$7 Whole Roasted Chicken with Lemon and Garlic

I make this chicken several times a month for a couple reasons. Firstly, it’s delicious. I have never in my life tasted more tender or flavorful chicken, and the skin always turns out extra crispy. Secondly, it’s cheap. Whole chickens are around a dollar a pound, but can feed you for days. And lastly, as you’re about to see, it is extremely easy to throw together.


Beautiful golden brown roasted chicken, full of flavor and the crispiest skin ever.


I
ngredient list: Salt, pepper, a whole chicken patted completely dry, melted butter, a lemon cut into eighths, a head of garlic cut in half, and a couple sprigs of fresh thyme.

You will need a large pan and a roasting rack. Lay the chicken breast side up.


Make sure to pat down the chicken completely with paper towels. The more thoroughly you do this, the more crispy the skin will be. Generously salt and pepper the inside of the bird, then stuff the thyme sprigs, garlic and lemon inside. Next, rub lots of melted butter all over the skin. Don’t be afraid to give it a good massage–something the chicken would really enjoy, were it still alive.

Salt and pepper the outside, tie the legs together with kitchen twine (yes, I used a hair tie), and tuck the wings underneath the body to ensure even cooking. Pop it in the oven for 20 minutes per pound, and take it out when the skin is golden brown, the juices are sizzling and your house smells incredible.

Roasted Chicken 012

$7 Whole Roasted Chicken with Lemon and Garlic
Serves 6, cook time 2 hours

  • 1 whole roasting chicken, about 5 lbs
  • 3 tablespoons butter, melted
  • Salt and pepper, to taste
  • 3-4 sprigs of fresh thyme
  • 1 lemon, cut into eighths
  • 1 head of garlic, cut in half horizontally
  1. Pre-heat the oven to 375 degrees F.
  2. Remove the chicken from packaging and pat completely dry. Lay breast side up on a roasting rack.
  3. Generously salt and pepper the inside of the bird.
  4. Stuff the chicken with the thyme sprigs, lemon wedges and the garlic head.
  5. Pour melted butter all over the skin and massage it in with your hands.
  6. Salt and pepper the outside of the chicken.
  7. Tie the legs together with kitchen twine, and tuck the wings underneath the body.
  8. Cook approximately 20 minutes per pound. I usually shorten the time–for example, this chicken was 5.88 pounds, and it took about 110 minutes to cook. The inside should be at 185 degrees F.
  9. Take it out of the oven, let it rest for about 10 minutes, and carve.
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