Roasting a whole chicken is a delicious way to get dinner on the table that is also economical. Plus, you can use leftovers to make new dishes like soup or, in my case, quesadillas. Don’t forget to save the carcass to make some homemade stock!
Lemon-Herb Roasted Chicken
4 lb. organic chicken
1 lemon, quartered
6 sprigs each of fresh sage, thyme, and rosemary
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Pepper to taste
1. Preheat the oven to 425°F.
2. Pat the chicken dry and place on a cutting board used for meats. Remove any organ packets that may be in the cavity. Then, stuff the cavity with lemon wedges and half of the herb sprigs.
3. Mince the remaining herbs and combine in a small bowl with olive oil, salt, and pepper. Rub some of this mixture under the chicken’s skin into the breast, leg, and thigh meat.
4. Truss the chicken to maintain a compact shape for even cooking. This video from Alton Brown gives great instructions (it’s how I learned). He’s using a turkey, but you get the idea.
5. Now, spread the rest of the herb/oil mixture onto the skin of the chicken, rubbing it in and ensuring even coverage.
6. Place chicken in a roasting pan on a wire rack. Distribute you favorite veggies in the bottom of the pan for roasting or add a little water or stock to prevent any drippings from burning and setting off your smoke detector. Cook for 1-1.5 hours, until the internal temperature reaches 165°F.
7. Allow the chicken to rest for 20 minutes and then slice for serving. Enjoy!