF. Rinse the chicken, inside and out, with cold water. Pat dry with paper towels. Rub cavity with salt and pepper.
Combine garlic, onion, lemon, and thyme or sage leaves in a large bowl and toss with olive oil, salt and pepper. Stuff the chicken cavity with this mixture and then truss the chicken (see notes below), place it in a roasting pan, drizzle with some olive oil over it and sprinkle with salt, pepper, and a bit more seasoning. Roast for about 1 1/2 hours, basting with pan juices 3 or 4 times during roasting. It is done when an instant-read thermometer reads 165ºF in the thickest part of the thigh. Remove the chicken from the pan and let it rest for about 10 minutes before serving. |
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Personal
Notes: |
Personal
Notes: To truss a chicken cut 2 pieces of kitchen twine about 3 feet long. Tuck the wing tips under. Slide one piece of twine under the upper part of the chicken, bring the ends up and around the wings and then pull tight against the body; tie it and snip off the extra twine. Slide the second piece of twine under the lower part of the body, bring the ends under the legs, wrap it around them and pull the legs together, tie it and snip off the extra twine.
You can arrange mushrooms, quartered potatoes, or other vegetables around the chicken about halfway through roasting, basting with pan juices.
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