...See what I did there?! I made a whole roast chicken last night and HOLY MOLY! It was so easy, so good, and SO CHEAP!
The recipe was inspired by this one here, but I actually made it EASIER and I think better!
Citrus-Herb Whole Roast Chicken
You will need a 4 lbs whole chicken (to feed 4), 1 orange, 2 lemons, 1 small yellow onion, 3 cloves of garlic, rosemary, italian parsley, thyme (my grocery store sells this great herb packet with all three, fresh, not dried), EVOO. All this cost me a grand total of $9.20 (already had the EVOO).
First deal with the citrus and herbs. Chop the herbs, about 3-4 tablespoons of each and mix with 1/2 cup EVOO. I actually used a homemade rosemary-infused olive oil that my big sister makes! It's amazing! Set this aside. Take the orange and one lemon and slice them thin. Take the second lemon and just cut it in half. Peel the garlic and onion, and cut them in half.
Now... the chicken! Wash it in cold water and get all the giblets out. Pat dry with paper towels and get it as dry as possible!
Next, stuff half the lemon into the cavity, followed by all the onion and all the garlic. Sprinkle in some salt and pepper, then put the other lemon half at the end.
Rub the chicken down on both sides with the EVOO/herb mixture. Side note, my brother is a chef and he recommends using half-EVOO, half-a lighter oil like vegetable or canola. Personally, I could drink EVOO so I'm not interested in cutting it!
If you have stick butter in your fridge, this isn't necessary but it's AWESOME. Slice up about 6-8 little slivers and slide them up under the skin of the chicken.
Next, transfer your chicken into a Dutch Oven. You could also use a roaster but I'm obsessed with my Dutch Oven and use it for EVERYTHING. So put the chicken in there, cover it in the orange & lemon slices, along with salt and pepper. Cook with the lid on at 425 degrees for one hour.
After an hour, take it out and check the temp. If it's hitting 165, perfect! Take the lid off and return to the oven for an additional 20-30 min to get it nice and brown on top (gotta love that crispy skin).
When it's done, let it sit for a 10 minutes before diving in... It will be the longest 10 minutes of your life!
photo credit for all images to Claire/WPOC