Easy Roasted Chicken
Prep Time: 20 min. Cook Time: 20 min. per pound Servings: 2-6
1 whole chicken from The Old Fashioned Farmstead
fresh ground pepper
fresh herbs (we usually use rosemary and oregano from the garden)
1 lemon, halved
1 head of garlic, cut in half crosswise
2-4 tablespoons unsalted butter, softened
2 mediums onions, sliced
1 tablespoon olive oil
-Preheat oven to 425 degrees fahrenheit. Place the oven rack towards the lower third of the oven.
-Rinse the chicken and pat dry.
-Oil the bottom of the roasting pan with the olive oil and place the chicken in the pan breast side up.
-Salt and pepper the inside of the chicken.
-Stuff the cavity with 1 onion, both halves of the lemon (squeeze in cavity), all the garlic, and herbs.
-Tie the legs together and tuck the wings (not necessary, but helps keep the goodies in).
-Place the other onion in the roasting pan. Add other veggies to the pan if you want!
-Spread the butter all over the chicken and season with salt and pepper.
-Roast the chicken until the juices run clear when you cut between the leg and the thigh. Baste your bird with the pan drippings every 15-20 minutes. Cook time is approximately 20 minutes per pound. Recommended cooking temperature for whole chicken is 165 degrees fahrenheit in the thickest part of the thigh, but not touching the bone.
-Remove the chicken from the pan and allow to rest for about 15 minutes.
-Slice and enjoy! Don't forget about the tasty pan drippings. Pour them over your chicken for a next level flavor experience!
*RESERVE THE BONES AND OTHER SCRAPS FOR STOCK.