Recipe: Simple Roast Chicken

Some variation of this go-to recipe is one of my top approaches to preparing a whole chicken.  It is simple and satisfying, just what I’m looking for in the kitchen!  Roasting the whole bird provides a few meals made at one time in one dish, which saves time with less dishes to wash and leftovers to enjoy throughout the week.  Stay tuned to learn what to do with the valuable bones.  Save them in a bag in the freezer for now.

Serves ~6

Ingredients:

1 organic whole chicken (about 5 pounds), giblets removed
1-2 tablespoon butter*
1/8 teaspoon sea salt

1/8 teaspoon pepper
1 lemon, sliced

1-2 cloves garlic, minced
 or sliced

Some Variations:
*Alternatively, you can use ghee.  If you are sensitive to dairy, substitute coconut oil or olive oil in place of the butter or ghee.
~Add in other seasonings that sound good and provide variety on your table.  Some of my favorites are thyme, rosemary, and/or tarragon.
~Add sliced onions with the lemon slices into the cavity of the bird for added aroma and flavor.

Directions:

• Preheat oven to 375 degrees F.
• Ready the pan you want to use to roast the chicken and place it by the sink.  This step helps you avoid dripping raw chicken juices across your kitchen counters, floors, etc.
• Rinse chicken under cold running water and after drip drying over the sink, place it in the roasting pan. 
• Optional step: Use a paper towel to pat your chicken dry, which allows the fat to adhere better.  Note: Using paper towels on raw meat is one of the few tasks I use a paper towel for in my kitchen.  Most jobs get cleaned up with reusable cloths.
• Cooks Choice: You can either lift the skin above the breasts of the bird around the large neck cavity and insert the butter and prepared garlic between the skin and the meat with your hand, LIKE SO, or you can cut slits in the skin of the chicken and press in the garlic.
• You can slather or drizzle the outside of the bird with more of the fat of your choosing if you would like.
• Sprinkle with sea salt and pepper and rub seasonings over the chicken.
• Insert lemon slices inside chicken cavity.
• Cook for about 1 1⁄2 hours or until chicken is cooked through and has reached 165 degrees. Check the temperature after an hour to avoid overcooking.  Moist and just done meat is what we’re aiming for here.  For those using a convection oven, the cooking time will be significantly less. 
• Remove chicken from oven and let cool before enjoying.