Roasting a chicken is one of the easiest things you can do for dinner.
by Lindsay Evans
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So, you're looking for a quick, easy and healthy weeknight dinner—that's not going to break the bank—but you're so over your go-to salmon, chicken breasts and pork cutlets. What's a gal to do? We bet you didn't know that roasting a chicken is not only an inexpensive way to feed your whole family (with possible leftovers), but that it's actually a cinch to make too. Don't be fooled into thinking that just because it's a whole bird, it's difficult or time-consuming to make. Fact is, if you follow our steps, roasting a whole chicken should take you a mere 15 minutes (tops) to prep and just over an hour (give or take) to cook.
Take our recipe for a perfect lemon and herb roasted chicken. Simply rinse your chicken under cool running water, pat (very) dry and stuff the cavity with sea salt and pepper, fresh herbs, shallot, lemon and orange and smear the top with butter. Season generously with flaked sea salt and freshly cracked black pepper and place in a roasting pan lined with parchment (because we're all about the easy clean up). Then all you've got to do it pop it in the oven to roast for about an hour (timing will depend on the size of your bird) and make sure to let it rest for at least 10 minutes to redistribute the juices, before you carve it up. Perfectly roasted chicken, each and every time.
1 whole chicken (about 4-5 lbs)
1 lemon, sliced in half
1 small orange, sliced in half or wedges
1 shallot, peeled and sliced in half
a few sprigs each of fresh rosemary, thyme and sage
4 tbsp (60 mL) unsalted butter, at room temp
Generous pinches of sea salt and cracked black pepper
Pre-heat oven to 425 F. Rinse chicken with water (inside cavity and out). Pat dry with paper towels making sure it is very dry both inside and out. Season inside of cavity with generous amounts of sea salt and freshly cracked black pepper. Place lemon, orange wedges, half shallot and herbs in cavity and truss legs to secure. Smear butter all over outside skin of chicken. Generously season skin with sea salt and pepper.
Transfer the chicken to the prepared roasting rack. Roast until the skin is golden brown, 35 to 40 minutes. Reduce the heat to 375°F and continue roasting until the chicken is cooked through (the juice between the leg and thigh runs clear, and a meat thermometer reads 165°F). Remove from oven and allow to sit to rest for at least 10 minutes. Carve and serve alongside carrot slaw and make-ahead potato salad.