Last year, one of my bigger goals for 2018 was to learn how to properly roast a whole chicken. A roast chicken is one of those things that sounds simple enough, but when you do make it you’ll realize it’s hard to achieve the criteria that makes a roasted bird perfect – crispy skin, thighs that are cooked through, juicy breasts, and of course, full on flavor. I hate bland roast chicken (I hate bland food full stop).
I wanted to have roast chicken in my amateur cooking repertoire, and after a few trials, recipes and errors, I think I nailed it, guys. This one is slathered in herbs and lemony, juicy with crispy skin. You can use the leftovers in your aglio olio pasta, make a chicken sandwich, boil the bones to make stock, or top your salad. But to be honest, it’s hard to have leftovers for this one.
This recipe makes one whole bird.
What You Need
1 whole medium-sized chicken, cleaned
1 whole lemon
1 bunch fresh herbs – a mix of rosemary, thyme, dill, basil, whatever
2 tbsp unsalted butter
3 tbsp extra virgin olive oil
3 large onions
1 clove garlic
Some rope to tie the chicken
What You Do