Whole Roasted Chicken

Let’s roast a chicken, shall we? It’s easier than you might think. And one chicken fed me for several meals (and then several more because I made soup!)

Alright, you need your chicken. Thawed.

Step 1: Preheat your oven. Take your chicken friend out of it’s packaging, rinse it off (remove all gross stuff from the insides), and pat it dry.

Step 2: Put it in a roasting pan or a casserole dish, breast side down. Squeeze the juice of two lemons and one orange onto your chicken. Feel free to zest some of the citrus peel onto the chicken, and then stuff the rinds into the cavity.

Step 3: Season! Salt, pepper, thyme, rosemary, sage, garlic, oregano, etc. Do whatever you like.

Step 4: Roast for 20 minutes for each 1 lb of chicken you have. Once it’s 180 degrees on the inside, it’s done!

And there you have it! Serve your bird with rice or potatoes, and a hearty side of veggies. This is home cookin’ at it’s finest!

3 thoughts on “Whole Roasted Chicken

  1. Pingback: White Chicken Chili « Balance and Blueberries

  2. Pingback: Saturday Small Talk « Balance and Blueberries

  3. Pingback: Dutch Oven Chicken « Balance and Blueberries

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