This one is for all of you out there gun shy about roasting a whole chicken, I'm here to tell you, it's not that hard!! This is a super easy and flavorful variation. We ate it straight up tonight and if you check back later this week, you'll see the plans I have for the leftovers :)
Roasted Whole Chicken
To start:
-Preheat your oven to 325.
-Make sure your chicken is thawed and any innards have been removed.
-Warm up 1 Tbsp of olive or coconut oil in a pan on the stove. Place the chicken breast side down in the pan and sear it - about 5 minutes. DO NOT move the chicken during these few minutes.
-Transfer the whole chicken to a roasting pan.
-Drizzle a little olive oil, salt, and pepper over the chicken.
-Squeeze the juice of 2 lemons over the chicken and stuff the rest of the lemon inside the chicken.
To Roast:
-Cover with foil (or lid if you're using a dutch oven) and roast at 325 for 30 minutes.
-After 30 minutes, add several unpeeled cloves of garlic (and some rosemary if you'd like) around the chicken in the pan. Cover again, and roast at 325 for another 30 minutes.
-Then uncover, bump up your oven temp to 375, and roast for an additional 25 minutes or until the juices run clear when pierced with a fork.
To Serve:
-Cut the chicken from the bone and serve alongside the garlic cloves.
-The garlic cloves will "pop" out of their skins with slight pressure and are delicious eaten alone or with a bite of the chicken.
-I included a green vegetable and crusty bread with our meal.
Enjoy!
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