Whole Roasted Chicken In Salt Crust Recipes

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CHEF JOHN'S SALT ROASTED CHICKEN



Chef John's Salt Roasted Chicken image

This is one of those rare recipes where the name is the same as the ingredient list. You're going to be so shocked at how flavorful, juicy, and amazing this roast chicken comes out.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

1 (3 1/2) pound whole chicken at room temperature
3 tablespoons kosher salt, or as needed
1 tablespoon chopped fresh thyme
1 lemon, juiced
⅓ cup chicken broth
1 tablespoon water, or as needed
2 tablespoons cold butter, cut into four pieces
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.
  • Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels.
  • Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.
  • Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.
  • Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.

Nutrition Facts : Calories 553.6 calories, Carbohydrate 1.2 g, Cholesterol 185.4 mg, Fat 35.7 g, Fiber 0.1 g, Protein 53.7 g, SaturatedFat 12 g, Sodium 4604.2 mg, Sugar 0.4 g

SALT-CRUST CHICKEN



Salt-Crust Chicken image

Provided by Francis Mallmann

Categories     Chicken     Poultry     Roast     Kid-Friendly     Dinner     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 6

1 chicken, about 3 1/2 pounds
5 fresh thyme sprigs
4 garlic cloves, unpeeled
2 fresh bay leaves
9 pounds kosher salt (three 3-pound boxes)
Salsa Lucía

Steps:

  • Heat an horno or home oven (with the rack positioned in the lower third of the oven) to approximately 500°F.
  • Pat the chicken dry with paper towels. Put the thyme, garlic, and bay leaves in the cavity and truss with kitchen twine.
  • Empty the salt into the sink (or a large basin or bucket if working outdoors). Pour 2 cups of water over the salt and, using your hands, toss to combine. Add more water as needed, a cup or two at a time, tossing until the mixture has the consistency of damp snow.
  • Make a 1-inch-deep bed of salt in a roasting pan and tamp it down. Place the chicken in the center. Stick the probe of a meat thermometer into the thickest part of the thigh. Cover the chicken completely with the remaining salt, tamping it down so that it is completely encased.
  • Transfer the chicken to the oven and roast for 35 to 40 minutes; the internal temperature of the thigh should read 175°F. Spread newspapers on the counter next to the sink. Remove the pan from the oven, place on the newspaper, and let rest for 10 minutes (the internal temperature will rise to about 185°F).
  • Crack the salt crust with a rolling pin or mallet, lift off the pieces, and discard them. With a pastry brush, brush the remaining salt away from the chicken. Carefully pull off the skin from the breasts and legs. Slice off the breasts from the bone and cut into 1/2-inch-thick slices. Slice the meat from the legs and thighs.
  • Arrange the meat on a warm platter and spoon the salsa over the chicken.

ROAST CHICKEN IN A BUTTER CRUST



Roast Chicken in a Butter Crust image

Like chicken potpie and chicken noodle soup, this dish is all about the traditional flavors of home cooking, but concentrated to the nth degree. The chef Barbara Lynch based this easy one-pan dinner on a French dish called poulet en pain - chicken in bread - but she uses a buttery pie crust instead of bread dough. The crisp crust with juicy chicken and a fragrant vegetable stuffing is indescribably good and surprisingly easy to pull off. You can finish baking it up to two hours before serving - or even longer, as it's also good at room temperature. Ms. Lynch recommends it as picnic fare. This stuffing is a familiar one, but any combination of sautéed vegetables and aromatics could be used, like mushrooms, winter squash or fennel; garlic, ginger or leeks; tarragon and parsley.

Provided by Julia Moskin

Categories     dinner, one pot, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 12

3 cups/360 grams all-purpose flour, more as needed
1 1/2 teaspoons kosher salt
1/2 teaspoon sugar
6 ounces/170 grams cold unsalted butter (1 1/2 sticks), cut into large dice
1 whole chicken, about 3 1/2 pounds, giblets removed
Kosher salt and ground black pepper
2 tablespoons olive oil or butter
2 large celery stalks, cut into small dice
1 large carrot, peeled and cut into small dice
1 onion or 2 shallots, peeled and chopped
1 tablespoon chopped fresh rosemary, thyme or a combination
1 egg white

Steps:

