There are so many recipes these days for boneless, skinless chicken breasts but guess what? The bone + skin are where the meat gets all of it’s flavor when cooking so why not go with the whole bird from time to time?
As another installment in the new #familysupper series, this recipe for a Rustic Whole Roasted Chicken is a go-to in our house and couldn’t be any easier. I decided to include this in the series because often times people can be intimidated by a WHOLE chicken if they’ve never cooked one before. But fear not, this is one of those easy prep + cook meals that looks impressive but couldn’t be more simple to prepare – a win/win in my book. And again, something my kiddos will gladly clean their plates eating.
Rustic Whole Roasted Chicken
- 1 whole chicken (approx. 4-5 lbs)
- 2 onions, quartered
- 8-10 cloves of garlic
- 2 lemons, quartered
- 6 TBSP unsalted butter
- 1 bundle fresh rosemary
- 1/4 tsp cayenne powder
- Kosher salt
- Ground pepper
How to cook Rustic Whole Roasted Chicken
- Preheat your oven to 425° and position a rack in the lower third of the oven.
- Remove the package of giblets from the cavity of your whole chicken and set until at room temperature. Pat the chicken dry and rub half of the softened butter and 4 minced garlic cloves all over over the chicken. Season with minced rosemary, cayenne powder, salt and pepper.
- Generously season cavity of chicken with salt and pepper and stuff with lemon quarters, several cloves of whole, smashed garlic, 2-3 quarters of onion and 2 whole rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
- Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and rosemary. Roast for 25 minutes and then baste with juices. Roast another 25-30 minutes longer, until the skin is lightly browned. Roast for about 15-20 minutes longer or until your thermometer reaches 155°- 160° as measured on the thickest part of the thigh, until juices are running clear.
- Allow the bird to rest for 15 minutes and carve to serve. Enjoy!
A few little tricks for making this meal a success. I always like to buy a fresh chicken so I don’t have to deal with any defrosting or waiting to bring it to room temperature, but that’s just me. I also love this meal because it cooks in about an hour (depending on the size of the chicken) so it’s easy to pop in a pan of roasted veggies or potatoes and cook at the same time in the 425 degree oven and your whole meal is ready to go.
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