If you’re intimated just by the thought of roasting a whole chicken, I urge you to continue reading. This will be the easiest, no-hassle meal you’ll ever make and it will go a long way. The best part is that this little bird only costs $10 and you can stretch it all week long. Are you convinced yet? Keep reading.Imagine the look on your special someone’s face when you casually pull a perfectly roasted chicken out of the oven, and look good while doing it, no less (you’ll have had 1.5 hours to get yourself ready while the bird roasts). And you’ll need to learn how to roast a chicken at some point in your life. So start with this and you’ll never go back.
Here’s what you’ll need for my Lemon Roasted Chicken with Confetti Potatoes:
- 1 3.5-4 lb whole chicken
- 1 sack of confetti potatoes, or any small roasting potatoes of your choice (I get enough to cover the bottom of my roasting pan)
- 4 tablespoons of extra virgin olive oil
- 5-6 sprigs of fresh rosemary
- 5-6 sprigs of fresh thyme
- 1 whole lemon
- Salt and pepper
Now for the most important part. I cannot stress the importance of letting poultry or meat rest. Nothing pains me more than seeing people cut up a steak right after it’s taken off the grill, or carve a turkey the moment it comes out of the oven. The moment you do this, the juices escape and you might as well be eating desert sand.
You won’t need gravy, but if you want it, take your pan drippings and place them into a bowl. Pour the contents through a strainer. Pour the drippings into a small pan and heat gently, whisking in a pinch of flour until you reach your desired consistency.
Fieldhouse Fun Fact: I watched “You’ve Got Mail” for the millionth time while I roasted this chicken that’s pictured. It’s one of my top three favorite movies of all time and I love all the New York scenes. “Hey, how about… oh, how about some coffee or, you know, drinks or dinner or a movie… for as long as we both shall live?” -Joe Fox