EASY WHOLE ROASTED CHICKEN

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 INGREDIENTS

  • 5 lb. whole chicken, giblets removed (see notes for 6 lb. size)
  • 2 tablespoons extra-virgin olive oil (or sub melted butter)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon garlic powder
  • 1 lemon, halved
  • 1 small bunch fresh thyme (or parsley)
  • 1 onion, cut in large chunks
  • 2-3 carrots, cut in large chunks
  • 2-3 stalks of celery, cut in large chunks
  • ¼ to ½ cup water or chicken broth

INSTRUCTIONS

  1. Preheat the oven to 425.
  2. Pat the chicken dry all over and in the cavity with paper towels. Use your fingers to separate the skin of the chicken on the breast side from the meat. Rub the entire chicken with the olive oil or melted butter, including underneath the skin on the breasts side.
  3. Combine the salt, pepper, Italian seasoning and garlic powder in a small bowl. Sprinkle the seasoning mix generously over the chicken, in the cavity and underneath the skin on the breasts side.
  4. Place the halved lemon and fresh herbs in the cavity of the chicken.
  5. Place the cut onion, carrots and celery in the bottom of a 9x2x13 inch baking dish or a rack with an insert. Add the chicken broth or water, enough for a thin layer. (This helps to prevent the veggies from burning.)
  6. Place the chicken on top of the vegetables (or in the rack insert), breast side up. Use a piece of kitchen string or twine to tie the drumsticks together. Tuck the wings of the chicken underneath the chicken.
  7. Roast at 425 for 1 hour and 15 minutes, until the chicken reaches an internal temperature of 160. Baste with the pan juices one to two times in the last half-hour of cooking.
  8. Remove the roasted chicken from the oven and baste again with the pan juices. Let the chicken rest for 10-15 minutes before carving. (You can tent it with aluminum foil so it retains its heat.)
  9. Carve the chicken and serve warm with vegetables and extra pan juices.


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