Simple Roast Chicken

Simple Roast Chicken

Community training dinner, 5/21/12

Roasted chicken, carved and ready to eat.

Roasting a whole chicken can seem scary, but it’s actually very simple to do. Whole chicken is often less expensive than chicken pieces, and as a bonus, you can save the bones to make chicken stock.

  • 1 broiler chicken
  • 1/2 lemon (optional)
  • 4-5 sprigs fresh thyme (optional)*
  • 1 teaspoon kosher salt, or 2/3 teaspoon table salt
  • 1/4 teaspoon black pepper (preferably freshly ground)

Preheat oven to 450 degrees. If you have a cast-iron skillet, place it in the oven to heat.

Rinse the chicken under cold water, then pat completely dry with paper towels. Place the half lemon and thyme sprigs inside the cavity of the chicken (if using), then season the chicken all over with the salt and pepper. Tuck the wings under the chicken.

If using a cast-iron skillet, place the chicken directly into the hot skillet in the oven. Otherwise, place the chicken breast-side up in a roasting pan and place in the oven.

Roast for 50-60 minutes (you don’t have to do anything while it’s cooking), until the temperature inside the thigh is 165 degrees and juices that come out when the thigh is pierced are clear.

Allow to rest for 15 minutes before carving and serving. Save the bones for making chicken stock.

Serves 4-8, depending on the size of your chicken and how hungry you are.

*Thyme can be grown in your own garden.

Roasted chicken, served alongside potatoes with peas and bacon and spring salad

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