Quick Post: Is there anything more comforting than roasted chicken? The smell and flavor were amazing! I am really happy with how this turned out and I will make this again and again. After pulling the chicken of the bones, I placed the carcass in the freezer for more chicken stock later on – it’s liquid gold and worth making! Thanks for reading, enjoy!
Rosemary and Thyme Roast Chicken –
- 1 – 4 pound chicken, rinsed and patted dry
- 3 sprigs of rosemary
- 6 sprigs of thyme
- 1 garlic bulb, cut in half
- half a small onion cut into four pieces
- half a lemon, rolled and pierced with a knife
- kosher salt and fresh cracked pepper
- grapeseed oil
- kitchen string for trussing
- digital probe thermometer – it’s been a worthy investment and I highly recommend one
1. Preheat your oven to 425 degrees. Line a baking sheet with foil and cut a piece of kitchen string (*it’s better a little long than too short).
2. Salt the cavity of the chicken and stuff with the onion, lemon, garlic and herbs – don’t be afraid to really pack these in there. Truss the chicken tightly. Drizzle grapeseed oil over the chicken and generously season the skin with kosher salt and pepper. Place a probe thermometer in the breast of the chicken, being careful not to hit bone.
3. Roast until the thermometer reads 160 degrees – mine took about 55 minutes on my convection roast setting. Take out of the oven and leave the probe in for at least ten minutes (*if you take it out sooner, the juices will flow from the hole the probe made*)