1 whole chicken
olive oil
kosher salt
freshly ground black pepper
1 fresh lemon and/or orange
sprigs of fresh thyme, rosemary and/or sage
(or use a total of 2 teaspoons of the same dried herbs)
3 cloves of garlic, peeled
Preheat oven to 400 degrees. Remove any giblets from the chicken and reserve for another use. Wash and dry the chicken, inside and out. Rub the chicken inside and out with olive oil, salt and pepper. Roll lemon and/or orange under palm on the counter to loosen the juices. Using the tip of a sharp knife, pierce the fruit about 20 times. Insert garlic, herbs, and fruit inside the cavity of the chicken and secure the flap of skin with a toothpick to keep them in place. Place chicken in a roasting pan, breast side down. Roast at 400 degrees for 10 minutes and then reduce temperature to 350 degrees. Continue roasting until the internal temperature of the chicken is 180 degrees – about an hour. Remove chicken from the oven, cover with foil and let rest for 10-15 minutes before carving.
Notes:
Pan drippings can be made into a sauce or gravy, if desired – be sure to add some lemon or orange juice for extra flavor!
For a great chicken salad – use leftover chicken, toasted nuts (almonds, pecans or walnuts), dried cranberries, and celery mixed with mayonnaise and a small amount of lemon or orange zest.
