Monday, April 8

Simple Roasted Chicken

An easy recipe for a crispy, juicy, perfect roasted chicken

My fiance just got home from his bachelor party in Las Vegas and I wanted to welcome him back with a home-cooked meal. Roast chicken is such a traditional Sunday supper for so many people that I thought it would be a comforting meal after his busy weekend and the whole house smelled incredible when he walked in. A whole bird may look intimidating, but it takes less than five minutes to prep the chicken and then the hot oven does all of the work. It roasts for about an hour and a half, or until the skin gets golden and crisp and the meat turns tender and juicy. Leftovers can be re-purposed for tacos, salads, etc., for a quick lunch or dinner later in the week - not to mention chicken stock that can made from the carcass.

Related Recipes:
- Fauxtisserie Chicken with Potatoes
- Fried Chicken
- Thanksgiving Turkey

Simple Roast Chicken:
  • Remove the giblets from the cavity of a 4-5 lb. chicken and season the inside with salt and pepper.
  • Cut a lemon and onion into quarters and stuff half into the cavity along with several sprigs of fresh thyme.
  • Rub the outside of the chicken with 2 tbsp. softened butter and season well with salt and pepper.
  • Tie the legs together with twine and tuck the wings under the bird.
  • Place the chicken on a rack in a roasting pan and place the remaining onion and lemon wedges and several cloves of garlic in the bottom of the pan.
  • Pour 1 1/2 c. of chicken stock in the bottom of the pan and place in a 425F oven.
  • Cook for 75-90 minutes, or until the juices run clear in between the leg and the thigh.
  • Tent the chicken with foil and let rest for 20 minutes.
  • Carve the chicken and serve with lemon wedges, as desired.

Serves four