  • Make the crust: In a stand mixer fitted with the paddle attachment, combine flour, salt and sugar and mix briefly to combine. Add butter pieces and mix until butter breaks into smaller pieces and is evenly mixed with flour. Add 1/2 cup cold water and mix until dough begins to come together in one lump.
  • Turn off mixer, remove paddle and attach dough hook. Knead at low speed until a smooth mass forms, about 2 minutes. Turn dough out onto a lightly floured surface and knead by hand: push dough away from you with the heel of your hand, fold it over toward you, give it a quarter-turn, then repeat until dough feels elastic and moist. If dough feels sticky, knead in flour as you go, 1 tablespoon at a time. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.
  • Make the chicken: Cut off wing tips and discard (or save for stock). Pat bird dry and sprinkle inside and out with salt and pepper. Refrigerate, loosely covered, while you make the stuffing (or longer, up to 2 days).
  • Heat oil or butter in a medium skillet over medium heat. Add vegetables, herbs and a pinch of salt and cook, stirring, at a gentle sizzle until vegetables are tender, about 8 minutes. Reduce heat as necessary to prevent browning. Set aside to cool.
  • Heat oven to 400 degrees.
  • Stuff chicken with the vegetables. To secure stuffing and keep the bird in a compact shape, cross legs at the "ankles" and tie together with twine.
  • On a lightly floured surface, roll dough out into a rough circle that's large enough to enclose the chicken. Place stuffed chicken, breast side down, in the center. Wrap dough up and around the bird, encompassing it completely. Overlap the edges and pinch them closed to make a seam. Turn wrapped bird over and place seam side down on a baking sheet.
  • Whisk egg white with 1 tablespoon water and brush all over dough. Sprinkle very lightly with salt. Bake until crust is golden brown and meat is cooked through (165 degrees; it is O.K. to puncture the crust with the thermometer), 1 to 1 1/2 hours depending on size.
  • Let cool 1 to 2 hours before serving. The meat will remain hot and the juices will be absorbed into the meat and the stuffing.
  • To serve, use your hands to break off the top of the crust and place on the baking sheet. The breasts will be on top: peel off skin, discard, and carve the breast meat off the bone. Continue carving, without turning bird over. The juices will soak into the crust and pool on the baking sheet: this is exactly what you want. Cut the twine and use a spoon to remove stuffing and divide on serving plates. Add chicken and pieces of crust to each plate. Tilt pan and spoon up juices to pour over meat and vegetables. Serve immediately.

SALT-AND-PEPPER ROAST CHICKEN



Salt-and-Pepper Roast Chicken image

Calling for just four ingredients - chicken, salt, pepper and whatever herbs you have around - this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you'll need an extra 5 to 20 minutes to get it done.

Provided by Melissa Clark

Categories     easy, weeknight, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 4

1 (3 1/2-pound) whole chicken, patted dry
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage

Steps:

  • Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
  • Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
  • Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 933 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN IN SALT CRUST



Chicken in Salt Crust image

Provided by Food Network

Time 4h

Yield 4 servings

Number Of Ingredients 11

Olive oil, for brushing baking sheet
2 (3 1/2 pound) chickens
6 garlic cloves, crushed
4 (3-inch) sprigs fresh rosemary
4 (3-inch) sprigs fresh thyme
1/2 teaspoon coarsely cracked black peppercorns
2 tablespoons Dijon mustard
2 tablespoons chopped fresh thyme
2 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
Salt Crust Dough (about 1/2 recipe

Steps:

  • Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the two chickens
  • Stuff each chicken with 3 garlic cloves, 2 sprigs, rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, chopped thyme, chopped tarragon, and parsley. Using a pastry brush, brush the mustard mixture all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.
  • Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.
  • Bake until the dough is browned and rock-hard, about 50 minutes. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates

WHOLE ROASTED CHICKEN IN SALT CRUST



Whole Roasted Chicken in Salt Crust image

Orange and garlic are the dominant flavors that emerge in this dish, but the salt crust makes for a beautiful presentation.

