Easy Roast Chicken
- Whole chicken (about 4lbs)
- 2 carrots (rinsed and chopped)
- ½ onion (chopped)
- 3 garlic cloves (chopped)
- 1 lemon (quartered)
- 1 tablespoon olive oil
- 1 tablespoon dried rosemary (or 3 fresh sprigs)
- 1 teaspoon thyme
- salt and pepper
- Preheat oven to 400 degrees
- Remove chicken from packaging and pat dry with paper towel
- Place chicken, breast side up, in a dutch oven or roasting pan
- Surround chicken with chopped garlic, onion, carrot and lemon, stuffing a few pieces into the cavity
- Tie chicken legs together using twine (optional)
- Drizzle chicken with olive oil, using a brush to evenly distribute oil
- Sprinkle with salt, pepper, rosemary and thyme
- Place lid on dutch oven or cover roasting pan with aluminum foil
- Place in center of oven and cook for 45 minutes
- After 45 minutes, remove the cover/aluminum foil and cook for additional 15 minutes, until skin is crispy and brown
- Using a meat thermometer placed into the breast and thigh, check that the chicken is 165 degress
- Remove and let sit for 10 minutes before carving
You can keep (and eat) your chicken meat and bones in the fridge for up to five days before you’ll want to make the recipe from part two of this series, or toss it.
