I roasted 2 small chickens (both around 3lb each) for dinner (actually, only one was used for dinner, the other was saved for lunch the following day).
I don’t mess with my roast chicken too much, I like to keep it simple, so that you can appreciate the chicken flavour.
I stuff the cavity with lemon, garlic and herbs (I use parsley, sage, rosemary and thyme – kind of like the song “Scarborough Fair“. When I was living in the UK, I visited Scarborough many times. I never went to a fair while I was there though.)
Simple Roast Chicken
- 1 chicken 3-4lb in weight (preferably pastured or at least free-range/organic)
- 1 tbsp sea salt
- ½ tsp dried rosemary
- ½ dried thyme
- ¼ tsp dried sage
- ¼ cup coconut oil – melted
- zest and juice of ½ lemon
- 2 cloves garlic
- sprigs of fresh herbs (I use parsley, sage, rosemary and thyme
Preheat the oven to 190°C/375°F.
While it is heating up, mix together the salt and all the dried herbs. Squeeze the juice of the lemon all over the skin of the chicken, then rub well with the coconut oil. Sprinkle the salt/herb mixture all over the skin, seasoning it well. Do not forget to season the cavity.
Now stuff the cavity with the fresh herbs, garlic and the squeezed out lemon rind.
Place the chicken on a rack in a roasting tin and sprinkle the lemon zest over.
Roast in the preheated oven for 20 minutes per lb plus an extra 20 minutes until the juices run clear and the internal temperature in the thickest part of the thigh has reached 82°C/180°F when measured with a meat thermometer.
Remove from the oven, cover with a clean cloth and allow to rest for 30 minutes before carving into portions. I like to take the wings off, the legs off (which I then separate into a thigh and a drumstick, and then remove the breasts whole. I cut each breast into 2 or 3 pieces depending on size.
This can be served at once as a roast dinner, or it can be cooled and used for lunch or another meal.
Make sure you save any pan drippings as these will be used to make a simple gravy to serve with your chicken.