WHOLE ROASTED CHICKEN

WHOLE ROASTED CHICKEN

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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