Roasted Chicken
Not only will you have wonderful meal you’ll be rewarded with the exceptional aroma of roasted chicken. With the exception of fresh baked bread, there are few culinary endeavors that can top the aroma of a roasting chicken. Roasted chicken is one of my favorite comfort foods, and it lends it self to a host of leftover possibilities.
1 whole roasting chicken
1 whole lemon, cut into eights
1/2 teaspoon coarse sea salt
1 clove garlic
1 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
1/4 teaspoon black pepper
2 tablespoons olive oil
Bring the chicken to room temperature (this will reduce the cooking time and ensure even cooking). Pre-heat your oven to 400º. Pat the chicken dry with paper towels, clean out the cavity and stuff the chicken with lemon. Combine the garlic, herbs, salt and pepper in a mortar and crush with the pestle, mix in the olive oil. Gently loosen the skin of the chicken by inserting your finger between the skin and the meat. Spoon the seasoning oil one teaspoon at a time between the skin and the meat, working it into the legs and thighs by massaging the outside of the skin. Massage any unused oil over the outer skin. (Don’t forget to wash your hands.) Place the chicken on a rack in a roasting pan and roast for 1 to 1 1/2 hours or until the your instant read thermometer inserted in the thickest part of the breast reads 165º. Cooking times may vary depending on the size of your bird and the true temperature of your oven.
