There is nothing more classic than roasted chicken. I used to be scared of roasting whole chickens but I like to think I have now become a master. Plus, it’s beyond easy and makes a nice big meal.
You can stuff your bird with almost anything but I prefer lemon, fresh rosemary, fresh sage and lots of salt and pepper. Sometimes I add fresh thyme for good measure as well.
The best part about roasting a whole chicken is the skin. So get that stuff nice and crispy! Then devour it all. Don’t be a pansy and throw it out. As my grandfather would say “eat the skin…it will put hair on your chest.”
How can you argue with logic like that?
Classic Roast Chicken
Yield: 5 pound roast chicken
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
5 pound whole chicken
3 lemons - halved and quartered
1/2 cup dry white wine
Source: Nutmeg Nanny
Preheat oven to 450 degrees
Remove giblets from chicken and rinse chicken cavity with cold water. Pat chicken dry and add to Dutch oven.
Liberally sprinkle the inside of the chicken cavity with kosher salt and pepper. Stuff with the majority of the lemon and fresh herbs.
Sprinkle the outside of the bird liberally with kosher salt and pepper and add remaining lemon and herbs around the chicken. Pour white wine into the bottom of the pan and add to oven.
Cook for 25 minutes at 450 degrees and lower temperature to 375 degrees. Cook for approximately an hour until a meat thermometer register 165 degrees when tested into the middle of the thigh meat.
Now the most important step. Let the chicken rest for 15 minutes before you carve. Then enjoy!