Description

Versatile and Delicious. It checks the boxes in more ways than you realize.

Ingredients

Scale

1 Whole Chicken, 3.5 to 5 Lb

1 Tablespoon Kosher Salt

The Rub:

1 Tablespoon Good Quality Olive Oil

1 Tablespoon Fresh Thyme, Chopped

1/2 Tablespoon Fresh Garlic, Minced

1/2 teaspoon Fresh Black Pepper, Coarse Ground

1 Lemon, Zested with Microplane

The Nest:

1 Large Carrot, Diced

1 Yellow Onion, Diced

1/2 Head Celery, Diced

For the Sauce:

1 teaspoon Olive Oil

1/2 Tablespoon Fresh Garlic, Minced

1/2 Tablespoon Fresh Thyme, Minced

About 1 Cup of the Jus from the Roast (If not a store bought, low/no sodium chicken broth will work)

Instructions

1. Dry off the whole chicken and season with the kosher salt and let it rest while you make the herb rub.

2. Make the rub and then slather it onto the chicken, rub it into the skin

3. Dice up the vegetables and place them on the bottom of the roastin pan and rest the seasoned chicken on top.

4. Roast at 300º for 2 – 2.5 hours. After the first hour, baste the chicken with the renderings in the pan.

5. Once you get an internal temperature of 155º in the thickest part of the thigh, turn the oven up to 375º. Check the temperature after 30 Minutes. It will not be at 185º in the thigh but it will give us an idea of how much longer you have. I recommend checking every 30 minutes at the most from now on. It will start getting to temperature really quick, so pay close attention.

Notes

If you have a remote thermometer this would be a great recipe to use it on. You can find one at ThermoWorks if you are interested in buying one.

Prep Time: 15 min
Cook Time: 3.5 hours
Category: Chicken
Method: Roasting
Cuisine: American