Confession time. I have never roasted a chicken. I mean, I’ve been around people who have before…maybe even assisted a little, but never really. To be perfectly honest, raw meat really gives me the heebie-jeebies. I don’t think I could ever completely be a vegetarian because I like chicken way too much…I just don’t like touching it. I’ve gotten to the point that I can handle the chicken pretty well as long as it’s already been cleaned and cut into breasts, but the whole chicken.. eeeeeks. I felt like it was about time for me to conquer this fear and go for it, so I did. My mom had a great recipe that she’s had for years for a roast chicken, so after a little tweaking, I think we’ve got a pretty delicious bird. Not only is this very simple (as long as you can get over the raw bird thing) but it’s also extremely economical. There’s a farm close to us where they sell organic free range chickens for $10/per chicken. Clif and I were able to have a great dinner, with lots of chicken leftover for salads and sandwiches for the following couple of days. It makes for a beautiful presentation for company, and looks extra elegant when you serve it with a delicious sauce like Roasted Lemon Rosemary Sauce (recipe coming sooooon, promise).

Ingredients

zest of 1 lemon
2 lemons, halved and juiced (reserve halves for stuffing)
2 sprigs thyme
2 sprigs rosemary
6 cloves garlic, crushed
kosher salt and fresh ground black pepper
4 lb. whole chicken, cleaned and patted dry
2 tablespoons melted butter

Directions

Preheat oven for 400F degrees.

In a large bowl combine lemon juice, thyme, rosemary, crushed garlic, pinch of salt and a few grinds of fresh ground pepper. Place whole chicken into bowl and turn so that the entire chicken is coated in juice. Stuff the entire contents of bowl along with the lemon halves into the cavity of the chicken. Bring chicken legs forward, cross them, and tie them together with twine. Place chicken onto a lightly buttered heavy-duty roasting pan. Brush chicken with melted butter and season generously with salt and pepper along with the lemon zest.

Place chicken into preheated oven for 1 hour 15 minutes, until skin is deep golden and crisp and juices run clear. Instant read thermometer should read 170F degrees. Let chicken rest, covered in foil for 15-20 minutes before serving. Serve along with Roasted Lemon Rosemary Sauce (recipe to come).

Yield: Servings will vary depending on the size of the chicken, but I generally will serve 1 chicken per 4 people at a meal.