I like to maximize the most out of my meals. Roasting a chicken is the type of meal that keeps on giving. The first night we enjoy the tasty meal and the next day I either plop the leftovers on a salad, chop it up for a sandwich or make chicken salad. The same night of roasting the chicken I use the carcass in the delicious 703 Mommy and Me crockpot chicken stock recipe. So easy. Follow our delicious stock recipe, turn on the crock pot prior to going to bed and in the morning my stash of stock is ready.
Whole roasting chicken
olive oil
salt and pepper
Package of rosemary and thyme
1 lemon - half quartered and half sliced
1 onion - quartered
Preheat oven to 375. Remove inners from chicken. Place chicken in roasting pan. Coat with olive oil and salt and pepper to taste. On top of chicken, gently pry skin from breast. Stuff slices of lemon and half of rosemary and thyme under the skin, evenly distributed on both sides. Stuff in the cavity the lemon quarters, remaining herbs and onion. Cook until meat thermometer registers 180 degrees in the thigh. Chicken ranging from 4-6 lbs can take any where from 2-3.5 hours to cook.
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