This is one of the most convenient and versatile proteins to have on hand, one of the easiest things to cook, and, yet, I have just recently begun making roasted chicken. Shame on me! It took me a while to try because I was intimidated and there was still some remnant of my past, college-aged, disgust with handling raw chicken. I think this is common, or I’ve at least known a few people who say the same thing.
In any event, this once feared task has become a regular in my kitchen and I want to share. My recipe is definitely basic, but it’s fast and easy to prepare, and, most importantly: it’s delicious!
Prep Time: 10-15 min
Cook Time: 45 min – 1 hr
- 1 whole chicken
- 4-6 cloves garlic, sliced lengthwise
- sea salt
- dried parsley
- 1 lemon, optional
- Preheat oven to 400 degrees F.
- Unwrap the chicken, remove the giblets and place chicken into roasting pan, breast side up. (If you cook with offal/organ meats, save the giblets!)
- Place your fingers under the skin on the breast side to separate it from the breast. Slide the garlic slices under the skin, and arrange in regular intervals.
- Generously salt and pepper the entire chicken.
- Sprinkle dried parsley over the breast side.
- If using lemon: slice in half and place into the cavity – or – thin slices arranged on top of the breast – or – wedges or slices places around the chicken in the roasting pan.
- Tie the legs together with twine or flavorless dental floss.
- Roast uncovered for 45 – 60 min or until the chicken is browned and crispy on top.
Note regarding the photo: I left out the veggies in this recipe because I was disappointed in how soft they came out; they were way too overcooked. This is the only photo I currently have of my roasted chicken, and may update when I get better ones!