Whole Roasted Chicken
This is one of my favorite Sunday recipes - it takes a small amount of prep, and then it smells amazing while cooking in the oven! I mistakenly called this ‘marry me chicken’ for years, I won’t title it that since everyone else has a different idea of what marry me chicken is, but let’s be honest - what man doesn’t love a whole roasted chicken?
Whole Roasted Chicken
Ingredients
- 5-6 lb whole chicken (neck and giblets removed)
- salt + pepper
- 2 lemons, quartered
- 1 head of garlic, halved
- 1 yellow onion, thinly sliced
- 1 T flour
- 1/2 c dry white wine
- 1/2 c chicken broth
Instructions
- Preheat oven to 425
- Pat the outside of the chicken dry, and liberally salt + pepper the inside after removing the giblets (if applicable). Put 2 of the lemon quarters inside the chicken, along with both halves of the head of garlic. Coat the outside of the chicken with olive oil, then liberally sprinkle salt on the skin.
- Tie the legs together with a piece of twine, and tuck the wing tips under the chicken (breasts should be down). Place into a small roasting pan or dutch oven.
- Toss the remaining lemon quarters and thinly sliced onion with olive oil, salt, and pepper, then pour this mixture around the chicken.
- Roast for 1 hour and 15 minutes, or until the things register at 160.
- Remove the chicken onto a cutting board or platter, cover, and let rest for 15 minutes. During that time, prepare the gravy in your roasting pan.
- With you pan or dutch oven on the stove, sprinkle flour in, stir and let cook for 2-3 minutes. If the pan isn't hot enough, you can turn your burner on low to medium low heat. Once the flour has cooked a little, add the white wine, deglazing the pan. Let this simmer off for another 3 minutes.
- Add the chicken broth once the wine has cooked down some, and let simmer on low until you're about ready to serve.
- Once chicken is rested, carve the pieces off the bone. I like to start with the thighs/legs, followed by the breast, and the wings (here's the video I follow on how to carve).
Notes
- I like to save the bones to make a delicious homemade stock!
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The worst part of this recipe is carving it when it’s done. I make my husband do it (since he spatchcocked a turkey for me a few hours before asking me to go steady), but following the link I included, even I can do it. I also love peeling off the crispy skin before we carve, because that’s the best part of any chicken dish IMO.
I love making this with a simple potato side to help soak up all that yummy gravy! Mashed potatoes are our go to (I’ll sometimes substitute with mashed cauliflower, and that’s delicious too), but I also love a good roasted potato.
The bones make for an excellent stock - I love saving bones and veggie discards to throw together in a pot, cover with water, and let it simmer all day. Talk about delicious smells!