Easy Roast Chicken

November 12, 2018
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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

  1. Preheat oven to 425º

  2. 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.

  3. Cut the lemon into quarters.

  4. Place two quarters of the lemons & herbs into the cavity of the chicken.

  5. 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.

  6. 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.

  7. 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.

  8. Place in the oven and roast for about an hour and 15 minutes.

  9. The chickens are done when the juices run clear & the internal temperature is up to 165º

  10. Once done, let the chicken rest for 10 minutes & enjoy!

  11. By the way, if you carve the chicken you can save the bones for Bone Broth

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