065 - Roasted Chicken


065 - Roasted Chicken

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Roast Chicken

1 5 to 6 lb. chicken, giblets and neck removed
Kosher salt
1 tbsp. fresh ground pepper
Extra virgin olive oil
1 preserved lemon, quartered
½ lemon, halved
1 head garlic, halved horizontally
8 sprigs parsley
8 sprigs thyme
3 sprigs rosemary (3 inches)
½ onion, halved

Rinse and pat dry chicken. Place in pan, loosely covered with dish towel andrefrigerate overnight or at least 4 hours. To prepare chicken, Preheat oven to 425. Remove from refrigerator and pat dry inside and out. Generously season cavity, rubbing with ½ T kosher salt and fresh ground pepper. Add ½ lemon, garlic, parsley, thyme, rosemary and onion. Tie legs together with kitchen twine. Using two fingers, gently loosen the skin over the breasts. Insert two quarters of preserved lemon in each side. Rub entire outside of chicken with olive oil and salt. Roast at 425 for 20 minutes, then reduce heat to 375. Cook for another 40 minutes, rotating pan every 20 minutes to brown evenly. Test for doneness with meat thermometer or by pricking thickest part of thigh with a fork. Juices should run clear. Remove from oven and let rest for 15 or 20 minutes before carving. Tilt bird to allow cavity juices to flow into pan and use for a simple gravy. Only carve amount to be eaten immediately.