Again with the sale! A 3lb whole chicken for only $2.40 – what a steal! This one was super easy and the end result was a delicious, moist and juicy chicken.
First the tools:
Knife for veggie cutting
Paper Grocery Bag
extra virgin olive oil
Preheat oven to 425 and get out your roasting pan. I used a heavy bottom pan with a wire rack that I could put directly on a burner to make pan sauce after roasting. You’ll want to quarter the lemons, cut the garlic bulb in half and cut the celery into about 1″ pieces (use the leaves too, pretty and fragrant). To prepare the chicken, take out all the bits (giblets, etc.) from the cavity and discard. You’ll also want to rinse the chicken and pat it dry.
Next make a healthy mixture of the sea salt, white pepper and thyme and then it’s time to get dirty! First, take two lemon quarters and squeeze the juice into the cavity of the bird. Then place the two lemon quarters inside along with the halved garlic and a few pieces of celery. Also salt and pepper the inside. Next, slather the outside of the chicken in extra virgin olive oil, use your hands to really work it into the skin. Next step is to do the same with the rub you made out of the s/p and thyme. When you are satisfied that you have a good coating on, place the chicken onto the rack in the pan with the legs and breast facing up. Tuck any excess skin to cover the cavity opening and tie the legs together with kitchen twine. The wings can be tucked under the bird as best as you can – that bird is a slippery sucker!
All of the remaining veggies go into the bottom of the pan (give each of the lemon quarters a squeeze over the bird) and all go into the oven at 425 for about 15 minutes. Then turn the hit down and let it do its thing for close to an hour (time will vary depending on the size of the bird). Mine was in for less than an hour and I knew it was done when a slice between the thigh and the breast released clear liquid, no shades of pink. And this is what I think really finishes the roast….when time is up you’ll need to let it rest, I took the chicken out of the pan and placed it on a platter. Next I took a paper grocery bag, slipped it over the platter and folded the opening together so the air couldn’t escape. Leave it be for 15 minutes and then plate it up with the veggies from the pan.
If you’re up for it you can make a pan sauce from the drippings..it will be tart from the lemon but delicious. I added pat of butter, a little flour, a tbsp of whole grain mustard and a little chicken stock and a pinch of pepper and whisked it all together.
Now what to do with the leftovers….