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True confession…I despise touching raw chicken. Like REALLY, REALLY despise it! Beef and seafood don’t bother me at all, but raw chicken just irks me. So, anytime I prepare chicken, my best friend is a pair of latex gloves! If you have this same aversion to raw poultry that I do, I highly suggest purchasing a box of disposable latex gloves
Ok, on to the recipe. I roast a whole chicken every single week. I can’t stress enough how much I love this meal! It’s fast to prepare, the meat comes out moist (I hate that word but there’s no other way to describe it!) and we always have leftovers! I always put veggies in the bottom of my pan when I roast a chicken, that way I have the whole meal made at one time. If you don’t have a roasting pan, don’t worry about it. You can cook the chicken in any oven proof pan or skillet you have that the chicken will fit in!
I know that the idea of roasting a whole chicken can seem overwhelming but it really is easy. If you want to roast some veggies at the same time your chicken is cooking, simply wash and cut the vegetables of your choice. I tend to use carrots, butternut squash, brussel sprouts…whatever is in season will work! Drizzle with olive oil and sprinkle with salt and pepper. Next is your whole chicken. You want to make sure to rinse the inside and outside of your chicken and remove and giblets that might be in the cavity. Place the chicken breast side up in your roasting pan and pat the outside of the chicken dry with a paper towel. Next, you’re going to stuff the cavity with your onion, garlic, lemon and parsley. Tie the legs closed with cooking twine
That’s it! What ends up coming out of the oven is a chicken with a crispy, golden skin and tender meat. But wait!!! Once you’ve taken the meat off the bones don’t throw the carcass away! Go here to find my recipe on how to use those bones to make your own delicious chicken stock in a crock pot.
This chicken comes out moist and tender. It's easy to make and is sure to be a crowd pleaser.
- 3 to 4 lb whole chicken
- 1/2 small white onion, halved
- 1/2 lemon
- 5 garlic cloves
- 1 handful fresh parsley
- 1/4 cup extra virgin olive oil
- cooking twine
- salt and pepper
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Preheat oven to 425F. Rinse the inside and outside of chicken. Remove any giblets from the cavity.
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Place chicken breast side up on roasting pan. Pat skin dry with a paper towel.
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Stuff cavity with onion, lemon, garlic and parsley. Tie legs together with cooking string.
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Pour olive oil over chicken and massage into the skin. Tuck the wings under the chicken.
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Sprinkle a generous amount of salt and pepper on the chicken.
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Chicken is done when the internal temp reaches 165F at the thickest part of the thigh and the juices run clear.
If you'd like, you can wash and cut the vegetables of your choosing and put in the bottom of your roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Place chicken on top of vegetables to roast.
Cooking time will vary depending on the size of your chicken.
Once the chicken is cooked. Remove from oven and cover with aluminum foil. Allow the chicken to rest for 15 minutes before carving.
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