Merry Christmas! Or Happy Christmas, if you prefer!
I have been quiet on the blog front for awhile because….. things have been crazy busy. Like cray-cray times 10. I will soon post a Sunday Snaps update, but feel free to follow along on Instagram, because I do post daily. (Plus, aren’t most people totally addicted to Instagram? Its normal, right? Asking for a friend.)
Today’s post is short and sweet. Or short and savory, really. (I crack myself up.) I have posted here a classic roast chicken that is incredibly easy to make, looks gorgeous, and will make your house smell terrific. Honestly, I’m shocked I haven’t posted this before, because I usually make a roast chicken a few times each month; its far cheaper than buying packed chicken breast, and the bones are can easily be saved for chicken stock or bone broth.
The entire prep time for this dish takes maybe 10 minutes, which is absolutely perfect if say, its Christmas eve, just moved into a new place, are hosting family, and can’t find half of your kitchen tools. Catch my drift? Yep.
Some cook’s notes:
- The herbs I use here are the ones I like, however, feel free to add whatever you have in your house.
- I sometimes layer the bottom of my dutch oven with potatoes, sweet potatoes, and/or quartered onions so as they roast, they catch the drippings from the chicken. Delish!
- Buying a high quality, organic whole chicken is really important here. It makes a huge difference in the flavor.
Holiday Roasted Chicken
Makes one 5 lb. chicken
For the chicken:
- 5 lb. whole organic chicken
- 1 lemon, divided
- 1 tbsp. evoo
- 2 tsp. fresh minced garlic
- 2 tbsp. butter, divided
- 10 fresh thyme springs
- Quartered potatoes and onions (Optional, see cook’s notes above)
For the seasoning:
- 1 tsp. dried basil
- 1 tsp. dried Parsley
- ½ tsp. onion powder
- ½ tsp. salt
- ½ tsp. cumin
- ½ tsp. paprika
- ¼ tsp. coriander
- ¼ tsp. chili pepper
- ¼ tsp. ground pepper
- Preheat oven to 450 F.
- Remove chicken giblets (often found packaged within the chicken).
- Rinse your chicken and pat to dry with paper towels.
- Cut your lemon in half, and squeeze the juice from half of your lemon over the front and back of your chicken. Continue to coat all surface area of your chicken with EVOO, minced garlic, and 1 tbsp. butter.
- Place remaining butter inside cavity of chicken along with already juiced half of lemon.
- If roasting onions and potatoes, line the bottom of your dutch oven with those now.
- Create seasoning by mixing all dried spices in a small bowl.
- Coat chicken with seasoning evenly. Place chicken in dutch oven.
- Slice remaining lemon half and place around chicken, garnish with thyme sprigs.
- Bake on middle rack for 55 minutes. (Make sure you do not put the lid on your dutch oven while roasting.)
- Reduce heat to 350 and roast for another 40 minutes, or until juices run completely clear.