Amy’s Favorite Roast Chicken

Amy's Favoirte Roast Chicken RecipeThe Aftermath
We survived the holidays mostly intact. I say mostly because I don’t think anyone can consume that much cheese, beef, and heavy cream without some sort of adverse effects. I couldn’t bring myself to step on the scale this morning for fear it would laugh at me—I chose to live in ignorance. Even the dog gave me a You’ve got to be kidding me look when I filled her bowl.

It’s times like these when it becomes difficult to figure out what’s for dinner mainly because no one is really that hungry, (except my two boys…constantly). But, we gotta eat and whatever I make has to be easy and actually be good for you…preferably with a salad on the side.

What would this perfect meal be? Roasted Chicken. There are few things more satisfying than a nice, juicy roasted chicken. Served with a fresh green salad on the side, it is the perfect meal to get back into the daily routine and to lighten things up.

Roasting a chicken is not difficult and there are hundreds of ways to do it. One of my favorites is this recipe for Bundt Pan Rotisserie Chicken that I shared back in March.

But, the easiest way is to rub it with olive oil, salt and pepper, and throw it in the oven for an hour or so. If you have the energy, you can also chop up your favorite herbs and rub it as well as some olive oil all over the chicken for some great flavor.

Below is the recipe for Amy’s Favorite Roast Chicken that I use the most because it is the most reliable and I can do multiple chickens. (See the point about my boys above.) Having a thermometer to check the temp is key so that you know the chicken is cooked through.

Amy’s Favorite Roast Chicken

2 3 to 4-pound chickens
2 Whole lemons
1/4 Cup Olive Oil
2 Tablespoons kosher salt
2 teaspoons fresh ground pepper
2 Tablespoons fresh thyme, chopped
2 Tablespoons fresh rosemary, chopped

Preheat the oven to 450º F.

Mix together olive oil, salt, pepper, and chopped fresh herbs in a small bowl. Set aside.

Rinse and pat your chickens dry with a clean cloth or paper towel. Cut the lemons in half and place two halves of the lemon in the cavity of each chicken. Rub both chickens all over with the oil and herb mixture. Feel free to rub some under the skin of the breasts.

Place the chickens on a cookie sheet, breast side up and put them in the preheated oven for 60 to 75 minutes. Check for doneness with a thermometer. Chicken is done when a thermometer inserted into the thickest part of the thigh reads 165º F.

Let the chickens rest for 10 to 15 minutes before carving. Enjoy.

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