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Economy Bites 1: Roasted Chicken

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Ingredients
  Olive oil 2 Tablespoon
  Dijon style mustard 2 Tablespoon
  Garlic 10 Clove (50 gm), smashed (1 Head)
  Fresh thyme sprig/Dried thyme 2 Tablespoon, pulled from sprig and chopped
  Rosemary 2 Tablespoon, pulled from sprig and chopped (Fresh Or Dried)
  Lemon 1 , halved
  Whole roasting chicken 4 Pound, rinsed under cold water and dried
  Yellow onions 2 , chopped
  Carrots 2
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 375º

- Chop up carrots, onions, and smash open garlic. Drizzle all w/ olive oil, salt & pepper, toss to coat. Pile them in the middle of a roasting tray.

-In a bowl, combine olive oil, mustard, thyme, rosemary, salt & pepper (at your discretion w/ the S & P). Squeeze the juice from one lemon into the herb mixture and reserve the squeezed lemon halves.

-Rinse the chicken and dry completely w/ papertowel.

-Place chicken on a cutting board. Pour the herb mixture over the chicken, put some under the skin, and inside its cavity. Coat thoroughly. Put the 2 reserved lemon halves, some herb sprigs (2 or 3 or each herb) and a carrot, onion garlic or two inside the chicken's cavity.

-Put the chicken on the roasting pan on top of veggies, breast side up. Roast 2 1/2 hours (about half hour per lb. of chicken – maybe a little less depending on the hotness of your oven). It’s done when you tip the pan and the juices from the chicken run clear. Remove from oven, cover loosely w/ foil, and let rest 20 minutes before you cut it up.

Enjoy!

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty, Juicy
Method: 
Roasted
Dish: 
Sandwich
Ingredient: 
Chicken
Interest: 
Everyday

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