If you are new to the whole roasting a whole chicken thing, you’re gonna dig this post. Roasting your own chicken isn’t only easier than getting a pre-roasted chicken home without leaking in the car, but it’s oh so yummy. Oh, baby, nothin’ like it.
It only takes about an hour and half of roasting time and a few minutes of prep! So don’t be, well, uh, chicken. Give it a try.
Preheat oven to 350°F.
They say not to name your farm animals. But, since her days are over already, we’ll take the risk of becoming too attached and call her Girdie. Here’s what you’ll need…
- 1 whole chicken (at least 4-5 pounds in size)
- 1 whole lemon
- 1 cup dijon mustard
- Sea salt
- 3 bay leaves
- 10-20 baby potatoes
Remove all loose pieces from inside chicken. They may be in both ends so check thoroughly. If you have no use for these, you can throw them away.
IMPORTANT: Wash hands thoroughly in between steps so no ingredients are contaminated with chicken juices.
Place Girdie in a large oven-safe pan with sides no higher than about 4 inches high. This will allow her to tan (brown) nicely.
Cut lemon in half. Squeeze lemon juices all over chicken while guarding with your fingers so no seeds drop into the pan. Place lemon halves inside Girdie. Poor Girdie.
Smear mustard, sea salt, and pepper all over chicken. Toss a few bay leaves on top of Girdie. May she roast in peace.
Place Girdie in oven to roast for an hour.
Cut potatoes in half or quarters so they are similar sized pieces. Sprinkle with salt & pepper and add to roasting pan with Girdie. Cook for another half hour to 45 minutes.
IMPORTANT: Check chicken with meat thermometer to make sure Girdie has reached 165°F in her most voluminous places. Poultry must always reach this temp before it is safe to eat!
When done, remove roasting pan from oven. Allow chicken to rest for about 30 minutes before cutting into it.
Save and refrigerate loverly broth for other recipes.
Look at you. You did it. Soak in the praise of thy people. You and Girdie make a great team.