Roasting a chicken does not take a long time and the meat can last you for quite a few days. Not only that, but you can make stock from the bones and leftovers. You can really get a lot from your money if you roast your own. You can also be creative and try different recipes- change up your spices, massage with butter or oil. You can do almost everything.
Plus- who the heck doesn’t love crispy chicken skin?
Simple Roast Chicken
- 1 whole chicken
- 1 tablespoon fresh rosemary, chopped, plus 1 sprig fresh
- 1 tablespoon fresh thyme, chopped, plus 1 spring fresh
- 1/2 lemon
- 1/2 an apple, sliced into half-moons
- Preheat your oven to 450 degrees F.
- Remove neck and giblets from the inside of the chicken and set aside for your stock later on. Pat the chicken dry. Massage your chopped herbs over whole chicken, then set into your baking dish or roasting pan, breast side up. Place the fresh herb sprigs, lemon and half the sliced apple inside, then stick the extra apple slices on the outside of the bird.
- Roast the chicken for 20 minutes- this will make the skin crispy. Then, turn the temperature down to 325 degrees F and cook for an additional 20 minutes per pound (i.e. 6 pounds= 2 hours). If your bird has a little timer pop-up, then look for that to pop up and you’ll know it’s done.
- Take the chicken out of the oven and let rest for at least 10 minutes. Slice and serve. Enjoy!