Tag Archives: roast chicken

Roast chicken with fresh garlic, rosemary and thyme

13 Dec

Never again, Loblaws, never again will I buy a pre-roasted chicken from you.

This bird was easy to prepare, tasty and very juicy!

Food 346

  • Served up with apple and arugula salad, roasted root veggies and onion gravy.

Food 365


  • 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
  1. Rinse chicken with cold water and dry the chicken, inside and out (with paper towels)
  2. Preheat oven to 425
  3. Rub chicken with generous amount of salt and pepper, crushed garlic, and drizzle of olive oil.
  4. Stuff cavity with peeled lemon, herbs and more crushed garlic.
  5. Add some more crushed garlic under the skin, without loosining it too much.
  6. Chop onions and make a bed at the bottom of roasting pan
  7. 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)
  8. 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
  9. Once cooked, broil for 10 minutes, to brown the skin
  10. Let rest before carving, for 10 to 15 minutes to let the juices settle.

Onion Gravy

  1. 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.
  2. Skim the chicken fat off the top, as much as possible.
  3. Add 1 cup of chicken stock, 1 tablespoon of honey,  one tablespoon of Dijon mustard and a splash of dry white wine.
  4. Heat mixture over medium heat for about five minutes, skimming more of the fat off of the top.
  5. Remove from heat and mix with hand held blender until creamy and smooth.
  6. Bring to a boil and stir continually.
  7. Taste. Adjust with salt and pepper.
  8. 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.



Easiest Ever Upside-down Chicken.

11 Feb

This was the easiest and most straightforward roast chicken I’ve ever made. I’ve trussed, brine-d, seasoned and stuffed many-a bird, but this time my goal was to find a simple and reliable technique that I could build off of. And I found it!(Apologies in advance if this is the most uninspiring slash boring post ever, but  I promise, it was tasty!)


This recipe was based on Michael Smith’s Roasted Chicken. The simplicity appealed to me. The only difference is that I (unintentionally) cooked the chicken upside down, however this worked in my favour because it made for some really juicy breast meat. SO there. Cook your chickens upside down. You’re welcome.

  • 1 whole organic chicken
  • olive oil
  • salt
  • pepper
  • thyme
  1. Preheat oven to 500
  2. Wash chicken with water, inside and out and dry well
  3. Season chicken generously and evenly with olive oil, salt, pepper and thyme and place in oven
  4. Immediately turn oven down to 350 and roast for 1.5 hours uncovered
  5.  Remove from oven and let rest for about 10 minutes before serving.

So very easy. This chicken turned out lovely and juicy with a crispy skin. I’ve always cooked chickens covered before, but apparently steam is not your friend while roasting (makes sense). This is also why it should be well dried before cooking. Next time I will get fancier with garlic and lemon and stuffing and all the fixings, but it is so good to know that this can be done very quickly and easily with satisfying results.

Served chicken with, what else,  kale salad, this time with a honey Dijon dressing and sour cream and  onion mashed potatoes (combine potatoes (skin on) , sour cream, caramelized onions, salt and then mash away).

Oh! And the sprouts on the salad are from my brand new sprout grower! (A future post about this no doubt awaits).

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