Simply Roasted Chicken

Simplest and best; Home Roasted Chicken can serve up to 4 to 6 people or make up meals for the week. Start with a really good Free Range or Organic Chicken such as Mary’s (personal favorite). Season up; Roast at high temperature; Rest and Carve. Voila! You got yourself a great start to a meal, full of flavor and aromas, healthy, juicy and delicious.

Simply Roasted Chicken, with herbs

Ingredients

  • One 3.5-4 pound fresh, plump whole chicken (preferable free range or organic)
  • Several Fresh Rosemary sprigs, thyme, marjoram and sage ( Or a dried up mix of Herbs de Provence or Italian Seasoning)
  • Sea Salt and freshly ground black pepper
  • Extra: cooking twine for trussing the chicken.

Preheat the oven to 450°F.( convection feature if available)

Remove any chicken parts left in the cavity, rinse the chicken, and pat it dry with paper towels, inside and out. If you have the option to let it dry in the fridge, uncovered for a few hours, please do so.

On a cutting board, remove the leaves of a couple of rosemary sprig as well as some of the thyme; with a sharp knife run through the herbs to give them a quick chop. Rub half of the herb mixture over the skin and the rest over the chicken; Salt the cavity of the chicken as well as the whole bird generously with salt and pepper and insert the remaining herbs and ½ a lemon.

Cut a large piece of twine and truss the bird by tucking the wings underneath the bird and tying the chicken legs together so it will cook evenly and hold its shape during roasting.

Place the chicken in roasting pan and place into the preheated hot oven. Leave it alone and roast for about 50 to 55 minutes. Internal temperature should reach about 165F. Collect the juices from the pan; they are golden!
When done, carefully remove from the oven and place on a cutting board, let it rest for 15 to 20 minutes. Remove the twine and carve. Keep the carcass for chicken stock- or soup.

Roasted extra veggies of your choices or nice mash potatoes, a simple green salad… enjoy! As in my picture; you can double up and roast two birds at the time..

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