Roasted Whole Chicken with Fall Herbs
Ingredients:
- 1 whole Red Door Ranch chicken (about 3-4lbs)
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 lemon, quartered
- 1 onion, quartered
- 4 cloves garlic, smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions:
- Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and place it in a roasting pan.
- Season the chicken: Rub the entire surface with olive oil. Season generously with sea salt, black pepper, dried rosemary, dried thyme, and garlic powder.
- Stuff the cavity: Place the lemon quarters, onion, garlic, fresh rosemary, and fresh thyme inside the cavity of the chicken.
- Roast the chicken: Transfer the chicken to the preheated oven. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- Rest and Serve: Let the chicken rest for 10-15 minutes before carving. This helps the juices redistribute, making the meat tender and juicy.
- Enjoy: Serve with your favorite fall vegetables and sides. It’s perfect for a hearty meal that brings warmth and comfort to the table.