If I remember my school history lessons correctly, it was President Franklin Roosevelt who’s campaign slogan was “A chicken in every pot”. I certainly agree with that philosophy! You can easily feed three or four with one roasted chicken that costs right around $5 so it’s also gentle on the budget!
Cooking a whole chicken is one of the easiest things you can make. Add a pan of rosemary roasted potatoes and you’ll have your family clamoring to get to the dinner table; I promise! When my kids were still at home (I’m a brand new empty nester; that’s a hint to feel sorry for me) I’d make two or even three chickens if I found them on sale. That way I’d have the protein for another meal or two ready to go!
OK let’s get started.
1 whole roasting chicken about 4-5 pounds
1 Bunch each of fresh thyme, oregano, rosemary and parsley if you have it. I just grab a handful of each from my fresh herb pots; the measurement doesn’t have to be exact.
2 cloves garlic
¼ cup olive oil
Salt and pepper
1 cup veggie or chicken stock
½ cup white wine
Pre heat oven to 450
While oven is heating
Rough chop half of the herb mixed together.
Separate the chicken skin by sliding your hand between the skin and the breast, all the way down onto the thigh and leg.
Cut the lemon into four pieces and stuff along with the garlic into the cavity.
Slide the chopped herbs between the skin and meat then place the rest of the whole herbs into the cavity with the lemon and garlic.
Rub the bird with the olive oil and generously sprinkle with salt and pepper.
Bake for about 50-60 minutes until juices run clear or meat thermometer reads 165.
Remove from oven to a serving platter and let sit for 15 minutes!! That’s important! If you don’t let the juices settle you’ll have dry chicken!
Pour off the chicken fat and put pan on stove top on high heat.
Deglaze the pan with ½ white wine and 1 cup chicken or veggie stock.
Reduce by half.
Serve stock on the side.