Happy Spring, friends!!! Sorry for being so MIA last week. It was my spring break and we took a few days off to head down to Florida to visit my snowbird in-laws. We stayed at their house for a day and then headed to Orlando to visit Universal, Magic Kingdom, and Epcot. We had such a wonderful time! Sun, warmth, good food, tasty cold drinks (especially LeFou’s Brew and frozen Butterbeer!), and the best rides ever (I’m looking at you, Splash Mountain). Also, let’s just talk about the Fantasyland expansion. I was swooning over all of the Beauty and the Beast additions, and the new Seven Dwarfs Mine Train ride was totally worth the wait. Until we meet again, Disney.
Ok…onto the recipe of the day. A few weeks ago I was browsing the meat coolers at the grocery store and spotted a whole chicken that was on sale (a 5lb chicken for $3.99!). I had never done anything with an entire chicken before, but had wanted to roast one for some time. I did a quick Google search on my phone to see how this whole process would work, especially since I don’t own a roasting pan, and, to my excitement, I stumbled upon this recipe by the kitchn. The recipe called for so few ingredients, assured that a cast iron skillet would do in the place of a roasting pan, and promised amazing results. I left the grocery store with a chicken that day and am so very glad that I did!
Roasting a chicken proved to be unbelievably easy, and resulted in impressive-looking and tasty results! Simply clean the chicken, rub with olive oil and sprinkle generously with salt and pepper, stuff with some lemon halves and peeled garlic cloves, and roast for about an hour. We feasted on slices of the chicken breast for dinner with one of my favorite salad recipes topped with a honey-lemon dressing. Since there are only two of us, we had tons of leftovers, which I put to good use a couple of days later to make the most amazing enchiladas. I simply reheated the shredded chicken pieces in a skillet with a couple of tablespoons of water and some garlic salt and was enchilada-building in no time!
Roasting a chicken is so incredibly easy and inexpensive! It would be the perfect main attraction for a dinner party and works beautifully for a spring weekend dinner…just get it set up in the oven, sip your favorite cocktail while basking in the sun on your deck while it’s roasting away, and enjoy!
- 1 3-5 pound chicken
- Olive oil
- Kosher salt and pepper
- 1 lemon, cut in half
- 4 garlic cloves, peeled
- Preheat the oven to 450°F and place the rack in the lower-middle section of the oven.
- Prepare a work station with your chicken, olive oil, kosher salt and pepper, lemon halves, and peeled garlic cloves. I placed my olive oil and salt and pepper in medium sized pinch bowls to prevent contamination.
- Reach inside the cavity of the chicken and remove the bag of giblets. These can be saved for future recipes or discarded.
- Pat the chicken dry with paper towels. Get the chicken as dry as possible inside and out, especially paying attention to the area behind the wings and legs.
- Rub the chicken generously with olive oil, paying special attention to the breast and the drumsticks.
- Sprinkle the whole chicken liberally with kosher salt and pepper.
- Place lemon halves and peeled garlic cloves inside the chicken
- Place the chicken, breast-side up, in the cast iron skillet or roasting pan.
- Lower the oven to 400°F and roast the chicken for 50 minutes undisturbed.
- Check the chicken after 50 minutes. The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear. Continue roasting the chicken and checking it every 10 minutes until it is done. Total roasting time will be between 50 minutes and 1½ hours — exact cooking time will depend on the size and type of your chicken. My 5 lb chicken took exactly 1 hour to roast.
- Allow the chicken to rest for 15 minutes after removing from the oven.
- Carve the chicken, serve, and enjoy!