Classic Roast Chicken

It is also tremendously economical with a whole organic chicken from Natural Grocers costing around $12. I used to be intimidated by the process of cooking a whole chicken - but like anything else in life - it has become quite simple with a little practice. Roasting a whole chicken has become part of my weekly food rhythm that I usually use to make a version of chicken soup. Whether roast chicken becomes a Sunday dinner staple or you utilize it for a holiday party, having it in your recipe repertoire is a valuable skill to possess. I’ve learned a lot over the years from the roast chicken queen —- Ina Garten— who inspired me to learn how to roast a whole bird. 

Ingredients:

1 whole chicken — I usually get Mary’s from Natural Grocers

Salt and Pepper

2 tablespoon butter or olive oil

Cooking twine  -- available at most grocery stores

Extras:

1 lemon quartered

a few sprigs of rosemary and or thyme

1 whole garlic clove cut in half

Instructions: 

Preheat your oven to 425 degrees. Unwrap the whole chicken. Discard the the bag of giblets inside the body cavity. Wash the whole bird under cold water and pat dry with a paper towel. Place in a cast iron or roasting pan with the breast side facing up. Tuck the wings under the bird so they don’t burn. If you have lemon, herbs or garlic, stuff them inside the body cavity. Use kitchen twine to tie the the legs together. If using butter, gently cut a hole in the chicken skin over the breast and stuff some lumps of butter under the skin. If using olive oil, drizzle over the whole bird. Generously (don’t be shy) sprinkle salt over the whole bird and grind pepper. Place into the warmed oven and set a timer for 15 minutes. After 15 minutes, turn the heat down to 325 degrees and roast for 80-90 more minutes until the juices run clear. A meat thermometer can be nice to ensure the meat reaches 165 degrees. 

Enjoy!

Dr. Jane Litsey