I was shocked to learn how easy it is to roast a whole chicken. Cooking that much bird might seem scary, but the key to a quality chicken, in my opinion, are fresh herbs, garlic, and butter. It’s best to marinate the chicken a day before cooking (or at least an hour before!) to really let it soak up the flavors of the herbs, lemon, and garlic. Also, make sure before cooking the chicken that you take the chicken out of the fridge and let it sit out for an hour to get to room temperature.
Items you’ll need for roasting a chicken:
Serves 3-4 people
-2-3 lb whole chicken
-2 garlic cloves, diced
-1-2 lemon slices
-Fresh herbs (parsley, rosemary, oregano, thyme)
-salt and pepper
-2-3 tablespoons extra virgin olive oil
1. Preheat oven to 425 degrees F.
2. Rinse chicken well and scoop out giblets (if any) from the cavity. Pat chicken dry with paper towels.
3. Liberally salt and pepper the cavity. Then salt and pepper the outside of the chicken. Stuff cavity with the herbs, garlic, and lemon slices. You can tie up the legs of the bird with cooking twine if you have it.
4. Evenly coat the outside of the chicken with olive oil and stick some butter in the cavity.
6. Place chicken in the pan breast side up. Cook for 1 hour and 15 minutes, using a spoon to baste the bird every 30 minutes with the juices in the pan.
8. Remove the chicken from the oven and let sit for 10 minutes before cutting and serving. Discard the string and pour the juices from the pan over the sliced meat.