A few weeks ago I decided to try my hand at preparing my first roasted chicken. As I peered down at my chicken I saw that it was 4 lbs. At the time, this was the same estimated weight as the baby in me 🙂 I eagerly ran to show J what it felt like to hold 4 lbs. He wasn’t so sure about comparing the chicken I was about to oil up and bake to my belly but I made my point.
from Barefoot Contessa
1 (5 to 6 pound) roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted – I used Land O Lake natural whipped
1 large yellow onion, thickly sliced
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, rosemary, both halves of lemon, and all the garlic. (I tied the herbs together with kitchen strings for easy removal). Brush the outside of the chicken with the butter and or olive oil and sprinkle again with salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. BEWARE: This made a mess of my oven…the grease splattering everywhere. Next time I will opt to loosely cover the chicken with foil and see how this goes. Place chicken and vegetables on a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Until next time…