I’d been dancing around the idea of cooking a whole roast chicken for some time now, never feeling confident enough and always talking myself out of it at the last minute. I shouldn’t have psyched myself out because this was not difficult at all.
I’ve since tested two similar recipes, Jamie Oliver’s and Martha Stewart’s. Honestly they are very similar, but overall I like the Jamie Oliver method because his approach is straight forward, simple, and very laid back. He doesn’t go out of his way to complicate what can ultimately be a very quick and easy chicken dinner.
Whole Roast Chicken
1 whole chicken
Generous handful of fresh herbs ( Rosemary, sage, thyme, parsley – whatever you have on hand)
4 garlic cloves
Onions, carrots, root vegetables
Rinse and pat dry your chicken with paper towels (make sure you rinse out the cavity too!). Jamie says to leave the bird at room temperature for 30 minutes before roasting. Preheat oven to 475. Peirce your lemon all over with a sharp knife. I don’t have a roasting pan with tray, so I used regular oven-to-table baking pan, elevating and resting the chicken on quartered onions. Stuff the cavity of your chicken with garlic cloves, fresh herbs, and the lemon. Place chicken in pan and drizzle with olive oil (or use room temperature butter ), and season liberally with a salt and pepper. Place roasting pan in oven and turn down the temperature to 400. Roast for 1 hour 20 minutes, basting half way through. At the half way point I also added some quartered potatoes and carrots