Tuesday, June 3, 2014

Simple Roast Chicken


Roast chicken is a simple dish that's sure to impress your dinner guests (or your family). This recipe has only a few ingredients and you won't have to slave away in the kitchen.

What You'll Need:
1 whole chicken (approximately 4 pounds)
2/3 cup fresh lemon juice
2-3 whole lemons
1 Tbsp kosher salt
1 Tbsp fresh ground black pepper
Fresh parsley, sage, rosemary, and/or thyme for garnish

Directions:
  1. Preheat the oven to 400 degrees and make sure your rack is in the center of the oven. 
  2. Remove the giblets from the chicken and wash the chicken inside and out with cold water. Allow it to drain, cavity down, for a couple minutes before patting it dry with paper towels. 
  3. Truss the chicken and place it breast side down in a medium roasting pan. If you don't have a roasting pan, don't fret! A deep baking dish will work well for a small bird. That's what I used in the picture above. 
  4. Pour the lemon juice all over the chicken (inside and out) and season with the salt and pepper. Be generous with it!
  5. Prick the whole lemons a few time with a fork and stuff the chicken with them. It's ok if they poke out a little bit. 
  6. Put the chicken in the oven an lower the temperature to 350 degrees. Roast for about 15 minutes.
  7. Remove the chicken and carefully use tongs to turn the chicken breast-side up. Insert a meat thermometer in the thigh and return the chicken to the oven for 1 hour and 15 minutes. If you don't have a meat thermometer, simply make sure that before you remove the chicken from the oven the thigh juices run clear. Undercooked chicken is no good!
  8. Baste the chicken with the juices a few times while it's cooking, and when it's done, let it rest for about 10 minutes before carving. Garnish with fresh herbs of your choice and enjoy!
I served my roast chicken with roasted potatoes, shallots, and garlic. I tossed them with olive oil, threw them on a pan, and allowed them to roast on a rack in the oven while the chicken was cooking. SO easy!

There's an extra perk of roasting a whole chicken: you can shred the leftovers and use them in dishes throughout the week. I used mine to make a big batch of chicken noodle soup with yummy homemade GF noodles. 

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