Whole Roasted Chicken
Salting the chicken and letting it rest gives it a crispy skin and adds flavor. Starting the roast breast side down keeps the breast meat from drying out. We sometimes roast two chickens at a time to serve six with enough leftovers to add to salads and sandwiches and sautéed with chopped onions for last-minute chicken tacos.
- 1 whole, pasture raised chicken, 4–6 pounds
- 1 tablespoon salt
- Handful of sage leaves, chopped 1 tablespoon thyme, chopped
- ½ tablespoon paprika
- Ground black pepper
- 3 carrots, cut into 1" pieces
- 3 celery stalks, cut into 1" pieces 3 potatoes, cut into 1" pieces
- 1 red onion, cut 1" pieces
- Head of garlic, cloves separated and peeled
- Olive oil
- 1 lemon, cut in half
- A few whole thyme and sage sprigs
Season chicken inside and out with salt, herbs, paprika, and pepper. Refrigerate overnight or let sit at room temperature for 1 hour. If refrigerating, let rest at room temperature for 1 hour before roasting.
Preheat oven to 400°F (200°C). Place vegetables and half of the garlic in bottom of roasting pan, toss with a light coating of olive oil and season with a few large pinches of salt and pepper. Place lemon halves, the remaining half of garlic, and herb sprigs inside of the chicken then roast breast side down for 45 minutes. Flip chicken so breast side is up and roast for another 20–30 minutes until skin is crisp and thigh meat is no longer pink and juices run clear.
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