As usual I am running late as we all tumbled in from work/school. Traffic was a little slow due to the unexpected snowfall we had last night. Peanut and Button got down to chores and then homework, Hubby took care of phone calls, and I began the roast chicken before settling down to homework with the boys. Today was all about persuading Button that his biography on Derek Jeter need more than three incomplete sentences!I love to roast…I am actually known in my circle of friends for it.
Today I will tell you about my roast chicken:
Ingredients:
1 (5 to 6 pound) roasting chicken
Sea Salt with Sea Veg
Freshly ground black pepper
1 lemon, halved
1 bulb garlic, chopped up finely
1 large yellow onion, thickly sliced
Rosemary finely chopped and mixed with lemon juice
Olive oil
Directions:
Preheat the oven to 425 degrees F. Carefully remove the giblets and rinse thoroughly. Dry by patting with a clean dishcloth. Stuff the cavity with garlic, a lemon slice, and some of the Lemon Rosemary juice. Rub the outside of the chicken with the Rosemary-Lemon juice, rub in the garlic, and sprinkle on the salt and pepper. This keeps the whole chicken moist but you can add the olive oil also. Today, I did not. I cook the chicken untied and upside down for 30 minutes. This really lets the juices run into the breast nicely. Upside-down
I then turn the chicken over, rub and sprinkle again of desires and keep roasting for another hour or until the juices run clear when you put a knife between the leg and thigh. Take out the chicken and let it rest for about 30 minutes covered lightly in foil.
I then serve the carved chicken for dinner. Today we had corn, carrots, string beans and a side of french bread with butter.
The following day, the cold chicken becomes sandwich meat. Peanut love teriyaki chicken so I also reheat it in low sodium teriyaki sauce and keep it warm in a thermos for his lunch with a side of vegetables (depends what is fresh).
Healthy Working Mom 
I love roast chicken and your recipe sounds great. Never thought about cooking it upside down at first to keep the white meat moist.
Thanks for the visit and compliment. I actually discovered upside-down cooking by accident…as a student I had no idea which way was up and cooked the whole thing upside-down…it was delicious! I now turn it over to get the breast skin nice and crispy though.
What a nice comforting dinner for a cold wintry day! I haven’t made roast chicken in a while…now I’m craving it. I save the bones like you and make chicken soup right after the dishes are cleared. It’s the best. Thanks for mentioning my blog – look forward to seeing what other healthy meals you cook up for your family.
Hi Jeanette,
It’s a pleasure to mention your blog…I love visiting it and getting ideas. Of course my style is more get and idea and ignore the fine print of the recipe, but with blogs like yours, I may just venture into following a recipe or two.
I look forward to your post about chicken stock. My dad always makes his own and for some reason it intimidates me. Or maybe the bones just gross me out.
The bones are gross, I agree. My recipe is just boil for AGES, take out bones and use! I will post in more detail once I start the soup.
Mmmm…. Looks good! I’ve started going my chickens in the crock pot because I don’t have time after work to do it in the oven. I miss that crispy skin, but the meat is still pretty tasty and certainly juicy.
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