Never again, Loblaws, never again will I buy a pre-roasted chicken from you.
This bird was easy to prepare, tasty and very juicy!
- Served up with apple and arugula salad, roasted root veggies and onion gravy.
- 1 whole chicken (organic preferably)
- 1 head fresh garlic, with cloves peeled
- 2 whole lemons, one peeled
- 1 bunch of rosemary and thyme
- 1/3 cup olive oil
- salt and pepper
- 2 medium onions
- Rinse chicken with cold water and dry the chicken, inside and out (with paper towels)
- Preheat oven to 425
- Rub chicken with generous amount of salt and pepper, crushed garlic, and drizzle of olive oil.
- Stuff cavity with peeled lemon, herbs and more crushed garlic.
- Add some more crushed garlic under the skin, without loosining it too much.
- Chop onions and make a bed at the bottom of roasting pan
- Place dressed chicken on top of onions, and roast uncovered for about 1.5 hours, squeezing fresh lemon on top every 25 minutes or so. (This was a pretty small chicken, maybe 4 lbs. If yours is bigger, cooking times will be longer)
- To check for done-ness, make small incision into leg and breast. If juices run clear, the chicken is cooked. If pink, it needs longer
- Once cooked, broil for 10 minutes, to brown the skin
- Let rest before carving, for 10 to 15 minutes to let the juices settle.
- Remove the onions and juice from the bottom of the pan and transfer into a small pot. Remove the stuffing from the chicken and add some of the roasted garlic to the pan.
- Skim the chicken fat off the top, as much as possible.
- Add 1 cup of chicken stock, 1 tablespoon of honey, one tablespoon of Dijon mustard and a splash of dry white wine.
- Heat mixture over medium heat for about five minutes, skimming more of the fat off of the top.
- Remove from heat and mix with hand held blender until creamy and smooth.
- Bring to a boil and stir continually.
- Taste. Adjust with salt and pepper.
- Delicious onion gravy! Top carved chicken with gravy and a sprinkle of fresh thyme.
Once the chicken is polished off, I plan to make some homemade stock with the bones. Perfect for holiday soups and sauces.