Provided by Allrecipes Member

Time 1h30m

Yield 4

Number Of Ingredients 11

1 (3 pound) chicken, rinsed and patted dry
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
2 each shallots, chopped
2 each shallots, sliced
1 teaspoon Morton® Coarse Kosher Salt *
2 cloves garlic, minced (see Tip) *
½ teaspoon fresh orange zest
¼ teaspoon ground black pepper
1 whole orange, quartered and sliced
¼ cup Morton® Coarse Kosher Salt (for Top)

Steps:

  • Brush chicken on all sides with balsamic vinegar. In small bowl, combine butter, chopped shallots, garlic/Morton® Kosher Salt mixture*, orange zest and pepper. Spread mixture over chicken. Lightly pat to evenly coat chicken.
  • Place the chicken on oiled rack in foil lined roasting pan. Fill chicken cavity with sliced shallots and orange pieces. Sprinkle top of chicken with 1/4 cup Morton® Kosher Salt.
  • Roast uncovered at 425 degrees F for 50 to 60 minutes or until juices run clear and chicken is cooked through and internal temperature reaches 170 degrees F for white meat and 180 degrees F for darker meat**. Let rest 10 minutes; remove and discard salt crust. Cut into serving pieces. Serve with roasted potatoes.

Nutrition Facts : Calories 846.4 calories, Carbohydrate 15.1 g, Cholesterol 270.6 mg, Fat 57.2 g, Fiber 1.5 g, Protein 65.2 g, SaturatedFat 18.3 g, Sodium 727.4 mg, Sugar 6.7 g

TOPSY TURVY CRISPY ROAST CHICKEN WITH SALT CRUST SEASONING



Topsy Turvy Crispy Roast Chicken With Salt Crust Seasoning image

A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour. The salt crust and seasoning mix that I suggest, really gives a great flavour and crispy finish; however, if you have your own favourite seasoning mix, please use that instead. Salting chicken before cooking draws out excess moisture, making the flesh firmer and the skin crispy. Serve this roast chicken with traditional accompaniments such as roast potatoes, stuffing, fresh seasonal vegetables and gravy. (It is nice to buy and cook organic or humanely produced chickens; I realise that they cost a little bit more, but the taste is superior and you will not be supporting a cruel and unnecessary way of animal husbandry - you taste what you pay for!)

Provided by French Tart

Categories     Whole Chicken

Time 9h45m

Yield 4 serving(s)

Number Of Ingredients 11

1 fresh roasting chicken, weighing approximately 1 . 5kg (3 1/4 lbs)
1 lemon, cut in half
1 onion, cut in half
fresh herb, such as rosemary, sage, parsley, tarragon, thyme
sea salt (rock salt)
melted butter or olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon mustard powder
1/4 teaspoon sweet paprika
1/4 teaspoon garlic granules

Steps:

  • Mix all the seasoning mix ingredients together and store in a jar until needed.
  • Remove all the wrapping from the chicken and snip the elasticated string that ties the chicken together. Wipe the chicken all over with kitchen paper to dry the skin. Sprinkle a good amount of rock salt over, making sure that you cover all the chicken. Now chill overnight or for at least 8 hours so the salt can draw out any excess moisture.
  • Preheat the oven to 190C, 375F or gas mark 5.
  • Remove the chicken from the fridge 30 minutes before cooking, brush and shake off the excess rock salt.
  • Place the chicken in the roasting tin and season inside the cavity. Push the lemon and onion inside with the herbs. These will produce steam and flavour, to keep the chicken moist. Brush the chicken all over with melted butter or olive oil, then season liberally with the rest of the seasoning mix. (The salt makes the skin crispy and the butter will keep the chicken moist.).
  • Roast the chicken, breast side up, in the centre of the oven for 1 hour, then carefully remove the chicken, and with two roasting forks to aid you, turn the chicken over, so the breast is underneath now. Continue to cook for a further 30 minutes. Then take the chicken out and turn it over once more, with the breast side up now, and continue to roast for a further 15 minutes until crispy and golden brown.
  • To check that it is cooked, pierce the fattest part of the thigh with a fine skewer. If the juices are pink or show traces of blood, cook the chicken a further 10-15 minutes, then check again. If the juices are pale golden, the chicken is cooked.
  • Using two forks, lift the chicken from the roasting tin onto a large plate and reserve the cooking juices. Leave for 10 minutes before carving. This allows the juices, which have risen to the surface during cooking, to be reabsorbed into the meat to give a moist texture.
  • Cook's tips.
  • How to make Gravy.
  • Drain all but 3 tbsp of the juices from the roasting tin. Set the roasting tin on a hob and reheat the juices. Sprinkle in 2 tsp of plain flour and stir well with a wooden spoon. Gradually stir in 300ml chicken stock. Bring to the boil, stirring until thickened and smooth. Season well. If the gravy is bland, add a little mustard and a splash of soy sauce. For a special gravy, some of the stock can be replaced with red or white wine.
  • Carving the Chicken.
  • Hold the chicken steady with a fork, then insert a large sharp knife between the body and leg. Cut off the leg. Divide the leg in half at the joint to give a drumstick and thigh portion. Cut away the wing on the same side. Carve down the breast in thick slices. Repeat on the other side of the chicken.

