We’ve been in yet another heat wave these past couple weeks and despite my good intentions, I have been avoiding the kitchen. Grabbing dinner out every evening can get monotonous, unhealthy and expensive so being the brilliant lady you all know and love, I’ve decided to beat tomorrow’s heat by roasting some chickens tonight. I’ll be enjoying some pieces whole and also shredding it to make quick mid-week meals. Take THAT summer! You bastard. Now can you please pack it up and let autumn move in? I just bought some super cute boots I’m dying to wear. Thanks and good riddance.
Simple Roast Chicken
1 or 2 – 5 to 6 pound roasting chickens
Freshly ground black pepper
1 large bunch fresh thyme… a.k.a. the only plant I can successfully grow
1 lemon, quartered (for each chicken)
2 large yellow onions, thickly sliced
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with one quartered lemon. Brush the outside of the chicken with the olive oil and sprinkle with salt and pepper and thyme. Rub the salt, pepper and thyme into the chicken skin. This step doubles as a hand exfoliant!
I like to use a large cast iron skillet, but a roasting pan or a baking sheet will also work. Spread the onions around the bottom of the pan and place the chicken on top. Tuck the wing tips under the body of the chicken. Ideally we would tie the legs with kitchen twine, but I’m not that fancy.
Roast the chicken for 30 minutes at 425, then reduce heat to 375 and continue cooking for 45 minutes, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and onions to a platter and cover with aluminum foil for about 20 minutes to allow the juices to redistribute. That way you don’t lose all the juice when you slice it up. Slice the chicken onto a platter and serve or allow to cool and shred.