Whole Roast Chicken

• Preheat oven to 425F (use the middle rack)
• Place potatoes, onions, carrots in a bowl and toss with one tablespoon of rosemary leaves, the lemon zest, one tablespoon olive oil and, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Place these in a large ovenproof skillet 12-15 inches wide, or braiser, shallow baking dish or rimmed sheet pan.
• Cut the garlic in half and place one half, open side down, in the skillet with the veggies. Place one half of the lemon, open side down, in the skillet.
• Pat the chicken dry, and remove any innards. Season the insides and the backside with salt and pepper, then place the breast side up on top of the veggies. Stuff the cavity (bottom) with the other garlic half, lemon half, and 6-7 rosemary sprigs. Add a sprig in the neck cavity. Cut the skin between the legs and side so the legs splay open. Or feel free to tie the legs up. Drizzle the top of the bird, including the legs and wings, with olive oil, using your fingers to rub it evenly. Sprinkle generously with salt and pepper, getting all the nooks and crannies, wings, inner and outer legs, and thighs.
• Place on the middle rack uncovered for 50-60 minutes, rotating halfway through if needed. Use a kitchen thermometer, and cook the chicken thighs until the temp reaches 170-175 F and the breasts reach 155-160 F. The nice thing about this is it will happen roughly simultaneously. Meat should be opaque, and juices should run clear, not pink. If you are using a bigger chicken, then it will take longer. Plan around 15 mins per pound (for a room temp chicken).  Don’t rely on time alone. Remember to check the meat temperature.
• Let the chicken rest for 15 minutes. This step is perhaps the most challenging in the recipe, as the irresistible urge to dig in will surely arise. However, allowing the meat to rest is crucial for preserving its succulence and moisture.

Roasting a Bird Is Easier Than You Think

If you've ever felt intimidated by the idea of roasting a whole chicken, now is your chance to learn something exciting and valuable that you'll use time and time again.

Once you grasp the concept, you'll be free to experiment with your unique flavours using the foundational recipe. Embrace this opportunity to expand your culinary skills and confidently create delicious meals!

Notes

Using All of the Bird

Even if you consume most of the chicken, you can still transform the bones and carcass into a delectable broth. Place the entire bird in the refrigerator overnight. The following day, let it simmer in water, covered, for a couple of hours. Once cooled, delicately remove the meat from the bones, setting it aside if desired. Enhance the broth with a sprinkle of salt and pepper, and savour it in soups, stocks, or freeze it for future enjoyment. Absolutely delightful!

Original recipe by Feasting At Home