Roast Chicken

There are many ways to achieve a juicy, flavorful chicken, and you can find many simple recipes online. Chickens can be roasted in a roaster pan, a large cast iron skillet, or a large glass baking dish. Our go-to method involves:

• 3 Tbs butter, softened
• 3 Tbs olive or avocado oil
• 1-2 celery stalks, cut into thirds
• 1/2 white onion, cut into wedges
• 1 large carrot, chunked
• 1/2 lemon, sliced
• 3/4 cup water, chicken broth, and/or white wine
• 1 tsp each: salt, pepper, rosemary, thyme, oregano, garlic powder, onion powder

*Other seasoning options include basil, chicken bouillon powder, whole garlic cloves instead of powder, etc. Season to your liking! Alternative aromatics include green apples (quartered), shallots (halved), etc.

*Measurements are approximate. The size of your bird will dictate how much of each ingredient to use. Don’t be afraid of over-seasoning. It’s really hard to mess up a roast chicken!

Pat the bird dry before seasoning. (Dry skin = crispy skin!) Add spices and oil to softened butter. Insert celery slices, onion slices, carrot chunks, and lemon into the bird’s body cavity. (Any that will not fit can go in the pan around the bird.)

Separate the chicken skin from the underlying breast muscles. Insert seasoned butter mixture under the skin and ensure that it’s spread evenly. Brush any remaining mixture over the exterior of the bird. Pour water/broth/wine into the base of the cooking dish. You can spoon this liquid over the exterior of the bird a time or two during cook time to insure that the meat stays moisturized.

Bake uncovered at 350*F for about 20 min/lb, until meat is no longer pink at the bone and juices run clear. A meat thermometer inserted into the thickest part of the thigh should reach 165*F. Rest for a minimum of 15 minutes before serving.