sooooo, it was saturday, and it started absolutely down pouring at around 4:00 pm, so what do i do? throw on my trusty rain boots, grab a (huge) umbrella and trek out into the rain for a chicken. yep, normal. but what else is a girl to do when she wants to cook a dinner that does the work for you? exactly. i’m telling you, this chicken will change your life and it is oh so easy. here’s how to get this cookin’ in your kitchen..
roast chicken recipe (serves 3-4)
- 1 whole free range chicken (3-4 pounds) — insides emptied (your butcher will know!)
- 2-3 tablespoons of herbs of your liking, chopped (i used thyme, rosemary & sage)
- 1 lemon, quartered
- 1 onion or shallot, quartered
- 2-3 tablespoons of olive oil
- cooking twine
preheat oven to 425 degrees. then you can rinse your chicken with water and pat it dry. once your chicken is ready and your oven is heatin’ on up you can start chopping away your herbs. take the rosemary, sage, and thyme off of their stems and chop them finely all together. next, put the herbs in a bowl and add 2-3 tablespoons of olive oil (see picture below.)
now, quarter your lemon and shallot and/or onion. stuff those guys into the cavity of the chicken along with some extra sprigs of herbs if you have it. take about 12-16 inches of twine and tie together the legs; this part can be a bit tricky — but it doesn’t have to be pretty!) once the legs are tied, take your herb and oil mixture and brush it onto the chicken. start with the bottom then flip it over and brush the top.
boom, chickens finished. pop mr. chicken into the oven for 20 minutes. after the 20 minutes is up, simply keep the chicken in the oven but turn it down to 300 degrees for one hour. every 20-30 minutes, baste the chicken (put your brush into the juices from the chicken and brush it back onto it to keep moist). ta-da…now eat!