Smells of roasted poultry and fresh herbs in the kitchen always remind me of holiday time in New York. Because Thanksgiving has long been my favorite holiday, this dish lets me have the aromas and flavors of Thanksgiving anytime—but with chicken as a perfect swap.
ROASTED CHICKEN
WITH ROSEMARY, GARLIC & ONION
Makes: 6 servings
Serving size: 6oz (170g)
Prep time: 10 minutes
Cook time: 2 to 21⁄2 hours
INGREDIENTS
3lb (1.4kg) whole chicken, rinsed and dried
pink Himalayan sea salt and freshly ground black pepper
1 small yellow onion, quartered
1 tbsp chopped fresh rosemary
4 garlic cloves, halved
DIRECTIONS
1 Preheat the oven to 350°F (177°C).
2 Season the chicken with salt and pepper. Stuff the onion and rosemary inside the chicken. Place in a baking pan and add the garlic. Cover with aluminum foil and roast until cooked through and the juices run clear, about 2 to 21⁄2 hours. (The internal temperature should reach at least 165°F [74°C].)
3 Uncover the chicken, increase the oven temperature to broil, and broil for 2 to 4 minutes to crisp the top of the bird.
4 Remove the chicken from the oven, allow to cool slightly, and carve before serving.
NUTRITION FACTS
per serving
300
18g
2g
32g