More...How To Roast a Chicken
A roast chicken is a great lazy but succulent Sunday dinner. It can feed you for the rest of your week and be the base for several recipes. Try to find an all natural, organic bird. Talk to your butcher about what you are cooking and get the best chick
You Will Need
- 5 lb. Whole chicken, roaster, approximately
- 4 cloves garlic, peeled.
- Olive oil to cover bird
- lemon, halved
- salt and pepper to taste
- large roasting pan
- poultry pins or string (optional)
- Fresh rosemary or other spice (optional)
Step 1: Preparation
Preheat oven to 400 degrees. Rinse chicken inside tail and neck cavity removing any packages of innards.
Step 2: Assembly
Tie wings behind bird with string or pins. Place half of lemon into carcass between legs. Tie legs together with string. Coat with olive oil and rub in. Sprinkle and rub in choice of herbs. Push garlic cloves into carcass and under skin. Place other half lemon into pan.
Step 3: Roast
Total roasting time should be 15 minutes per pound plus 10 minutes. Before last 20 minutes, pull from oven and squeeze roasted lemon over top with a pair of tongs.
Step 4: Serve and store
Remove from oven and let sit for 10 minutes before carving. Carve entire bird even if you are not eating all of it. Safely store all usable meat in a ziplock bag or container. Refridgerate for up to 5 days. Store carcass in ziplock bag for up to 3 days in fridge.
Use carcass for making stock and leftover chicken for salad or any chicken recipe!
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