A couple of years ago I decided one day that I wanted to roast a whole chicken. I don’t know why it sounded good that day but I am so glad I did. I have to be honest I didn’t think I was going to be able to do it. I had a mental block about cooking a whole chicken and thought it would be way too hard. I thought it was something only real cooks could do. Boy was I wrong. It is really easy and great for leftovers for lunch throughout the week. The chicken comes out so moist and delicious. And, because prep time is only about 15 minutes and the chicken roasts in the oven for about 1.5 hours, it makes it a super easy dinner. In case you haven’t read my previous posts about roasting, it’s just a fancy word for sits in the oven for a really long time while you do nothing whatsoever.
This is the recipe I use from Martha Stewart. I follow the instructions exactly, but here are the basic steps.
Place onion slices on the bottom of your roasting pan.
Place chicken on top of onions. Put garlic salt and pepper inside chicken.
Add fresh thyme and pierced lemon.
Cross legs and tie together with kitchen twine. Cover chicken with butter salt and pepper.
Roast in oven for approx. 1.5 hours for a 6 lb. chicken.
When breast temperature reaches 180 degrees and thigh reaches 190 degrees, it’s done. Let sit for 10-15 minutes before serving.