Lemon & herb-roasted chicken
Before I even start talking about how easy and delicious this recipe is I want to warn you that it doesn't make for the most photogenic picture once it is done roasting. This roasted chicken is stuffed with herbs, lemon and garlic, which makes for one flavorful chicken, but not such a great photo.
Making a roast chicken is one of my go-to's when it comes to doing very little in order to yield a whole lot of food. I know cooking a whole bird can feel super daunting but I would put this roasted chicken in my "basic must-know" category of meal prep and food making.
Cooking a whole chicken not only gives you the chicken meat for the week but also bones to create your own broth for soups, stews and sauces, which means reducing your grocery bill and in my opinion truly respecting the whole animal and putting it all to use.
Now I said up front that this wasn't going to be a pretty bird, but it is pretty delicious! So President's Choice has started making a poultry blend of herbs making it easier on the budget when purchasing herbs, it also gives you more than enough for making this recipe with some left over for broth later on.
Now if you don't have access to this blend don't worry I will provide you with the exact quantities of each herb I used for this recipe.
Ingredients
5-6 lbs Organic Chicken
2 large sage leaves, fresh
2 sprigs rosemary, fresh
2 sprigs thyme, fresh
1/2 lemon
3 cloves garlic, or more if you like
2 tbsp avocado oil
salt and pepper to taste
Directions
Preheat oven to 475F
Pat chicken dry, salt the inner cavity. I normally use at least 1/2 - 1 tbsp of salt for this depending on the side of the chicken.
Using your hands gently slide your fingers under the skin on the chicken breast separating the skin from the breast. Once separated slide 1 sage leaf, 1 rosemary sprig and 1 thyme sprig on top of each breast under the skin.
Place 1/2 lemon and garlic inside of the chicken cavity. At this point, if the legs keep flopping open use some butcher twine to tight the legs together.
Pour avocado oil over the top of the chicken breast, I use my hands for this but if you have an aversion to touch raw meat feel free to use a basting brush. Top with salt and pepper to your liking and place the dressed bird in the oven.
Cook at 475 for the first 30 minutes, then reduce heat to 375F for another 45-60 minutes. Until a thermometer reads at 180F and juices run clear.
Remove from oven and let the chicken sit for about 10 minutes so it has a chance to re-absorb its juices. Then slice it up and serve.
Save your chicken carcass to make broth either right away or store it in the freezer until you are ready.
