There’s just something special about roasted chicken. Who doesn’t love it. Taste great fresh out of the oven… and great for leftover and transforming it for sandwiches, chicken pot pies and the bones can be ekpt to make stock… One of my fav is as follows:
If time permits, brine the chicken 24h in advance….
Marinade:
Olive oil
Fresh Rosemary
Finely chopped garlic
Garlic powder
One whole lemon zested/grated
Lemon Juice from your lemon
Directions:
Once the chicken is brined or not… salt and pepper the whole chicken generously and then apply the marinate. Stuff the chicken with the remaining lemon(s) and one onion (halved) as well as a few sprigs of rosemary.
Roast chicken at 350-375 for approx 1.5h to 2h. Midway through the cooking use some of that leftover marinade to baste the chicken. 10 mins prior to finishing add more of the remaining marinade or…. rub some butter on the skin to crisp it up even further.
Some variations, you can rub some butter under the skin prior to throwing it in the oven.
If you’d like, cut up some potatoes, onions, carrots as a bed for your chicken, toss some of the marinade on those vegetables. Ideal if you are looking for a one oven pot wonder….
Once the chicken is roasted and done, you certainly can take the dripping to make a nice white wine cream sauce with the drippings.
Enjoy!
chef moshi 