Cold and snowy days always make me want to have something warm and delicious baking away in the oven, or bubbling on the stovetop. Sweatpants required. Staying inside all day out of that nasty weather cooking away and getting to reap the benefits. Save the dishes and clean up for later – you need to cuddle up on the couch with the goodies you just created, plug in a good movie and savor it. That mindset is what prompted me to buy a couple whole chickens at the grocery store (and that they were cheaper than buying chicken breasts).
Roasting a whole chicken can seem like a daunting task, but have no fear! It’s easier than you think, as long as you give yourself the correct allotted amount of time. Helpful tip: make sure your chicken is thawed correctly, not partially frozen when you start, otherwise, the bird will end up taking a lot longer to cook than anicipated. I used a large roasting pan with a grate in it to keep the chicken roasting above the juices (thanks for the awesome Christmas present Mom! 😍), but if you don’t have one of those that is ok! Just use whatever baking sheet, pan or dish that you have on hand that would fit the chicken into it. If you use a smaller roasting pan without the grate, then you will have to use less chicken stock than what the recipe calls for, so that you have the correct ratio of chicken to stock. In that instance, you would want to stock to come up about 1/4 of inch past the bottom of the bird.
I absolutely love the combination of citrus and rosemary with chicken or poultry. It gives it great freshness, along with a good depth of flavor. This is also a great recipe because it can be made any time of the year, and for any occasion. Citrus doesn’t have to be just for the summer! Don’t discard the drippings on the bottom of the pan afterwards – they make an amazing sauce! Reduce them down, strain any un wanted chunks out, and you have a velvety smooth sauce to laddle over your chicken. I served this with rosemary roasted potatoes and garlic green beans and it was the perfect combination! Definitely a go-to for me. FYI: the house smelled heavenly.
- 1 whole chicken
- 2 lemons, quartered
- 2 oranges, cut into 8 wedges each
- 1 onion, quartered, then each quarter halved
- 1 bunch of fresh rosemary
- 5 garlic cloves, minced
- Salt and pepper
- 32 oz chicken stock
- Cooking twine
- Preheat your oven to 450 degrees
- Stuff the cavity of the chicken with as many pieces of the lemons, oranges, onions, and rosemary that will fit. With the cooking twine, tie the legs together to help keep the cavity closed.
- Generously rub the garlic onto the outside of the chicken along with the salt and pepper.
- If you are using a roasting pan with a grate, place the prepared chicken on top of the grate inside the roasting pan. Pour the chicken stock into the bottom of the pan, along with the leftover lemons, oranges, onions, and rosemary.
- Bake for 2 hours, basting the chicken with the juices on the bottom of the pan every 10-15 minutes, until a thermometer inserted into the chicken reads 165 degrees. If the chicken starts to cook too quickly, you can reduce the heat to 425 degrees.
- After the chicken is cooked through, ladle the leftover stock and juices from the bottom of the pan into a sauce pan. Reduce the sauce over medium heat, skimming the fat off that rises to the top, until you have a smooth sauce.
- Carve the chicken and pour the sauce over to serve.