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Roast Chicken

January 21, 2008 | By More



  • 3 to 4 pound roasting chicken
  • 1 tablespoon of sea salt
  • 1 teaspoon of fresh ground black pepper
  • 1 lemon (cut in 8 wedges)
  • 2 whole cloves of garlic
  • 1 large sprig of fresh thyme or fresh rosemary


  1. Wash and rinse the chicken both inside and out. Dry the chicken and remove as much moisture as possible. Trim off the excess fat, so the pan drippings are clearer.
  2. Sprinkle about 1 tablespoon of sea salt or kosher salt and 1 teaspoon of freshly ground Black Pepper all over the chicken inside and out. Place the chicken on a rack in the roasting pan, and let it sit uncovered in the refrigerator for up to 24 hours.
  3. Preheat the oven for 45 minutes to 425 F.
  4. Stuff the cavity with a lemon cut in 8 pieces, a couple of whole cloves of garlic and a large sprig of fresh thyme or fresh rosemary.
  5. Roast the chicken breast side down for 25 minutes, turn the whole chicken over to breast side up and roast for 20 minutes more. Check the temperature in the thickest part of the thigh, it should be 165 – 170 F.
  6. Place the chicken onto a plate and cover lightly with aluminum foil. Let it rest for about 10 minutes.

Tip: For a nice pan sauce, drain off the fat, add 1/4 cup of white wine to the drippings, heat and whisk together until the wine evaporates off. Turn off the heat, add 1/2 teaspoon butter, carve and enjoy!

I served this chicken with French green beans, sweet potato oven fries and oven roasted beets in a dill vinaigrette.

Category: Food

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