Everyone should feel comfortable roasting a chicken. So many people would never even consider buying a whole chicken because it seems foreign or intimidating. But really, it's one of the easiest things you can prepare. The usual price for a whole chicken is more than reasonable considering how much a few breasts usually cost. I bought a couple at Publix recently for under $5 each, which is a value you can hardly disagree with. After a few simple steps you'll be a little over an hour from a golden, crispy and delicious chicken dinner.
I will certainly admit that this roasted chicken isn't the most attractive one ever, but it was delicious. Most roast chicken recipes call for the bird to be trussed, which just requires you to tie the legs together with kitchen string. I always forget to buy the
Simple Roasted Chicken
5 cloves of garlic, pressed
1 tablespoon olive oil.
1 teaspoon herbes de provence
1 teaspoon rosemary leaves
Fresh cracked pepper
1 onion (I used red, but anything will do).
1. Preheat oven to 350 degrees.
2. Remove giblets and any excess fat from the chicken. Rinse the outside and the c
avity and pat dry with paper towels. Make sure the chicken is thoroughly dried.
3. Brush the chicken with the olive oil and pressed garlic. Liberally cover the chicken with salt, pepper and
any other seasonings. Squeeze a bit of lemon juice over the bird and put a few slices of lemon in the cavity along with a quarter of the onion. A few whole cloves of garlic, sprigs of thyme or other herbs are also a good option and will help flavor the bird. I also put a few slices of onion under the skin of the breast area. Place the rest of the onion around the bird. Carrots and fennel are also good vegetables to add to the roasting pan along with the onion.
4. Put the chicken in the oven and roast for 20-23 minutes per pound at 350 degrees. To check for doneness insert a meat thermometer into the thickest part of the bird or cut near the thigh - when the chicken is ready the juices will run clear.