I began making
roast chicken every week after the birth of my daughter. I started this
tradition because I wanted her to have a distinct memory to look back on from
her childhood. If it was Sunday she knew what her mama was making for dinner. When
I tell my friends I make a whole chicken on a weekly basis they look at me like
I'm crazy. People are so intimidated to cook an entire bird these days! What
they don't realize is how incredibly simple it is. Not only that but it's a
cost-effective way to feed a family of 4. Or if you have a smaller family, like
mine, you'll have some leftovers to make sandwiches or top salads with the next
day. At home, we call this meal "Sunday Chicken". It's always a hit, tummies
are happy and full, and plates are scraped clean.
1 (4-5 lb)
whole organic chicken
1 ½ tbsp
freshly ground black pepper
finely chopped fresh sage
finely chopped fresh parsley, plus extra sprigs for cavity
sweet onion, halved
oven to 450º F.
chicken and pat the skin and cavity with paper towels so that it's completely
dry. Place the chicken in a medium-size baking dish or roasting pan,
salt, pepper, sage, and parsley in a small bowl, and rub the chicken with half
of the mixture on the first side. Flip the chicken over and rub the remaining
mixture on the other side (breast-side up) so that the whole outside of the bird
is well covered with seasoning. Stuff the cavity of the chicken with 2-3 sprigs
of parsley, lemon halves, and onion halves.
chicken in the oven and roast, uncovered, for 1-1 ½ hours, or until the skin is
golden brown, crackly, and the internal temperature reads 165º F on a meat
thermometer. My oven cooks the chicken perfectly in 1 hour and 25 minutes but
every oven is different.
chicken and baste it in its pan drippings. Loosely tent it with foil and let it
rest for 10-15 minutes in the pan.
I like the
flavor of sage and parsley together but you could use a variation of herbs like
thyme and rosemary instead if you prefer those. I serve this easy roast chicken
with buttermilk biscuits and sautéed green beans, and my family devours it
every time. I hope yours will enjoy this simple tradition as much as mine!