There are hundred..thousands… millions of variations of roasted chicken. Most people think that roasting a whole chicken is complicated but it’s not. It all comes down to the timing and temperature. This is coming from a minimalist cook/baker. I’m a huge fan of fancy food that can be put together in a couple of steps and this roasted chicken will make you look like a pro and what more is you can add herbs and other spices of your choice. Come on cook, conquer your roasted chicken fears.
- 1 (3 – 3 1/2 pound) whole chicken
- 3 cloves of garlic, roughly chopped
- 1 lemon cut in half
- 1 onion chopped roughly in 3/4 inch chunks
- 1 carrot, peeled and chopped in 3/4 inch chunks
- salt and pepper
- extra virgin olive oil
- twine (to tie chicken)
- Preheat oven to 450 degrees. Remove any gizzards from the chicken. Stuff the cavity of the chicken with half the onion and the lemons.
- Work carefully to separate the skin of the chicken from the meat and stuff with the chopped garlic. Season generously with salt and pepper and rub the entire chicken with extra virgin olive oil. Tie the legs of the chicken.
- In a baking pan, add the rest of the onions and carrots. Place the chicken on top of the vegetables and cook for 15 minutes. Lower oven temperature to 375 degrees and cook for another hour.
- When the time is up, let the chicken rest for 15 minutes before serving to make sure that the chicken is moist and juicy. *Cutting the chicken too soon might result in a dry chicken. Served with the roasted vegetables and pan juice. You can also reserve some of that juice to make your own gravy. Enjoy!