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RECIPE 22

Roast Chicken

⏱ ~2 HRS 🍽 SERVES 5

Ingredients

  • 1 whole pasture-raised chicken (5 lbs)
  • 2 Tbsp butter, melted
  • 2 Tbsp fresh lemon juice
  • 1 bunch rosemary sprigs
  • 10 fingerling potatoes
  • 2 carrots, peeled and chopped
  • 1 garlic bulb

Directions

  1. Remove chicken from the fridge one hour before cooking. Heat the oven to 375 degrees.
  2. Using a sharp chef’s knife, slit the skin between the legs and thighs to expose the thighs to more heat and cook evenly.
  3. Place the chicken in a large stainless steel pan breast side up. Brush the chicken with lemon juice followed by the melted butter. Generously sprinkle the entire chicken with salt and pepper.
  4. Place rosemary sprigs inside the cavity but do not truss the chicken. Add the potatoes, carrots, and garlic to the pan around the chicken.
  5. Put the chicken in the oven and bake for one hour and twenty minutes. The liquid should run clear from the cavity once the chicken is completely cooked.
  6. Remove the chicken from the oven and let it rest for 10 minutes before serving.