WHOLE ROASTED CHICKEN

WHOLE ROASTED CHICKEN

IMG_5413.JPG

Whole Roasted Orange Rosemary Chicken

What you need:

  • One whole organic local chicken (if you're able to source locally!)

  • Five cups of halved russet potatoes

  • Five cups of carrots

  • Two whole yellow onions

  • One whole orange

  • Two fresh rosemary stems

  • A teaspoon of cinnamon

  • One whole garlic bulb

  • Five cups of celery

  • Salt & Pepper to taste

 

 

How to Prep & Crisp Chicken:

  • Preheat oven to 425 degrees with rack in middle

  • Place chicken on sanitized surface and pat dry with paper towels

  • Find backbone + cut straight down

  • Starting at neckbone

  • Cut around the oyster, which is the best part in my opinion!

  • When you've cut through + the chicken is flat, cut the excess skin and tail off

  • Once the spine is out, make some extra cuts around the wishbone until chicken lays flat

  • Once chicken is laying flat, heat up cast iron on high for a few minutes

  • Use sea salt and coat chicken with salt and pat salt into skin

  • Place whole chicken onto cast iron until skin browns, then flip and brown on the opposite side

  • Once chicken is browned, place it into a baking

How to Prep the Baking Dish:

  • Add the chicken to a large glass baking dish

  • Add all cut vegetables and herbs to baking dish (I usually cut into 1 or 1.5 inch pieces and I cut the garlic bulb & orange in half)

  • Add in chicken broth (or whatever broth you prefer)

  • Season as you like

  • Place in oven for 30 minutes

  • Take out and baste the chicken

  • Put back in for another 20-30 depending on the strength of your oven

  • Remove and let sit for 5 minutes

  • VOILA! Whole roasted chicken!

 

This is my favorite way to cook chicken because you have so many left overs and I LOVE to make a dairy free chicken salad (recipe coming soon!) with the excess meat! Let me know how it works for you! 

Yia-Yia's Greek Meatballs

Yia-Yia's Greek Meatballs