We used to be scared of roasting a whole chicken. And not just because of the raw chicken thing. It seemed too much like roasting a turkey, and that’s a big dang deal.
But then we noticed that whole chickens are often on sale for less than $5 each. That was too good a deal to pass up for dinner and leftovers.
And then we found a really simple recipe in a Rebecca Katz’s cancer fighting cookbook called Chicken Roasted All the Way to Yum. And it is. Simple and easy and yum. Of course, we adapted it a bit. If you want her original recipe, go here.
Otherwise, you need just a few things: a roasting dish (we use a 9×13 pyrex baking dish); an orange; a lemon; salt, pepper and rosemary. And a whole chicken.
Take a deep breath, because you are about to be elbow deep inside that chicken.
Preheat oven to 350 degrees.
Drain the chicken and remove the innards. This is important. We predict you will only ever forget once.
Place the chicken in the pan—legs facing up!!!
Mix a teaspoon of salt and a teaspoon of pepper in a small bowl; grab half and rub in the cavity of the chicken. Sprinkle the rest over the top.
Cut the lemon and orange. Squeeze the juice over the top of the chicken and stuff the rest inside the chicken.
Sprinkle chicken with whole dried rosemary.
Cook for 90 minutes, or until a meat thermometer stuck deep in the breast says the meat is done.
Carve and serve. There will be enough drippings for gravy (but that kind of defeats the purpose of healthy chicken…).
If you are really industrious, you can save the carcass and make Rebecca’s Magic Mineral Broth (just add the chicken carcass along with everything else), and then freeze and use for all your soups this Fall!
Jen cooked one of these Tuesday and forgot to take pictures. So instead, here’s a picture of what your plates will look like if you make this chicken.
Yep, it’s that good.