A roasted chicken dinner is amazing in so many ways. Not only is it delicious, nutritious, and easy, but it also:
- Is the perfect basis for a family dinner chez toi – just toss everything in the oven for a few hours and you’ll be feeding fam & friends in no time
- Makes lots of leftovers – hello awesome work lunches!
- Clears out those produce drawers before it’s too late
Did I mention the smell? Your kitchen will smell delicious for hours – it’s impressive and makes you look like a pro ;)
- 1 whole, free range chicken (I usually choose one between 4 and 5 lbs)
- Seasonal vegetables of choice. I typically include things like potatoes, sweet potatoes, leeks, onions, turnip, carrot, garlic
- 1 whole lemon
- Olive oil
- Herbamare & pepper
- Roasted garlic flax seed
- Herbs of choice. I like to use dried thyme, summer savoury, oregano, rosemary
- String of some sort – twine, unflavoured dental floss, etc.
Peel potatoes, carrots, turnip. Chop all veggies in relatively large pieces (small, thin pieces of onion, potato, etc. will burn easily. The pieces should be thick – see image below).
Placed in a roasting pan, drizzle a couple teaspoons of oil over vegetables. Season with herbamare, pepper, shelled flax, thyme. Set aside.
Rinse/wash chicken with lukewarm water. Truss chicken to avoid wings and tips from burning (watch this quick video on how to truss a chicken if you don’t know how).
Using a knife, prick the lemon a few times. Place lemon in chicken cavity (gross – I know). This helps keep the chicken moist while roasting.
Brush a tbsp or so of oil across chicken. Season chicken with herbamare, pepper, thyme, rosemary, oregano, and other preferred spices. Place chicken on top of veggies in roaster.
In a 380 F degree oven, cook chicken & veggies until internal temperature of chicken reaches 165 F (roughly 2.5 – 3 hours for a 5lb bird). You may have to remove & stir veggies from time to time to prevent burning.
Carve chicken, & enjoy!
Remember to keep bones and extra chicken pieces to make chicken soup :)