Truly one of my favorite simple meals is a great roast chicken. So easy, flavorful, and everyone thinks you slaved for hours. I believe if you asked every Chef what their favorite home cooked meal is, a roast chicken would be the hands down winner. The leftovers are amazing for chicken salad or soup, and the bones great for stock.
Roast chicken that has made many Sunday dinner appearances in my bungalow and will continue to do so during the cold winter months. Just add peeled potatoes and root vegetables to this for a true comfort meal. And, the drippings make a wonderful sauce by crafting a roux and adding chicken stock.
Bungalow Chef Roast Chicken
One 4-5 lb. roasting chicken, rinsed and patted dry with paper towel
2.5 tsp. kosher salt
1 large yellow onion cut in half
1/2 large lemon
large spring of Rosemary
Preheat the oven to 475 degrees
Season the chicken with the salt inside and out. Place 1/2 of the onion, the 1/2 of the lemon and the rosemary in the chickens cavity (Bum) Tie the legs together with kitchen twine. Refrigerate uncovered overnight.
Let the chicken come to room temperature before you place it in the oven. Place the chicken and remaining onion half into a shallow roasting pan or cast iron skillet. (I use a le Creuset Roasting Pan or a Lodge Cast Iron Skillet.) Roast for 45 minutes to an hour. The chicken is done when an instant-read thermometer inserted into the thickest part of an inner thigh resisters 165 degrees. Remove from the oven, tent loosely with foil and let rest for 15 minutes. Carve and serve.
Simple and Delicious!
Mike Mech “The Bungalow Chef”