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Roast Chicken

Recipe for June 5, 2011 

 

Rotisserie Chicken from the super market is easy.  But it can’t compare to a chicken roasted in your own oven.  And it’s easy if you follow a few simple rules:

 

Buy you chicken at the farmers’ market.

If you roast your chicken the day you buy it, season it as soon as you get home with salt and pepper, inside and out.

Swivel the wing tips and tuck them underneath the bird.

Wrap it up and put it in the refrigerator.

Take the chicken out of the refrigerator at least an hour before roasting.

Roast the chicken in an ovenproof dish or pan about the same size of the chicken.

After roasting let it rest for a least 10-15 minutes before serving.

 

1 chicken* weighing at least 3 ½ pounds

Salt and pepper

1 onion, quartered

1 lemon, quartered

3-4 cloves of garlic, peeled

Olive Oil

 

Preheat oven to 400 degrees.

Stuff the prepared bird with the onion and lemon.  Rub the oil over the bird. Place the bird in a lightly oiled pan, scattering the garlic in the pan.  About every 20 minutes spoon the pan juices over the bird.  Start checking the bird to test for doneness after about 50 minutes.

Serves 4 

 

Tips from The Art of Simple Food – Alice Waters 2007 

*Ingredients can be found at the market