It’s no secret that I love to cook. I always was more of a baker of bread and desserts. You know, the good stuff. Lately I  had been wanting to roast a whole chicken. The kind that would have made my Gramme proud. Plus a whole chicken is a cost effective way of feeding your family, or makes for great leftovers.

Like all made from scratch cooks, measuring is not our strong suit. But I think I have this down pat for my by the book cooking friends.

What makes this roast chicken recipe amazing is that you use lemons. LEMONS?! I thought, who would want to make gravy with citrus. Apparently, this girl!

What did I serve with this? Well mashed potatoes of course. And green beans simmered in diced tomatoes, chicken stock, garlic, salt and pepper.

And I made an apple crisp. Yeah, I’m going to be fat and sassy after this isolation period.

On to the roast chicken recipe:

1 whole chicken, giblets and neck removed, patted dry and counter temperature for 30 minutes prior to roasting
1/3 c. melted unsalted butter
Fresh herbs like sage, rosemary, thyme. Around 3 Tablespoons chopped
Roasted Garlic Seasoning
Cajun Seasoning
Salt and Pepper to Taste, 
1-2 lemons for zest and to slice
cotton string for tying legs together

1. Pre-heat oven to 425 degrees. For every pound the chicken is, cooking time is 20 minutes. Ex: 5 lb 4 oz chicken equals 20 min x 5 = 100 minutes plus 20 minutes x .25lbs = 5 min so 105 minutes or 1 hour 45 minutes. Fun math, right?

2. After removing giblets and neck from cavity, pat dry with paper towels. 

3. Place chicken breast side up in 9×13 baking dish, roasting pan, etc.

4. Melt butter in a bowl, mix in chopped up herbs, zest of one lemon and seasonings. 

5. Use fingers to separate to skin on breast. Pour butter mixture slowly to cover meat. Reserve a little to lightly rub on outside and legs. Slice lemons and stuff inside cavity.

6. Tie legs together with string. (This helps keep moisture in)

7. Bake uncovered for time needed for size of chicken. (If there is more than 5 minutes to cook and the chicken looks really brown, you can place a sheet of foil over the top.)

After it has finished baking, remove from oven and let rest before slicing, about 5 minutes. Enjoy!

If you want to try to make pan gravy:

Pour 2 cups of chicken stock into roasting pan and stir/scrape it into a sauce pan. Bring to a boil and add a mixture of 1/2c flour and 3/4c water and whisk while cooking down for 5 minutes. Season with salt and pepper to taste.

I hope you enjoy this recipe and if you are looking for a tried and true recipe for something, please let me know. I am happy to share!