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Anna's Favorite Simple Roast Chicken

Rinse and dry chicken, place in baking dish, breast side up. Squeeze the juice of 1/2 or a whole lemon over the chicken, and insert the juiced lemon peels into the cavity of the chicken. Liberally season with sea salt and pepper. If available, insert a sprig of thyme, sage, and/or rosemary into the chicken. Bake uncovered in a preheated 425 degree oven for 20 minutes, and then reduce the heat to 300. Cook until internal temperature  (in center of thigh) reaches 165. For a 4 1/2 pound bird, this will take about one and a half hours. Let the chicken rest for 10 minutes before carving.

For extra deliciousness, put a whole head of garlic with the bottom sliced off in the baking dish. This roasted garlic can then be squeezed out of the skin and smashed onto the chicken and any other vegetable side dishes.

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