Roast Chicken
Servings: 1 whole chicken
Ingredients
- 1 whole chicken
- 1 garlic bulb, cut in half
- 1 lemon
- 2 sprigs of thyme
- 3 sprigs of rosemary
- salt
- pepper
Instructions
- The morning before you plan on cooking the chicken, take it out of its packaging, and remove all the extra bits (giblets) inside the cavity. Place the chicken on the pan you will be cooking it in. Salt and pepper the entire chicken, outside and inside. Put the chicken in the refrigerator, uncovered, for at least 6 hours.
- Take the chicken out of the refrigerator. Use a paper towel to clean up any liquid/ blood that might have ended up on the pan while it rested.
- Put about half of the herbs into the cavity of the chicken. Preheat an oven to 375°F.
- Take the lemon and poke it several times with a fork and cut to the end off. Add both halves of the garlic bulb and lemon into the cavity. If there is still a bit of room add additional herbs to the cavity.
- Bake, breast side up, for 1 ½ – 2 hours (internal temperature should read at 180°F). Remove from the oven and cover with aluminum foil. Let it rest for 10 minutes.