Recipe of the Week: Whole Roasted Chicken With Lemon and Herbs

Buying an entire chicken instead of buying just the breasts, thighs, etc. is always more economical, and the great thing about roasting a chicken is that you can put it in the oven, walk away from it, and get things done around the house while it's cooking. Stuff it with chopped celery, onion, and carrots, and your side dish is cooking at the same time! Or try this tasty alternative, which we've adapted from the Whole Life Nutrition Cookbook.

Ingredients

1 whole chicken, 3 1/2 to 5 pounds
4 cloves garlic, chopped
1 small lemon, cut into chunks
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley
1/4 cup chopped fresh herbs or 1 tablespoon dried herbs, such as chives, rosemary, thyme, marjoram, or a combination of these
1 tablespoon extra virgin olive oil
2 teaspoons sea salt
cornstarch or arrowroot powder

How to Make It

1. Preheat oven to 450 degrees F. Place chicken in sink and rinse, inside and out. Then place in a glass baking dish.

2. In a small bowl mix together everything except the cornstarch / arrowroot. Place some of the mixture into the cavity of the chicken and the rest sprinkled around the chicken on the bottom of the pan. Add about 1/2 inch of water to the bottom of the pan. Sprinkle the top of the chicken with sea salt, freshly ground black pepper, and some extra virgin olive oil.

3. Place chicken into preheated oven and roast at 450 degrees F for 15 minutes; this seals in the juices. Turn down the heat to 325 degrees F and continue to roast for 1-1 1/2 hours or until juices run clear. Baste every 20-30 minutes to keep the chicken moist.

4. To test for doneness, pull the thigh away and check for clear juices. If they are still a little pink, then the chicken needs more time. You can also use a meat thermometer to test for doneness. Insert it at the thickest part of the thigh. It should read about 180 degrees F when the chicken is fully cooked.

5. When chicken is done, place onto a platter or cutting board to carve. Pour juices from pan through a strainer and into a small pot. Whisk 2 tablespoons of arrowroot powder or 3 tablespoons of cornstarch with a little cold water in a small bowl, then add to the juices and whisk together. Simmer over low heat while whisking until the gravy thickens. Add salt to taste.


Do you have a chicken recipe to share? Let us know!