Roasted Chicken is a staple in our home. I’ve tried variations of this classic recipe, but this is the one I always come running back to. I wish I could have my own chicken farm and raise chickens and just have so many chickens and roast chickens and have everyone come over and enjoy them. But since that isn’t my life, I do this weekly and settle for enjoying it then. Many are tuned off by chicken because it can be so dry and flavor-less. I tried to tell myself that my husband is likely bias otherwise my head would explode. However, he swears that this is the most tender chicken he’s ever eaten. He’s said this not just once…but multiple times as if he forgot what it tasted like last week. Any how, I promise you can’t go wrong with this chicken recipe. It is an incredible comfort food that makes your home smell wonderful.
1 whole roasting chicken (4-5 lbs is usually what I purchase)
3-4 cloves of garlic
2 springs fresh rosemary (plus more if garnishing)
2 springs fresh thyme
~ 2 tablespoons olive oil
Salt and Pepper to taste
- Preheat oven to 400◦F.
- Prepare chicken by removing giblets and gizzards. Pat chicken down with a paper towel.
- In a small bowl, combine olive oil, 2 cloves of grated garlic, 1 minced rosemary spring and thyme, salt and pepper.
- Juice half of the lemon. Add juice to mixture, saving the lemon.
- Cut onion and lemon into fourths. Roughly chop garlic.
- Stuff the chicken with the onion, lemon, garlic, and fresh herbs.
- Spread olive oil mixture over the bird, under skin when possible.
- Place chicken breast side up in a roasting dish.
- Roast chicken for 1 hour 45 minutes or until internal temperature reaches 165-170◦F.
- Let chicken rest for 20 minutes before carving.
For crispy skin, place chicken on highest rack in oven.
Chicken stock can be added for additional flavor, basting throughout roasting.