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Some things are just better when they're made from scratch, not to mention that making something “with your own two hands” gives such great satisfaction. When you do this, you will know exactly what ingredients went into your meals, and because of that, it gives you wiggle room for dietary or taste preferences. From Scratch is the way to go...
Picking up a rotisserie chicken from the grocery store is convenient, but it’s truly hard to gauge how fresh they actually are. Making a whole chicken from home is far less work than it seems, and then there is the bonus of making homemade chicken broth with the carcass afterwards. A four-pound chicken can easily feed two people, but even making this solo means you get leftovers which you can turn into chicken salad for sandwiches, or chicken soup with that delicious homemade broth.
– 3 large carrots, cut in 1-inch pieces (peeled or unpeeled) – 1 large onion, cut into 1-inch pieces – 1 or 2 Yukon gold potatoes, cut into 1-inch pieces – 1 lemon – olive oil – 1 whole head garlic, sliced in half horizontally – 4 lb. whole chicken – approx. 10 sprigs of fresh rosemary, thyme, and/or sage (I like using all 3) – salt and pepper Equipment – kitchen thermometer, roasting pan, or some sort of high-sided baking dish
Start by preheating the oven to 425 degrees Fahrenheit. Note, you may have to take one of the racks out to fit the chicken in properly.
Cut your vegetables and place them in the bottom of a roasting pan, using only one half of the head of garlic (face this down). Drizzle some olive oil over the mix, add some salt and pepper, and a few of whichever fresh herbs you’d like. You can zest the lemon and add that to the mix as well, and then cut the lemon in half and add it in (cut side facing down).
Pat the chicken dry and remove the innards if they were included inside. Drizzle olive oil over the bird, season with salt and pepper and rub in with your hands to get it into all the nooks. Be sure to also do this for the inside and underside of the chicken. Place the second half of the head of garlic and lemon inside the bird, as well as the sprigs of fresh herbs, and then tie the legs together with twine.
Place the chicken on top of the vegetables and then into the oven uncovered. Cook for 50 minutes and then check with the kitchen thermometer. You want the thighs to be around 175F, and the breasts to be at around 160F – if it’s too low, continue to cook, checking again every 5 mins. If you have a bird bigger than 4 pounds, it will definitely need more time.
When it’s done cooking, take it out and let it rest to help the juices lock in. I usually cover it with tin foil, and then a tea towel for about 15 minutes. Set the oven to broil and carve off the breasts and take out the veggies. Flip the chicken over into the roasting pan and broil to get the bottom of the chicken nice and crispy. Then carve the rest of the chicken (thighs, drumsticks, etc.).
Don’t forget to save the bones and made a soup stock with the leftovers. ENJOY!
