- 1 5-6 lb. roasting chicken
- salt & pepper
- 1 lemon
- 3 cloves garlic, peeled
- fresh herbs (if you have them)
- 2 onions, sliced thick
- 1 cup homemade or purchased chicken stock (for gravy)
Let chicken (& some butter) rest at room temperature for 15-30 minutes. Rinse chicken, pat dry. Salt and pepper inner cavity.
Quarter lemon lengthwise and add to cavity with garlic and herbs.
Slice onions and place in pan or on rack. Set chicken on onions. Tie chicken legs together with twine and tuck wings under. Rub chicken with butter and salt and pepper. Roast at 400 degrees for 1.5 hours (about 180 degrees when measured in breast--don't touch the bone!). Rest chicken for 10-15 mins.
After pouring off juices and skimming fat (use fat separator if you have one), pour back into pan, with onions and chicken stock, and heat med-high for 1 minute, stirring with wooden spoon. Strain and add a bit of butter for yummy gravy. (This step is optional!)
*A free-range chicken is worth the extra money. I've found I only have to spend two to three dollars more.
*If they are a good price, buy an extra to freeze. Just take out 2 days ahead of cooking to defrost in fridge.
*Toss hardy veggies (potatoes, carrots ... just nothing cruciferous) in olive oil, salt, and pepper to cook alongside the chicken.
*Tuck ingredients under skin (lemon slices, herbs, butter, etc.)
*When dealing with leftovers and running low on time, shred the chicken and bag up the carcass (for stock) to toss in the freezer for a later date.
*Drop temperature if you need to roast longer than the 1.5 hours (like going to church!).