Spring Roast Chicken
Ingredients:
Organic whole chicken, small to medium size (about 5-6 lbs)
Lemon, 1 sliced (Meyer if you can!)
Yellow onion, 1 halved and quartered
Baby artichokes, 4 sliced in half, stems and leaves removed (optional)
Garlic, 1 whole, skin on sliced in half horizontally
Garlic cloves, 2+ individual, skin on
Thyme, 1 bunch
Rosemary, 1 bunch
Olive oil
Salt
Pepper
Method:
Pre heat oven to 425 and make sure your rack is placed 6 inches from the top so there is enough room for the chicken.
Remove chicken giblets and pat your chicken completely dry with paper towels. Let it sit out so that it comes to room temp. You can also leave it in the fridge uncovered over night, or dry in the sun for 30 mins. When it’s super dry it will help the skin brown.
Massage olive oil all over the chicken, bottom and top and place in the baking dish. Make sure to get into all the little crevices!
Once chicken is coated in oil, generously salt + pepper the entire chicken, and add herbs on top. You can chop them or leave them whole. Reserve a handful of thyme and place inside chicken along with 1/2 lemon - skin side sticking out (will help make the meat moist), and 2 garlic cloves.
Place onion, artichoke, lemon slices, garlic head, and herbs around the chicken but not underneath. Drizzle with olive oil so everything is coated and season with salt and pepper.
Place the chicken in the oven and cook for 1 hour.
After and hour of cooking, remove the baking dish and baste the chicken with all the pan juices. Cover entirely with juices.
Put the chicken back in the oven for another 30 minutes.
Remove from oven. Chicken is cooked through once juices are running clear when you cut between the leg and thigh. Cover with aluminum foil and let rest for 15-30 minutes
Carve and enjoy!
Tip: serve with market greens and roasted carrots
You can alternate with seasonal veggies, these ones are perfect for Spring.
All dressed up and ready to go into the oven!
Pan drippings you can save to make a sauce to serve with the chicken.