Oct 1st
Roasted Chicken
INGREDIENTS
-2 Tbsp. olive oil
-2 Tbsp. Dijon mustard
-8-10 cloves garlic, smashed
-2 Tbsp. fresh or dried Thyme
-2 Tbsp. fresh or dried rosemary
-1 lemon, halved
-1 4 lb. whole roasting chicken rinsed under cold water & dried
-2 yellow onions, chopped
-2 carrot, chopped
-salt & pepper to taste
PROCEDURE
-Preheat the oven to 375º
- Chop up carrots, onions, and smash open garlic. Drizzle all w/ olive oil, salt & pepper, toss to coat. Pile them in the middle of a roasting tray.
-In a bowl, combine olive oil, mustard, thyme, rosemary, salt & pepper (at your discretion w/ the S & P). Squeeze the juice from one lemon into the herb mixture and reserve the squeezed lemon halves.
-Rinse the chicken and dry completely w/ papertowel.
-Place chicken on a cutting board. Pour the herb mixture over the chicken, put some under the skin, and inside its cavity. Coat thoroughly. Put the 2 reserved lemon halves, some herb sprigs (2 or 3 or each herb) and a carrot, onion garlic or two inside the chicken's cavity.
-Put the chicken on the roasting pan on top of veggies, breast side up. Roast 2 1/2 hours (about half hour per lb. of chicken – maybe a little less depending on the hotness of your oven). It’s done when you tip the pan and the juices from the chicken run clear. Remove from oven, cover loosely w/ foil, and let rest 20 minutes before you cut it up.
Enjoy!
