BASIC ROAST CHICKEN Ah, the cozy flavors of fall and winter. This Roast Chicken recipe is as easy as it gets! Then, turn the leftovers into stock and soup! 1 4-pound whole chicken 3 teaspoons salt (preferably sea or kosher salt) 1 teaspoon pepper Kitchen twine (it’s cotton, not regular twine) Optional ingredients; these will punch up the flavor! 1 lemon, cut in half 1 bunch fresh thyme 1 whole head of garlic, cut in half crosswise
Directions: 1. Preheat the oven to 450º F. 2. Rinse chicken inside and out; pat dry with paper towels. Sprinkle salt inside the bird and over the skin. Sprinkle pepper over the bird to taste. (Optional: insert the lemon halves, thyme and garlic in the cavity.) Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken. 3. Place the chicken in a roasting pan. Roast in the preheated oven until the skin is browned and crisp, approximately 1 hour or until an instant-read thermometer reads 160º F. (Insert the thermometer into the thick part of the thigh without touching the bone.) Let the chicken rest for 15 minutes before carving.
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