Wednesday, October 21, 2009

Whole Roasted Chicken

I was trying to think of something easy to make that would last a few days.  I saw another blog that had a whole roasted chicken on it.  I figured it cant be that hard!  So I bought the chicken, brought it home, began to wash it out, I was not prepared for all of the um, interesting "goodies" that were stuffed in the cavity.  I dont understand why they dont sell pre cleaned chickens!

  • 1 3-5 lb chicken
  • 1 head garlic
  • 1 lemon, sliced in half
  • sea salt
  • black pepper
  • 1 tsp butter, cut into small chunks
  • 3 sprigs fresh thyme

Preheat your oven to 425. Remove chicken from package and remove and throw away giblets from the inside cavity. Wash chicken with cool water inside and out and pat dry. Stuff the sliced lemon, the garlic head, thyme and half the butter chunks into the cavity of the chicken. Stuff the remainder of the butter underneath the chicken skin on the outside of the bird and sprinkle the whole thing liberally with sea salt and pepper.
Place chicken in a roasting pan or casserole dish and bake for about 90 minutes, or until juices run clear when sliced into. When done, remove chicken from the oven and cover loosely with tin foil, forming a tent around the dish. Let sit for 10-15 minutes before serving. Before serving, remove lemon from the inside of the cavity. The garlic will have roasted itself and can just be squeezed out from the peel.


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