The Perfect Roast Chicken
Courtesy of Bo O’Connor
One of my favorite easy to make dishes is just a simple roast chicken. I always buy an organic, free range chicken that’s between 3 – 4 lbs. Because this dish is so simple, buying a good quality chicken that actually tastes like chicken is so important! You can make this dish for only 1 person (then you have some great leftovers) or you can make for a larger group by just making more chickens! One whole chicken can easily serve 2 people!
1 organic, free range whole chicken (3-4 lbs)
1 medium yellow or Spanish onion
6 cloves garlic (smashed)
1 lemon – cut into quarters
1 orange – cut into quarters
4 sprigs of thyme
4 tbsp soft unsalted butter
2 tsp kosher salt
1 tsp fresh black pepper
3 cups assorted vegetables ( zucchini, sweet potato, eggplant, cauliflower, etc) – Feel free to use whatever vegetable is in season!
I preheat my oven to 450 degrees. Remove the chicken from the wrapping and pat dry with paper towels both inside and outside of the chicken. Let chicken sit out for 30 minutes at room temperature. This will help the chicken cook more evenly.
Roughly chop onion, lemon, and orange. Put inside of the carcass of the chicken along with garlic and sprigs of thyme. Place chicken on a rack either in a roasting pan or sheet pan.
Coat entire chicken with soft butter. Generously sprinkle salt and pepper over the entire chicken. Take 2 feet of butcher’s twine, wrap around the head side of chicken all the way down the sides of the chicken until you reach the legs. Wrap the twine down the legs and bring twine across the bottom part of the drumsticks. Add rest of vegetables on baking sheet or roasting pan, and coat lightly with olive oil, salt and pepper.
Place in oven for 20-25 minutes until the outside has become crispy and browned. Lower oven temp to 350 and cook for an additional 20 minutes. Remove chicken at temp of 155-160…and let rest for at least 10-15 minutes. This helps keep all the juices inside of the bird and it will continue to cook internally. Use a thermometer and insert in the meatiest part of the leg but do not hit the bone or else you won’t get the right temperature.
Once the chicken has rested, cut butcher’s twine off and carve. Remove wings and drumsticks first, then cut down the center of the breast and slice on an angle. Serve with the roasted veggies!