Roasted Whole Chicken

Roasted Whole Chicken

It is Sunday and all I can think of are the myriad of family meals taken over the years with family gathered. Most of my life was had dining on spaghetti during the mid-afternoon after church and the rest over big roasts, baked hams and stews; all the kind of meals that fed a large group easily.

My girls are sitting on a beach in Greece now and we are doing house chores in Pennsylvania  (at least it is bright and sunny for the weeding!) and I thought to make a warm and comfort seeking meal that will bring thoughts of a full table of family and friends and evoke good memories.

1 six- seven pound chicken

1 fennel bulb

1 medium onion

4 stalks of celery

2 large garlic cloves

1 bay leaf

1 lemon sliced in eights

1 lemon juiced

1 teaspoon oregano

2 tablespoons olive oil

Salt and pepper

Rinse well the chicken and make sure to remove any packaged “inners” (neck, liver gizzard) that may be in the cavity.

Cut the vegetables in chunks.  In a large roasting pan place all vegetables and quartered garlic cloves and bay leaf at the bottom and half of the sliced lemons. 

Place fore fingers between the breast of the chicken and the skin and release skin making a pocket to place the ½ of the lemon slices.  Sprinkle salt in the cavity.

Place the chicken on top of the vegetables, tucking wings under bird.  (Squeeze the juice of one lemon all over and rub with 2 tablespoon of olive oil all over chicken. Sprinkle with the oregano and generously salt and pepper.

Tent with foil and bake at 425 degrees for 1 3/4-- 2  hours.  (check by piercing a knife between the joint in the leg and make sure juices run clean with no blood color)  Remove foil and place back in the oven and turn the heat up to 500 degrees and bake for 15-20  minutes more until browned and the  skin a bit crispy. Don’t dry out the chicken!

Let rest 15 minutes for juices to settle inside and then carve.

Final roasted chiken with Lemon peeping through the skin.

 TIPS:

·        I am out of FRESH rosemary (My garden has not produced herbs yet) but instead of the bay leaf I would have used rosemary for sure!

·        I love oregano on chicken but Thyme is also very popular.

·        I ran out of carrots and would have placed some under the bird as well.

·        You can stuff the cavity with the vegetables instead of placing them on the bottom of the chicken.

·        Sometimes I place ¼ cup of salt in 2 quarts of water, submerge the bird and place in the refrigerator overnight to “brine” the bird. But really who has the time?

·         Server\ the vegetable at the bottom of the pan. They are sweet and juicey.