Perfect Roast Chicken

I thank www.elenaspantry for this recipe.  I have made it every week for the past month.  It does double duty for me.  Roast chicken dinner on Saturday night, then chicken soup for lunch on Sunday.  The secret is to make a broth out of the chicken carcass as soon a you have taken the chicken off the bones.

Joanne Levesque, RHN

Registered Holistic Nutritionist

www.puremednaturopathic.com

Perfect Roast Chicken

·         1 whole chicken (2-3 pounds)
·         sea salt
·         freshly ground black pepper
·         1 bunch fresh thyme
·         1 lemon, halved
·         1 head garlic, cut in half crosswise
·         2 tablespoons olive oil
·         1 medium onion, quartered

1.       Preheat oven to 425°

2.       Remove chicken giblets and rinse chicken inside and out

3.       Pat chicken dry

4.       Place chicken in a 9x13 inch Pyrex baking dish

5.       Liberally salt and pepper inside of chicken

6.       Stuff cavity with bunch of thyme, both halves of lemon and all garlic

7.       Brush outside of chicken with olive oil and sprinkle with salt and pepper

8.       Tie legs together with kitchen string and tuck wings under body of chicken

9.       Place each onion quarter into a corner of dish

10.   Roast chicken for 1 ½ hours or until juices run clear

11.   Allow to cool slightly and serve with seasonal vegetables