Whole Roasted Chicken
From Chef Rob McDaniel
We cook a whole chicken at least once a week, usually over the weekend. If I’m at the restaurant, I like to cook on the rotisserie. Most folks don’t have a rotisserie at their disposal, so I wanted to share a recipe for roasting chicken at home.
Rob McDaniel’s Whole Roasted Chicken
1 whole chicken, 3 to 3 ½ lbs.
1 lemon, cut into quarters
1 head garlic, cut in half
2 large sweet onions, each cut into one-eighths
1 bunch fresh thyme
2 bay leaves
½ stick unsalted butter, cut into one-eighths
salt and pepper
Preheat your oven to 450℉. Dry the chicken well with paper towel, then season the inside of the cavity with salt and pepper. Stuff the garlic, half of the lemon, thyme, bay leaves, and half of the butter into the cavity.
Place the remainder of the onion and lemon in the bottom of a small Dutch oven. Place your chicken on top of the onion, then place a couple of pieces of the butter on top of the chicken and place the rest of the butter in the bottom of the Dutch oven.
Place uncovered into the 450℉ oven for 20 minutes. After 20 minutes, remove and baste with melted butter and juice from the bottom of the pan. Turn the oven temperature down to 400℉ and return the chicken to the oven for an additional 30 minutes or until done.
When the chicken is done, the juices will run clear and the thigh muscle will read 165℉. The size of your bird will determine the exact cooking time. Allow to rest for 10 minutes before carving.
We like to have this roasted bird with mashed cauliflower and the cooked onions.