December 12, 2011

Quick, simple, and delicious, a roast chicken is truly a gift that keeps giving. One bird can feed an entire family many times over. And afterwards, the carcass will make a big batch of rich, nourishing stock. 


You’ll need:

1 whole organic chicken (4-5 pounds), set out at room temperature for about 1 hour

1-2 yellow onions, peeled and thickly sliced

1 lemon, quartered

1/2 head of garlic

2 Tbs sea salt

1/2 Tbs ground black pepper

2-3 Tbs Oil (Olive oil, coconut oil and/or butter)

Fresh herbs, like thyme and italian parsley

Roasting pan or baking dish- the onions will burn if larger than 13x16inches


Preheat the oven to 425 degrees. 

Mix salt and pepper in a small bowl, set aside.

Unwrap chicken, pat dry and liberally season the inside of the chicken with half of the salt/pepper mix.  Save the giblets for gravy or stock.

Place the garlic, herbs and half the lemon inside the cavity and tie the legs together.

Set in the pan and rub outside of chicken with the oil and remaining salt/pepper.

Season the onions with a touch of oil, salt and pepper and place around the chicken.

Roast the chicken for about 75-90 minutes. Until a thermometer reads 165 degrees and the juices run clear when you cut between a leg and a thigh. Cover and allow to rest for 10 minutes.

Serve chicken with the onions.  Use the roasting pan juices to make gravy or check out our recipe for homemade chicken stock.


Adapted from Ina Garten’s “Barefoot Contessa How Easy Is That?”. Clark/Potter/Publishers 2010.

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