Whole Roast Chicken

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A simple easy recipe for whole Roast Chicken with lemon, garlic and rosemary, baked in the oven over vegetables all in one pan.  (Allow 20-mins hands-on time plus 60 minutes baking time

Ingredients:

• 1  large russet potato, 1 inch cubes (no need to peel)
• 3 large carrots, 3/4 inch slices, at a diagnol (I like to peel)
• 1 large onion – cut into 1-inch wedges
• 1 lemon, zested, then cut in half
• 2–3 tablespoons olive oil, divided
• 1 whole head garlic ( or sub cloves, optional) cut in half (see photo)
• 4 lb organic chicken (whole) patted dry, innards removed.
• 10 sprigs rosemary, divided (or sub thyme, sage or lemon thyme)
• salt and pepper to taste ( 2-ish teaspoons)

Other Optional Seasonings (a little inspiration for next time!)

• Zaatar Spice
• Garam Masala
• Cajun Seasoning
• Mexican Chili Seasoning
• Dukkah!
• Ras El Hanout (Moroccan Spice)
• Berbere Spice

Instructions:

1. Preheat oven to 425F (use the middle rack)
2. Place potatoes, onions, carrots in a bowl and toss with 1 tablespoon rosemary leaves, the lemon zest, 1 tablespoon olive oil and 1/2 teaspoon salt and 1/2 teaspoon pepper.  Place these in a large ovenproof skillet 12-15 inches wide, or braiser, shallow baking dish or rimmed sheet pan.
3. Cut the garlic in half and place one half, open side down in the skillet with the veggies. Place one half of the lemon, open side down in the skillet.
4. Pat the chicken dry, remove any innards. Season the insides and the backside with salt and pepper, then place breast side up on top of the veggies. Stuff the cavity (bottom) with the other garlic half, lemon half, and 6-7 rosemary sprigs. Add a sprig in the neck cavity. Cut the skin between leg and side so legs splay open. (See photo). Or feel free to tie legs up. Drizzle top of bird including legs and wings with olive oil using fingers to rub it evenly if you like. Sprinkle generously with salt and pepper getting all the nooks and crannies, wings, inner and outer legs, and thighs.
5. Place on the middle rack uncovered for 50-60 minutes, rotating halfway through if needed. Use a kitchen thermometer, cook until chicken thighs reach 170-175 F and breasts reach 155-160 F. The nice thing about this is it will happen at roughly the same time. Meat should be opaque and juices should run clear, not pink. If you are using a bigger chicken, then it will take longer. I usually plan 15 mins per pound- ish (for a room temp chicken).  But don’t rely on time. CHECK IT!!!
6. Then… LET IT REST! 15 minutes! This is probably the hardest part of the recipe because you will be dying to dive right into it. But letting the meat relax will help keep it juicy and moist.
7. So in our house of two, this is how we like to serve it: We’ll carve off the breasts and serve with the veggies and salad. Then while we are eating, I’ll flip the chicken over and broil it.
8. BROIL THE BACKSIDE! Turn the bird over and place it back in the oven, under the broiler (still on the middle rack) to get the backsides crispy for 4-5 minutes. (Be careful not to burn!!!)(By the time Brian is ready for seconds- the legs, thigh, and wings are by now, nice and crispy. To me, there is nothing worse than gelatinous skin. So crisp that backside up!)

Notes:

• OTHER SEASONINGS: If using other spices, blends or seasonings, make sure to rub chicken with a little oilve oil and salt, then rub the spices on pretty generously. The oil will help it stick. 🙂 Have fun here!
• LEFTOVERS: Use any leftover meat for tacos, enchiladas, salads the next day.
• ***And remember, even if you devour most of the chicken you can still make a good broth out of the bones and carcass. Put the whole thing in the fridge overnight. The next day simmer it, covered in water for a couple hours.  Let it cool, pick the meat off the bones, and save the meat if you like. Season the broth with salt and pepper and use it for soup, stock or freeze for later. So tasty!

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