Note: If you have a large roasting pan, feel free to double this recipe – just adjust the cooking time by about 1.5. Roast chicken is extremely versatile – you can break it up and serve the pieces on the bone, or you can de-bone and use the chicken for a multitude of recipes calling for pre-cooked or shredded chicken. Also, keep the pan-drippings – they make great gravy or a basis for chicken stock. Just cool in the fridge and remove the fat once it solidifies/rises to the top.
Ingredients:
1 whole chicken (3.5 to 5 lb)
1 Tb unsalted butter
1 Tb coconut, MCT, or avocado oil
4 cloves garlic, minced
1/2 tsp rosemary*
1 tsp EACH* salt, black pepper, oregano, and sage
2 tsp EACH* paprika, minced thyme, and basil
*SPICES NOTE: Feel free to adjust spice mixture based on what you like or don’t like – there is no ‘correct’ spice mixture
3-4 sprigs of thyme and/or rosemary (if using both, use 2 each)
1 lemon, cut into quarters
1 small onion, rough chopped (quarters or eighths)
Directions:
1. In a small bowl, mix butter, oil, garlic, and spices (excluding sprigs).
2. Preheat oven to 350 degrees.
3. Prep chicken by removing giblets and/or neck (look inside the chicken to see if there are loose pieces or a bag – if so, pull these out and discard).
4. Starting at neck (opposite end of drumsticks), use fingers to gently loosen skin from the chicken breasts and drumsticks. Easiest method is to gently insert fingers and push between skin and meat. Try not to tear skin as it is what keeps the breast from drying out!
5. Rub butter-spice mixture all over the meat of the chicken – both inside and outside of the skin.
6. Place chicken (breast side up) on a roasting rack in a roasting pan. (If desired, you can tie the drumsticks together to make for a nice presentation, but this isn’t necessary). Insert sprigs of thyme and/or rosemary, lemon, and onion into the cavity of chicken.
7. Bake uncovered for 45 minutes at 350 degrees.
8. Increase temperature to 450 degrees and cook for an additional 10-15 minutes. Note: This step sometimes emits some smoke, so be sure to run the fan above your oven!!!
9. Insert a thermometer into the ‘meaty’ part of a chicken leg to be sure it is fully cooked (160 degrees). If not, continue cooking at 350 degrees.
10. Remove chicken from pan and let stand for at least 10 minutes before serving.
Note: If de-boning, let cool slightly then move to the refrigerator to cool completely before handling further.
