Truly one of my favorite simple meals is a great roast chicken. So easy, flavorful, and everyone thinks you slaved for hours. I believe if you asked every Chef what their favorite home-cooked meal is, a roast chicken would be the hands-down winner. The leftovers are amazing for chicken salad or soup, and the bones great for stock.
Roast chicken has made many Sunday dinner appearances in my bungalow and will continue to. Just add peeled potatoes and root vegetables for a true comfort meal. And, the drippings make a wonderful sauce by crafting a roux and adding chicken stock.
- 1 (4-5 lb.) roasting chicken, rinsed and patted dry
- 2 1/2 teaspoons kosher salt
- 1 large yellow onion, cut in half
- 1/2 large lemon
- 1 large sprig of Rosemary
- 1 Preheat the oven to 475 degrees. Season the chicken with the salt inside and out.
- 2 5 degrees. Season the chicken with the salt inside and out. Place 1/2 of the onion, ½ of the lemon half and the rosemary in the chicken's cavity (Bum) Tie the legs together with kitchen twine. Refrigerate uncovered overnight.
- 3 Let the chicken come to room temperature before you place it in the oven. Place the chicken and remaining onion half into a shallow roasting pan or cast iron skillet.
- 4 (I use a le Creuset Roasting Pan or a Lodge Cast Iron Skillet.) Roast for 45 minutes to an hour.
- 5 The chicken is done when an instant-read thermometer inserted into the thickest part of an inner thigh resisters 165 degrees. Remove from the oven, tent loosely with foil and let rest for 15 minutes. Carve and serve.