Unrecipe of the Week: Roasted Chicken

There is very little that evokes good old home cooking more than a whole roasted chicken. They take a little longer to make than many recipes that utilize chicken parts, but most of that time is spent in the oven. There are lots of ways to roast a chicken, and this method seems to yield that desired “juicy on the inside, crispy on the outside” ratio that we love. This is perfect Sunday dinner with the promise of leftovers to ease you into the week.

Start with a good quality chicken that is fresh, not frozen, and free of hormones and pesticides. Opt for organic, if possible.


Preheat the oven to 450 degrees.
Rinse the chicken inside and out and remove the “innards” that are often stored in the cavity. Pat the chicken dry, and place it in a roasting pan, sprayed with cooking spray for easy clean up later.

Gently lift the skin and slide a few cloves of garlic between the skin and breast meat. Rub the bird all over with a little olive oil and a mixture of salt, pepper and paprika. Cut the ends off of a lemon and slip it into the cavity along with some garlic cloves. Sprinkle the chicken with fresh rosemary or thyme leaves, and toss some into the cavity. You can vary the seasonings, omit the lemon or change up the herbs to your liking

Place the chicken into the hot oven, breast side up. We like to add some baby potatoes to the pan to roast along with the chicken. You can also add chunks of carrots or onions if you like.  Cook for about 20 minutes, and then adjust the temperature down to 375, and roast another 50-60 minutes or so, until done. The rule of thumb is that the bird should roast about 20 minutes per pound once the temperature is reduced, but depending on size and fat content (a free range chicken will roast more quickly than a conventionally farmed one,) it could vary.
The chicken is done when the juices run clear, the thighs and wings move easily when jiggled, and a meat thermometer reads 165 degrees when inserted into the thickest part of the thigh.

Let the chicken rest for 10- 15 minutes before cutting it to allow the juices to settle. Remove the lemon from the cavity and squirt the juice on the chicken before serving and enjoy!

Photo: Glasshouse Images

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