AC’s Roast Chicken (stolen from Glamour magazine & Ina Garten)
• 1 whole chicken (approximately 4-‐5 pounds)
• 2 lemons-‐ juice one and prick the other one all over with a fork
• 1 tablespoon kosher or coarse sea salt
• 1 teaspoon freshly ground pepper
• 2 tbsp olive oil
• Herbs: 4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs (you can also buy the fresh
poultry herb blend at the store)
Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
Pat the chicken dry with paper towels. Place the chicken breast-‐side down in a medium roasting pan (9×13 works fine) and pour the lemon juice all over the chicken, both inside and out. Then pour the olive oil all over, inside and out. Season the chicken all over with salt and pepper inside and out.
Put the lemon you pricked inside the chicken’s cavity.
Put the chicken in the oven,breast side down, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-‐side up. Tuck the herbs down around the sides of the chicken in the pan. Your kitchen is about to smell SO good. Put it back in the oven and roast for 18 minutes per pound of chicken. Example: 4.5 lb chicken would need to cook for 81 minutes in addition to the 15 minutes you’ve already cooked it.
Let the chicken rest for 15 minutes before carving. Before you put it away, pull the chicken off the bones and pour the juices from the roasting pan on top of the sliced chicken.
You can do this 🙂