One of my husband’s favorite meals is roasted chicken over potatoes. It’s so simple and satisfying, but the best part is that my husband and I can’t eat a whole chicken. So, we are especially excited for this meal because the meals I can make with the leftovers guarantee home cooking for a least a few days. I know what your thinking, “Diana, you cook for a living, don’t you always have great home-cooked meals?” The simple answer is, no. Despite the fact that I do this for a living, some days, especially after cooking for a lot of other people all week, it’s hard to keep the ball rolling. I think I experience what a lot of other people do in this department. Some nights, I’m the random meal MacGyver. No plan, no problem! Other nights, I open the fridge around dinner time and think “pizza”. It really is nice, on those “pizza” nights to instead open the fridge and see food ready to eat. Roasted chicken is by far my best way to show you how one nights prep can beget many meals, stretch your budget, and save you lots of time.
1 Whole chicken (Remove neck and giblits)
1 Stick butter
3 cloves of Garlic
2 Tbsp Fresh Rosemary Removed From Stem (Dry is ok 2 tsp)
2-3 Sprigs Fresh Rosemary
2 Tbsp Kosher Salt
2 Tsp Cracked Pepper
- Pre-heat oven to 425 °F. Prepare a roasting pan or baking dish.
- Remove Chicken from package, take out any extra parts left in the body cavity, and pat dry with paper towels.
- Make a compound butter by softening (not melting) 1 stick of butter. Crush or finely chop garlic cloves. Strip washed rosemary from stem. Add Salt and Pepper. Squeeze 1/2 lemon in and combine.
- Rub down the inside of the chicken with a small amount of compound butter, then spread the remaining butter evening over the chicken.
- Cut lemons in half and place inside the chicken with rosemary to retain moisture.
- Put chicken in the oven on a low rack at 425 ° for 20 minutes.
- Lower the temperature to 350° and finish cooking for about 1 hour.
- The only way to know if a chicken is done is to get a thermometer and stick into the breast. Find the meatiest part possible and measure from there. If you hit bone quickly it will not be a good reading. The finished temp should be 165°
- Remove from oven and let rest, covered with foil for 20minutes.
- Carve and serve.
“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.” Arnold H. Glasow