For years I avoided roasting a whole chicken because for some reason it just seemed like so much work! But this recipe changed everything for me. It is honestly so easy and so delicious I'd make it every week if I wasn't terrified that my family would get bored of it. The first time I made it, my 6 year old declared "I finally like chicken!", and my 9 year old routinely stands over the cutting board stealing bites while I'm getting everything served because she can't wait to eat it. We usually have some leftovers for a second night (burrito bowls anyone?), and I love that it goes into the oven a couple of hours before dinner, letting me relax for the rest of the afternoon (I suggest you keep your side dishes easy - pasta or rice and salad are perfect!).
The slow roasting of this chicken makes it pretty fool proof for people like me that are meat-thermometer-challenged - it's really hard to over do it to the point of being too dry. When you grab a leg and it wiggles easily, it's good to go. I find a two hour cook time works well for chickens of about 4 to 4.75 pounds. If your chicken is larger than that, add another 30 minutes or so.
K I D D U T I E S : (kids can do any or all)
Mix up spice mixture
Zest lemon
Help rub spices onto chicken (some kids think this is disgusting, others love it!)
I N G R E D I E N T S :
1 4-to-4.5 lb whole chicken, innards removed, rinsed and patted dry
1/2 tbsp sea salt
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried thyme
1 lemon, zested
olive oil
I N S T R U C T I O N S :
Preheat oven to 325 degrees Fahrenheit. Place a wire rack on a rimmed baking sheet and place chicken on the wire rack. In a small bowl, mix salt, rosemary, oregano, thyme and lemon zest. Rub chicken all over with olive oil, then rub chicken inside and out with the spice mixture - use it all! Halve the lemon and stick half inside the chicken. Tie up the legs (optional) with some kitchen twine, and roast for 2 hours. Let rest for 10 minutes after taking it out of the oven before serving.
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