google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0
Let's Be Social!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
1 whole roasting chicken 4 to 6 pounds
4 tablespoons olive oil
2 medium onions, cut into wedges
2 heads of garlic, tops cut off
1 lemon cut in half
Salt and cracked black pepper
3 stems fresh rosemary
3 stems fresh oregano
3 stems fresh bay leaf
3 stems fresh thyme
1 tablespoon poultry seasoning or rub
Step by Step Instructions
Preheat oven to 450
Pour 2 tablespoons of olive oil in the bottom of a large iron skillet.
Wash chicken and tuck wings under.
Place onion and 1 broken up head of garlic around the chicken.
Stuff fresh herbs into the cavity of the chicken.
Squeeze lemon over chicken and vegetables. Stuff lemon rinds into cavity of the chicken.
Tie the legs together using some kitchen twine.
Drizzle remaining olive oil over chicken and vegetables, giving the chicken a bit of a massage to evenly spread the oil.
Sprinkle chicken with salt, pepper and your choice of poultry seasoning or your favorite chicken rub. I love Pride of Szeged chicken rub!
Place in oven and bake for 30 minutes.
Reduce oven temperature to 350 and continue cooking until a meat thermometer reads 165 degrees and/or the juices run clear when the thigh is pierced with a knife.
Remove from oven and allow chicken to rest for 10 minutes before carving and serving.