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Whole-Roasted Chicken
Chef/Cook: Patricia Jimenez-Perez
Estimated Prep Time: 15 minutes
Estimated Cooking Time: 60 minutes*
Yields 4-6 servings
*Actual cook time will vary depending on your oven.
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1 whole chicken (~4 lbs), gizzards and giblets removed, rinsed and patted dry |
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Salt and Pepper |
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3 cloves garlic, peeled and smashed |
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4 sprigs thyme |
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1 bay leaf |
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1 lemon, quartered |
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2 medium onions, cut in chunks |
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2 carrots, cut in chunks |
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Canola oil |
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Oven-safe skillet or roasting pan |
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Chef or Santoku knife (your preference) |
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2 Cutting Boards |
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Meat thermometer |
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Tin foil (optional) |
| 1 |
Preheat oven to 375 |
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Season chicken liberally with salt and pepper. Don’t forget cavity! |
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Stuff cavity with garlic, thyme, bay leaf, and lemon |
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Arrange onions and carrot (cut in chunks) on the bottom of roasting pan or skillet |
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Drizzle pan with canola oil |
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Place chicken on veggies. Place in the oven. Roast 1 hour |
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Turn oven up to 425. Roast until thermometer measures 170 in the thickest part of the thigh (approximately 60 minutes). It is a good idea to test temperature at about 45 minutes. Be sure to check both sides and rotate chicken if necessary as some ovens will not heat evenly. |
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Once 170 degrees is reached, remove from oven, set aside and let rest for 10 minutes prior to serving. Optional: Cover with foil while resting |
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Serve whole or sliced on a platter surrounded by the roasted veggies |
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