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Prep time 10 mins - Cook time 1 hour - Total time 1 hour 10 mins Serves: 6-8 portions
INGREDIENTS
Whole chicken, about 4lbs
2 carrots, rinsed and chopped
½ onion, chopped
3 garlic cloves, chopped
1 lemon, quartered
1 tablespoon olive oil
1 tablespoon dried rosemary, or 3 fresh sprigs
1 teaspoon thyme
salt and pepper
INSTRUCTIONS
Preheat oven to 400 degrees
Remove chicken from packaging and pat dry with paper towel
Place chicken, breast side up, in a dutch oven or roasting pan
Surround chicken with chopped garlic, onion, carrot and lemon, stuffing a few pieces into the cavity
Tie chicken legs together using twine (optional)
Drizzle chicken with olive oil, using a brush to evenly distribute oil
Sprinkle with salt, pepper, rosemary and thyme
Place lid on dutch oven or cover roasting pan with aluminum foil
Place in center of oven and cook for 45 minutes
After 45 minutes, remove the cover/aluminum foil and cook for additional 15 minutes, until skin is crispy and brown
Using a meat thermometer placed into the breast and thigh, check that the chicken is 165 degress
Remove and let sit for 10 minutes before carving
Notes You can keep (and eat) your chicken meat and bones in the fridge for up to five days before you'll want to make the recipe from part two of this series, or toss it.
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