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Roast Chicken

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A perfectly roast chicken is plump, juicy, with crispy, well-seasoned skin, and is the ultimate comfort food.  Yes, you can buy rotisserie chickens at the grocery store (sometimes for cheaper) that are quite good (I do sometimes, too) but nothing compares to the absolute loveliness of a home-roasted bird.  This is how you say “I love you” with food.

There really aren’t any secrets to mastering this skill, just a little practice and love.  Start with the best chicken you can afford.  Certainly organic birds are the best choice, but it is perfectly fine if that isn’t an option.

raw chickensI bought a 2-pack of chickens  (12 lbs) at Costco and look what I got!  I’m bringing these silly birds to a friend who just had her 4th baby.

Preheat the oven to 400F.
Place chicken in a roasting pan, or a glass pyrex dish.  Remove the neck and the organs that are kept in the belly of the bird.  I usually put the neck in a bag of chicken pieces I keep in the freezer to make chicken stock later.

Roast Chicken Ingredients

Gather up the ingredients for stuffing and seasoning the chicken.  These are only suggestions, be creative with what you have on hand!

Stuffing:

  • Onion wedge
  • Garlic cloves
  • Lemon slices
  • Thyme, Oregano, Parsley, Rosemary

Spice Rub:

  • Kosher salt
  • Granulated garlic
  • Paprika
  • Freshly ground black pepper

Mix the spices together and throw a few pinches inside the cavity of the chicken.  Stuff in the onion, garlic, lemon and herbs.

Drizzle a little olive oil or melted coconut oil on the outside of the chicken, and sprinkle on the spice mixture.  Cover the entire bird, then set it in the pan with the legs sticking up.  Twist the wings so the tips are pointing down.  I never truss the legs together anymore, but you can if you want.

Put the chicken in the oven at 400F, after 10 minutes, lower it to 375F.  Cook for 45-60 minutes, or until the internal temperature is 165F.  You can tell it is done when you can wiggle the legs in the socket.  Take the chicken out and let it rest about 20 minutes before carving.

Roast Chickens

Roast some root veggies to along with your dinner, carrots and potatoes go with a roast chicken perfectly!

Roast Carrots and Potatoes
Chop some carrots and potatoes, drizzle with melted coconut oil (or olive oil) and sprinkle with salt and pepper.  Veggies can be roasted in the pan with your chicken, or in a separate one.  If using a separate pan, keep them in the oven a little longer to brown up while the chicken is resting.  The coconut oil gives them a warmer, smoother flavor than the olive oil, but both are delicious!

 

Roast Chicken with Carrots and Potatoes
 
Author: 
Recipe type: Dinner
Ingredients
  • 1 whole chicken
  • ¼ of onion (wedge)
  • 2 Garlic cloves
  • 1 Lemon slice
  • 1 sprig of each: thyme, oregano, parsley, rosemary
  • 2 tsp Kosher salt
  • 1 tsp granulated garlic
  • 1 tsp paprika
  • ½ tsp freshly ground black pepper
  • 3 large carrots
  • 3 large potatoes
  • Coconut oil or olive oil
  • Salt and pepper for the vegetables
Instructions
  1. Preheat the oven to 400F
  2. Place chicken in a roasting pan and empty the organs and neck from the cavity.
  3. Combine spices, sprinkle a pinch inside the cavity.
  4. Stuff the onion, lemon, garlic and herbs inside the cavity.
  5. Drizzle oil over the body of the chicken and rub with hands to coat evenly.
  6. Sprinkle remaining spice mixture over body of the chicken.
  7. Set chicken in pan with legs sticking up and twist wings around so the tips point down.
  8. Peel carrots and slice in half length-wise, then quarter. Wash potatoes and slice into wedges. Drizzle with oil and season with salt and pepper. Place in a roasting pan.
  9. Place both pans in oven, after 10 minutes adjust the temperature to 375F.
  10. Bake for 45-60 minutes, or until chicken's internal temperature is 165F. Remove chicken from oven and let rest before slicing.
  11. Vegetables may need additional time int he oven to brown.
Roast chicken and vegetables are the perfect comfort foods.  Leftovers can simply be re-heated, or pick the meat off for a wonderful chicken tortilla soup.

I’m bringing this dish to my friend and her family as they welcome their new baby.  I can’t wait to meet the little guy!

Roast Chicken to go Roast the brussels sprouts separately for about 30 minutes in the oven along with everything else.
They should have plenty of leftovers!

Jessica
Jessica
Take a peek into my world of Eating, Gardening, Making and Mothering, authentically and with meaning. Thanks for visiting!
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