Wednesday, July 20, 2011

Roasted Chicken

Well, I did it! I roasted my first whole chicken and it was perfect. Juicy on the inside and really crisp on the outside. I love that a whole chicken can last more than 1 meal and the only real effort is cutting it and agonizing over the delicious smell as it cooks.
Roasted Chicken
Whole Raw Chicken
1 orange, quartered
2 lemons, quartered
3-4 garlic cloves, slightly crushed
Kosher Salt
1/4 Stick Butter, Softened

Preheat your oven to 375 degrees.

Spread the butter on both sides of chicken and season with salt, pepper and thyme (or herbs of your choice).

Place breast side up in a roasting pan. Squeeze the quartered fruits over top of the chicken.

Stuff the chicken with fruits and garlic cloves. - note that if they won't all fit, you can stick the fruits directly underneath of the chicken in the pan also.

Pop it in the oven for about 20 minutes per pound. Mine was 4.75 pounds and it cooked for just under 2 hours.

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