I’ve been saying this for years. There is nothing that is easier, more impressive, and satisfying than roasting your own chicken. For some reason the concept frightens most people but at its simplest, all you need is the bird, some butter (or olive oil for a healthier option) and a baster. Everything else is optional and will only enhance the flavours of your meal. Again, this recipe is inspired by the ever-hilarious and talented Chrissy Teigen from her ‘Cravings’ cookbook. I made a few modifications based on my taste preferences and the fact that I am one human, which is why roast chicken is great- it’s flexible. You can experiment with different root vegetables, herbs, and flavours so long as you stick to the core elements of the recipe.
If you’re still not convinced, consider that this is the ultimate meal that keeps on giving. It provided me with an incredible roast chicken and veggie dinner for day one but I also managed to make chicken sandwiches for day 2; use the fat renderings to make a chicken gravy for mashed potatoes on day 3; and used the remaining meat and bones to make a chicken noodle soup on day 4. Is your mouth watering yet?
Side Note #2: John Legend liked this post on Instagram as well. Do you think he would swap a serenade for a meal?
PREP TIME: 15 mins COOK TIME: 1 h 45 mins
- 1 2-3 lb roasting chicken
- 1/2 stick of unsalted butter (at room temperature)
- 13 medium cloves of garlic (5 minced, 8 whole)
- 1.5 tbsp chopped assorted herbs and some full sprigs (rosemary, thyme, oregano)
- 1/2 lemon
- lemon zest of the 1/2 lemon
- 3-4 cups assorted root vegetables (carrot, parsnip, potatoes)
- 1 onion (chopped into large wedges)
- salt and pepper to taste
- Preheat the oven to 350 F.
- Pat the chicken with a paper towel until dry. Sprinkle the inside and outside with salt and pepper.
- Combine the butter, minced garlic, chopped herbs, lemon zest and a small amount of salt and pepper in a small bowl. Mix until well incorporated.
- Slip your fingers between the meat and the skin and loosen without tearing the skin.
- Distribute about half of the butter mixture underneath the skin. Rub the remaining half on the chicken’s exterior (don’t forget the chicken’s underside).
- Stuff the cavity of the chicken with the half zested lemon, 4 garlic cloves and full herb sprigs.
- Arrange your root vegetables and onions on the bottom of your baking dish. Season with salt and pepper. Place the chicken on top of the vegetables, legs sticking up. Add more whole herb sprigs to the chicken.
- Roast the chicken in the oven until the skin is crispy and golden brown (around 1h 30m – 1h 45m). Make sure to baste the chicken with the juices collected at the bottom of the pan every 15 minutes.
- Let cool for 15 minutes. Remove the lemon, sprigs, and garlic from the chicken’s cavity.