Roasted chicken.  This was the first meal that I cooked for company after becoming a new wife.  The idea of cooking an entire chicken in my own stove seemed lofty, yet attainable.  It seemed Betty Crocker.  It seemed impressive.  I made Ethan reach in for the giblets and screamed when he pulled them out.  I didn't know how to use my newly acquired meat thermometer, and was relieved that the pieces of chicken we sliced off in front of our friends was actually cooked.  It turned out to be pretty tasty after all. 

I have roasted a few more chickens since then, and to my delight the outcome has become increasingly satisfying and delicious.  Please, do not shy away from roasting chicken because it's an entire bird and has giblets.  The final product is elegant, affordable, and nearly impossible to destroy.  I want you to love roasting chicken.   Your family and friends will love it, I promise. Here's how to do it:
First, you'll need to remove the giblets.  To me, the word giblets stands for all of the terrifying mushy stuff inside the chicken that you have to pull out. Usually, it will be in a neat little bag with a string that you can promptly drop into the trash can and forget about.  If, however, you reach into your chicken's cavity and experience the unfortunate surprise that all of these organs are not neatly contained, this is an opportunity to prove your true courage. Reach in there fearlessly.  Pull the organs out boldly.  Then dispose of them as quickly as possible and move on to the primmer parts of preparing poultry.  

Place the chicken in a roasting pan to begin prepping it for the oven.  First of all, every chicken needs a great rub.  The rub in this recipe is made of an olive oil base, chopped fresh ginger, lemon zest, minced fresh garlic, and rosemary.  The chunkier the better.  These will roast right onto the skin and give it a heavenly crunch.  Apply the sauce liberally, leaving no wing or thigh unslathered.  

Now, cut the lemon which you zested in half and stuff it into the cavity of the chicken.  This will keep it nice and juicy and aromatic.  Then, pour a cup of chicken or vegetable stock into the bottom of the roasting pan.  This will ensure the chicken stays moist as it cooks.  
Now, your chicken is ready for roasting, easy as that.  Place it in your preheated oven at 375 degrees F, and cook for about an hour and a half.  It is done when your meat thermometer reads at least 165 degrees F and the skin is golden and crispy.  

The chicken is delightful alongside balsamic roasted carrots and smashed potato au naturale. Be sure to check out those recipes on the blog, as well.  Leftover chicken is great the next day over fresh mesclun greens with berries and goat cheese, in a hearty sandwich, or inside a nice chicken taco covered in sour cream.  

Thanks for reading and I hope you have a delightful roasted chicken experience!

Recipe for Lemon Ginger & Garlic Roasted Chicken
  • 4 lb whole chicken
  • 1/4 cup olive oil
  • 3 cloves minced garlic
  • 1 tbsp chopped fresh ginger
  • 2 tbsp grated lemon zest
  • 1 tsp rosemary
  • 1 lemon
  • 1 cup chicken or vegetable stock

  1. Preheat oven to 375 degrees F. 
  2. Remove the giblets from the cavity of the chicken. 
  3. Prepare rub for chicken.  Whisk together olive oil, garlic, ginger, lemon zest, and rosemary.  Place chicken into large roasting pan, then apply rub liberally to skin of the chicken.  If skin is loose enough, rub some of the mixture between skin and meat, as well.  
  4. Cut the lemon used for the zest in half; place inside the cavity of the chicken.
  5. Pour chicken or vegetable stock into the roasting pan around the chicken.
  6. Roast for 1 hour 30 minutes or until the meat thermometer reads at least 165 degrees F and the skin on the chicken is golden and crispy. 
  7. Serve with pan drippings and fresh vegetables.



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