It was a cold and wet weekend and all I wanted to do was curl up by a fire and eat some good old comfort food. I believe the perfect winter meal is a roasted chicken. And it boggles my mind how many of my friends don't know how to make one, or they assume it is difficult. It is quite possibly one of the easiest things to cook. Here's my version, and it turns out perfect every time.
1 5-6 pound roasting chicken
2 T room temperature butter
2 lemons, one halved and one sliced
1 large bunch fresh thyme
5 cloves garlic
5 springs of fresh rosemary
freshly ground black pepper
Preheat oven to 425F.
Remove any giblets that may be in the chicken. Rinse chicken thoroughly. Generously salt and pepper the inside and outside of the chicken. Stuff the cavity of the chicken with the lemon cut in half, garlic, springs of rosemary and thyme. Insert sliced lemon slices under skin covering the breasts. Brush the outside with butter and sprinkle again with salt and pepper.
Place chicken in roasting pan, breast side up. Roast the chicken for 1 1/2 hours, or until the juices run clear when pierced with a knife between the leg and thigh. Remove, and cover with foil. Let chicken rest for 20 minutes before serving.
Serve with roasted vegetables.
This is adapted from Ina Garten's Roast Chicken recipe. You can view her recipe here.