Sunday Roast Chicken

This is a great recipe for Sunday Dinner. Roast a whole chicken until the skin is brown and crispy and dripping with flavor. Serve with roasted vegetables or mashed cauliflower for a classic meal. Then, pull the rest of the meat off the bone, and you’ve got at least one additional meal for later in the week. The best roast chickens are full of flavor, but contain few ingredients. We’ve tried our best to replicate this simple farm classic.

What You’ll Need:

• 1 roasting chicken, 4-5 pounds

• Salt and pepper

• 1 tablespoon dried each: rosemary, basil, garlic powder, zest of two lemons

• 2 lemons, zest them, then cut them in quarters

• 1 whole head of garlic

• Ghee or olive oil

• 2 yellow onions, sliced

What You’ll Need:

1. Preheat the oven to 425.

2. Pat the outside of the chicken dry using paper towels. This is IMPORTANT. If the skin is wet, it won’t get crispy.

3. Rub the inside and outside of chicken with ghee or olive oil. Salt and pepper the inside and outside of the chicken. Make. It. Rain.

4. Sprinkle the rosemary, basil, lemon zest, and garlic powder on the outside of the chicken.

5. Cut the lemons into wedges and place 2 of the wedges inside the chicken, with the whole heat of garlic.

6. If you feel fancy, tie the legs together and tuck them under the chicken. If you’re feeling regular, your chicken will be fine.

7. Toss the remaining olive oil with the remaining lemons, onions salt and pepper. Pour this mixture around the pan.

8. Roast for about 1 hour and 15 minutes, or until the juices run clear.