Hello and Happy Tuesday!
So, two exciting things happened on Sunday:
- We got our Christmas tree.
- I made a roasted chicken by myself for the very first time, following Just a Taste’s recipe.
Growing up, my parents always made a warm, comforting meal on Sunday evenings. You know, the kind of meal that permeates the house and inevitably stirs up feelings of coziness and peacefulness. One of those dinners was a roasted chicken and I wanted to recreate that homey vibe this weekend. I mean, what day would be better for doing that than the day you get your Christmas tree? Tree decorating and the smell of a glorious bird roasting away in the oven? YES, PLEASE!
Anyways, this recipe is super easy and whole chickens are surprisingly cheap, especially for the amount of meat you get on them. I also got an unexpected humbling experience from roasting the chicken. Something about physically feeling the full bird in my hands really made me appreciate where my food comes from. I may or may not have thanked the bird for its life multiple times…
Time: 1 hour, 25 minutes (15 minutes prep, 1 hour and 10 minutes cook time)
- 1 (6 or 7 pound) whole chicken
- 4 tablespoons melted unsalted butter
- 2 heaping tablespoons minced garlic
- 1 lemon, halved
- One small package fresh rosemary (1/4 oz.)
- Salt and pepper, to taste
- Cast iron skillet (or any oven-safe pan if you don’t have a cast iron)
- Butcher’s twine
- Preheat oven to 450 degrees.
- Remove the giblets from chicken. Trim excess fat from around the chicken cavity then rinse and thoroughly dry the chicken. (REALLY dry that sucker… dry skin = crispy skin!)
- Place the chicken in cast iron skillet (or other oven-safe pan).
- Melt butter with garlic in a small saucepan over medium-low heat.
- Brush the melted garlic butter all over the chicken. Season entire chicken with salt and pepper. Place the two lemon halves and rosemary inside the cavity.
- Tie the legs together with butcher’s twine.
- Roast the chicken for about 1 hour and 10 minutes (depending on the size of the bird). Baste bird every 15 minutes by tilting the pan and using a basting brush. Roast until the internal temperature reaches 165 degrees (you can also check the handy-dandy plastic thermometer that comes with the bird, but I wouldn’t solely rely on that. Mine didn’t pop the whole way and if I kept waiting for it to, my chicken would have been overcooked).
- Remove chicken from oven and let it rest for 10 minutes before carving and serving.
- Enjoy your home-cooked comfort food!
Note: I paired the chicken with these garlic mashed red potatoes.