Sunday, November 20, 2011

Perfect Whole Roasted Chicken

If you have never roasted a whole chicken I only have one question.... What are you waiting for? It could not be easier and is definitely the cheapest way to buy chicken. Plus roasting the meat on the bones with the skin makes it tastier and more moist! And as an added bonus, you can do double duty with the chicken by saving the carcass and making homemade stock!
You must try this recipe. It has tons of flavor and is now my new favorite way to have roast chicken. Make the chicken and then stay tuned for a recipe for the homemade chicken stock!

Serves: 6-8
Preheat oven to 425 degrees

one 4lb whole organic roasting chicken
2 Tbs olive oil
2 Tbs dijon mustard
2 Tbs Italian seasoning
sea salt
freshly cracked black pepper
1 lemon, quarted
4 garlic cloves, peeled and left whole
1/4 small onion, peeled and cut in half

Remove any organs or leftover tissue from the chicken cavity. Rinse and pat dry entire chicken.
Combine oil, mustard and Italian seasoning in a small bowl. Rub over the skin of the entire chicken and go under the skin and rub some of the mixture on the meat.
Sprinkle outside and inside of chicken with salt and pepper.
Place lemon, garlic and onion in chicken cavity.
Place bird breast side up in a large baking pan or roasting pan. Tie legs together with kitchen twine.
Roast 1 hour to 1 hour and 15 minutes. Remove the bird to a large platter and cover with foil for at least 10 minutes. You will know the bird in done when you cut between the breast and leg and the juices are clear. Separate into pieces, slice the breast and serve!

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