Garlic-Lemon Roasted Whole Chicken

A couple weeks ago, I decided to pick up a whole chicken to throw in the oven while I watched Wisconsin play its bowl game on new years day. Since I had a number of guests over and didn’t want to do anything extremely complicated (see: Thanksgiving Turkey). Unfortunately I don’t have a drool inducing picture to accompany to go with this post because it was eaten by six hungry people, but it was so easy and tasty that I now feel obligated to share it.

Raw Ingredients:

1 3.5 lb Chicken (Whole)

4 Medium Onions (sliced but not paper thin)

6 Garlic Cloves (chopped roughly)

2 Carrots

2 Lemons

1 Tbsp Butter (chopped roughly)

Fresh Sage and Rosemary (If available)

Crushed Black Pepper

Kosher Salt

Instructions:

1. Slice all your veggies and put the bed of onions in a roasting pan or anything that will hold the chicken. The smaller the pan, the better.. As long as the chicken fits in it! Also a top is helpful.

2. Season the chicken with black pepper, salt and any other herbs/spices you’d like to include and place it breast up on the bed of onions. Turn the oven to 325 degrees F.

3. Place the fresh herbs under the skin of the breast and shove some of the small chunks of butter in with them. Place the remaining garlic and carrots along the side of your cooking vessel, so they are still touching the chicken and squeeze the fresh lemon juice on the chicken and then place the lemon peels alongside the chicken.

4. Put the top on your vessel, (if you have a top) and place the chicken in the oven for at least one hour covered.

5. After an hour, remove the top and cook the chicken uncovered for another hour (at least). Make sure you are safe in making sure the chicken is cooked through and to an appropriate internal temperature (165 F according to the Food Network). If you want the bottom side a little crispy, you can flip the chicken using hotpads, big forks, teamwork or heat resistant skin (if you’re the Human Torch or Daenerys Targaryen) and cook till the skin is the color of your liking. Just be careful not to dry out your chicken!

Voila, you have just made a tender, juicy roasted chicken and hopefully customized it with your own exciting spice mix :).

Much thanks to my Sunday Music Mix, chosen by the shuffle feature on Itunes:

Wonderwall – Oasis

It Ain’t Hard To Tell – Nas

Child Ghost – Bea, Rita and Maeve

…and many others who provided lyrical inspiration for my culinary writing.

Since I’ve returned to Denver, I’ve made my own fresh Garam Masala mix and my roommate and I have continued to experiment and improve on our curry skills. So, in the near future, you may see some curry inspired dishes!

I also have been thinking about writing a little cookbook as a way of compiling my favorite recipes on here and absent from here, so you may here/see more about that in the future and if anyone wants to contribute or help, I’m open to collaboration.

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