Nutrition Facts : Calories 175.8, Fat 11.8, SaturatedFat 3.4, Cholesterol 53.5, Sodium 342.2, Carbohydrate 4.4, Fiber 1, Sugar 1.6, Protein 13.1

SALT-ROASTED CHICKEN



Salt-Roasted Chicken image

Categories     Chicken     Roast     Lemon     Chill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 (3 1/2-pound) chicken
2 1/4 teaspoons fine sea salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter, softened
3 (1/4-inch-thick) lemon slices
Special Equipment
an instant-read thermometer

Steps:

  • Rinse chicken and thoroughly pat dry, then sprinkle inside and out with salt and pepper and set in a shallow dish. Cover loosely with plastic wrap and chill at least 12 and up to 48 hours.
  • Put oven rack in middle position and preheat oven to 500°F.
  • Pat chicken dry, then rub skin with butter and put lemon slices in cavity. Put chicken in a small roasting pan in oven and reduce oven temperature to 425°F. Roast chicken, basting occasionally with pan juices, until thermometer inserted 2 inches into fleshy part of thigh (do not touch bone) registers 170°F, about 50 minutes. Let stand 15 minutes before carving.

WHOLE ROASTED CHICKEN IN SALT CRUST



Whole Roasted Chicken in Salt Crust image

Make and share this Whole Roasted Chicken in Salt Crust recipe from Food.com.

Provided by LMillerRN

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 -3 1/2 lb) whole chickens, rinsed and patted dry
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter or 2 tablespoons margarine, softened
4 shallots, 2 chopped and 2 sliced (1/2 cup)
1 teaspoon kosher salt
2 garlic cloves, minced (see Tip)
1/2 teaspoon fresh orange zest
1/4 teaspoon ground black pepper
1 whole orange, quartered and sliced
1/4 cup kosher salt (for Top)

Steps:

  • Preparations.
  • Brush chicken on all sides with balsamic vinegar. In small bowl, combine butter, chopped shallots, garlic/Morton® Kosher Salt mixture*, orange zest and pepper. Spread mixture over chicken. Lightly pat to evenly coat chicken. Place the chicken on oiled rack in foil lined roasting pan. Fill chicken cavity with sliced shallots and orange pieces. Sprinkle top of chicken with 1/4 cup Morton® Kosher Salt.
  • Cooking.
  • Roast uncovered at 425°F for 50 to 60 minutes or until juices run clear and chicken is cooked through and . (**iInternal temperature reaches 170°F for /white meat and 180°F for /dark meat**). Let rest 10 minutes; remove and discard salt crust. Cut into serving pieces. Serve with roasted potatoes.
  • Tips:
  • *Sprinkle 1 teaspoon Morton Kosher Salt over garlic cloves. Chop garlic with Morton® Kosher Salt until minced. Proceed with remaining spices as above. ·.

Nutrition Facts : Calories 558.2, Fat 40.7, SaturatedFat 13.6, Cholesterol 175.7, Sodium 7662.3, Carbohydrate 7.9, Fiber 0.9, Sugar 3.1, Protein 38.6

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From familyfoodonthetable.com


SIMPLE WHOLE ROASTED CHICKEN - ABUNDANCE OF FLAVOR
2020-07-30 Instructions. 24 hours before cooking, salt the chicken with an even layer of salt (about 1-2 tsp), cover and refrigerate. Preheat the oven to 425° F (220° C) and bring the chicken up to room temperature on the counter. Place half of …
From abundanceofflavor.com


