A few years ago I hosted my fiancé’s friends for dinner for the first time. Probably reading too far into it, I wanted something that would be impressive yet approachable, easy for me to make yet showed I put in thought and effort. I also needed it to feed a crowd. Clearly, I was trying to win them over, and since they still accept all of my dinner invites, I know I set the right tone with that first dinner party where I served none other than the humble yet somehow grand, whole roasted chicken.
A whole roasted chicken lends itself to a beautiful presentation plus there is a built-in conversation starter with the carving and serving of the pieces. Now when I make it, it’s far less ceremonial, in-fact it’s downright efficient – I typically make one on a Sunday and use it throughout the week – thighs for dinner, breasts turned into chicken salad for lunch, wings to snack on, and I even use the drippings to make broth.
A tasty, juicy, healthy whole roasted chicken is the versatile, retro-feeling, simple Sunday supper that I encourage you to try and enjoy!
Total Time: 2 Hours
Makes: 6 servings
- 1 WHOLE MEDIUM CHICKEN, APPROX. 4-5 LBS.
- SALT + PEPPER
- 1 MEDIUM ONION
- 2-3 MEDIUM CARROTS
- 1 STICK BUTTER, SOFTENED
- 1 TBS MINCED GARLIC
- 4 TBS FRESH HERBS, CHOPPED (SEE NOTES)
- 4 ADDITIONAL HERB SPRIGS
- 1 LEMON
- Use any combination of fresh herbs you like. I had parsley, sage, and chives from my garden but rosemary and thyme are also traditionally used.
- You can eat the onions and carrots or blend in the juices as part of the soup stock
- If you’ve ever roasted a turkey, it’s very similar, just quicker.