Roast Chicken

Happy Sunday! Just got finished watching Game of Thrones! No spoilers, but how can we wait until at least next year to find out what happens???

Made a happy roasted juicy chicken tonight…

Roasting chicken (mine was a giant, almost 7 pounds!)
salt, pepper, and a bit of poultry seasoning
handful of herbs- thyme, rosemary, sage, parsley
1 lemon, halved
1 head garlic, cut in half crosswise
1 stick unsalted butter
1 large yellow onion, peeled and sliced
4 large carrots, peeled and cut lengthwise  and in long strips (or baby carrots)
olive oil
Preheat the oven to 425 degrees .
Remove giblet packet from chicken. Gross, but must be done.
Rinse chicken; this is debated, but if you get if from a package from the grocery, rinse it. Then sanitize your sink like a crazy person. If you get it from a butcher or farmers market, skip this step. Either way, pat the outside of the chicken dry with a paper towel. And still sanitize your sink like a crazy person, because no one wants Salmonella.
Stuff the chicken cavity with 1/2 of the garlic, 1/2 of the lemon, and your herbs.
Separate the skin from the flesh of the chicken breast, making a pocket. Put 1 TBS butter under each breast. Press butter until evenly distributed. Using your fingers rub extra butter into the skin of the chicken.
Tie the legs and try to tuck the wings underneath the chicken (I always fail at this part). Put the chicken in a roasting pan. Salt and pepper the outside of  the chicken.

I nestled my bird in carrots, onion, and potatoes.

Depending on the size of your bird, roast for 1 (3-4 pounds) -2 hours (6-7 pounds) until juices run clear.  Remove chicken to a cutting board and let rest for 15.
I served with some yellow rice, but honestly, roast chicken goes with most anything!


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