Showstopper Roast Chicken

Roasting a whole chicken has been on my kitchen bucket list for a while now. I’ve been nervous because the last thing I want to do is spend all of that time and be so excited and to have it suck. But I have my kitchen groove back these days, so I went for it…and man, was it awesome.

Who better to consult for a job like this than Martha?! Lucky for me, I have her awesome book that has lessons and recipes. So I started with her Perfect Roast Chicken recipe and made a few adjustments. The end result was nothing short of amazing.

you will need:
1 fresh whole chicken (about 4 lbs)
coarse salt and freshly ground pepper
4 cloves garlic, crushed
1 lemon, sliced
large handful fresh herbs (rosemary, thyme, parsley, sage)
4 tablespoons butter

Heat oven to 450°F. Prepare the chicken by making sure that the cavity is empty; remove the giblets and liver if they are there and discard. Rinse chicken with cold water, inside and out. Then dry very thoroughly with paper towels. The key to getting your chicken nice and brown in the oven is that it is as dry as possible during prep.

Once chicken is dry, season it inside and out with lots of salt and pepper. Stuff the cavity with slices of the lemon, the garlic cloves and the herbs. Use the butter to rub and stuff the skin (just lift up the skin stuff little bits of butter down in there) for extra crispiness during cooking. Truss the chicken. I had no idea how to do this and references a few YouTube videos and settled on this method because it boasted more crispy skin. It worked for me. If you’d rather keep it simple, you can simply tie the chicken legs together with twine. Season all over with salt and pepper.

Place the chicken in a large skillet or small roasting pan (be careful, it can be pretty slippery). Roast until the thickest part of the thigh reads 165°F on a thermometer. Roasting should take between 50 minutes to 1 hour, depending on the size of the chicken. Let the chicken rest for 10 minutes after cooking. Carve and serve.

*If you have any leftovers, the chicken stays really moist and delicious. Its a great addition to a salad for lunch.

time: 20 minutes prep + 60 minutes cooking
serves: 4
adapted from: Martha Stewart

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