BUDGET-FRIENDLY RECIPE: ROAST CHICKEN POT PIES
2022-06-24 Method. Heat oven to 190°c. Heat the soup in a pan along with the thyme, chicken skin and wings if you have them. They will help colour the sauce. In a separate pan make a roux by melting the ...
From thejc.com


WHOLE ROASTED CHICKEN WITH SALT RECIPE - BE WELL CLINIC
2018-09-17 instructions: How to cook Whole Roasted Chicken with Salt. Preheat oven to 400 degrees. I like to start hot so that the skin cooks and then turn the oven down after it’s been cooking for 15 minutes so it holds the juices in. Pour your salt into a bowl so you don’t contaminate the rest of the salt. Rinse and pat dry chicken, inside and outside.
From bewellclinic.net


DUTCH OVEN ROASTED WHOLE CHICKEN CRISPY SKIN - THERESCIPES.INFO
Perfect Simple Roast Chicken - Crispiest Skin, Juciest Meat in just 1 hour! great dinnerthendessert.com. Instructions. Preheat the oven to 425 degrees. Dry the chicken with paper towels inside and out then season with salt, pepper and thyme. Place into baking pan and cook for 15 minutes, then lower heat to 375 degrees and cook for 40-45 minutes or until the …
From therecipes.info


RECIPES FOR EVERY SEASON WHOLE ROASTED CHICKEN IN SALT CRUST
Ingredients: • 1 chicken (3 to 3-1/2 lb.) rinsed and patted dry • 2 tablespoons balsamic vinegar • 2 tablespoons unsalted butter or margarine, softened • 4 shallots, 2 chopped and 2 sliced (1/2 cup) • 1 teaspoon Morton® Coarse Kosher Salt (*See Tip) • 2 garlic cloves, minced (*See Tip) • 1/2 teaspoon fresh orange zest • 1/4 teaspoon ground black pepper
From cdn.mortonsalt.com


WHOLE ROASTED CHICKEN - DELICIOUS MEETS HEALTHY
2021-10-26 Preheat the oven to 400 F. In a small bowl, mash together the ingredients for the herb butter mixture (softened butter, minced garlic, thyme, rosemary and parsley leaves, as well as salt & pepper. Loosen the skin of the chicken breast using the back of a spoon.
From deliciousmeetshealthy.com


SUPER SIMPLE WHOLE ROASTED CHICKEN RECIPE
Start with the back side, then turn chicken over and coat entire bird, leaving breast side up. Try to distribute spices evenly, but you especially want a good coating over the breast. #6. Place in oven preheated to 375 degrees. Bake until chicken reaches 165 internal temperature, or about 1.25 to 1.5 hours for a 2.5-3.5 lb chicken.
From chickenscratchdiaries.com


WHOLE ROASTED CHICKEN IN SALT CRUST- WIKIFOODHUB
Roast uncovered at 425°F for 50 to 60 minutes or until juices run clear and chicken is cooked through and . (**iInternal temperature reaches 170°F for /white meat and 180°F for /dark meat**). Let rest 10 minutes; remove and discard salt crust. Cut …
From wikifoodhub.com


ROCK SALT ROAST CHICKEN RECIPE | MEL'S KITCHEN CAFE
2021-03-11 Preheat the oven to 400 degrees F. Line a 9X13-inch pan with foil for easy cleanup and pour the rock salt into the pan, evening it into a thick, smooth layer. Remove and discard anything (like neck, gizzards, etc.) from inside the chicken, if included, and rinse the chicken inside and out, draining thoroughly.
From melskitchencafe.com


SIMPLE WHOLE ROASTED CHICKEN - DAVID'S COOKBOOK
Preheat your oven to 425 degrees. Pat your chicken dry, if there is a bag of giblets inside the chicken you can remove it and throw away. Place the chicken in a cast iron pan. If you don’t own one, no worries.. just use any oven-safe pan or baking dish, as long as it has tall enough sides to collect the drippings.
From davidscookbook.com


SIMPLE WHOLE ROASTED CHICKEN WITH LEMON - INSPIRED TASTE
Heat oven to 425 degrees F. Scatter onions in the bottom of a roasting pan and cover them with the stock (or water). Place chicken breast-side up on top of the onions. Stuff the cavity with halved garlic, lemon wedges, and herbs. Use kitchen twine to tie the legs together.
From inspiredtaste.net


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