I LOVE roasting my own chicken because then you use all of the chicken and really honor it’s life – I used to be vegetarian. Because I KNOW what I put into it & because you can make a clean pan gravy. There’s also not a ton of excess salt or other things added.
I love to make two at a time because it’s just as easy as making one and then I have leftovers throughout the week for lunchmeat, another dinner (maybe Chicken Noodle Soup) & to make bone broth.
And actually it’s SOOO easy. I think it was like a 10 minute prep and then it cooks while I work on other things around the house.
Let’s get onto this recipe….
1-2 Organic Chickens
1 lemon
Fresh herbs.. Rosemary, Thyme, Sage, Parsley — You can use all of them or whatever you have on hand
Salt & Pepper
Olive Oil
Cooking Twine
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Preheat oven to 425º
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First you’re going to have to clean your chicken. Place some paper towels down on a cutting board or roasting pan. Then, I run water over & through it. Make sure to pull out the gizzards (don’t throw them away, you can use them to make Bone Broth). Dry the chicken throughly.
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Cut the lemon into quarters.
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Place two quarters of the lemons & herbs into the cavity of the chicken.
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Now you need to truss them. This is not as hard as it sounds. Just google truss a chicken video. Follow the instructions. Easy-Peasy.
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Once it’s trussed, place on your roasting pan, pour a bit of olive oil over the chickens, rub it in & then season with salt & pepper.
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You can now place in the over OR if the chickens are a bit cold, let them sit out for 30 minutes or so to come to room temperature.
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Place in the oven and roast for about an hour and 15 minutes.
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The chickens are done when the juices run clear & the internal temperature is up to 165º
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Once done, let the chicken rest for 10 minutes & enjoy!
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By the way, if you carve the chicken you can save the bones for Bone Broth
