Roast Chicken

I used to be so intimidated to make a roast chicken because it seemed like so much effort and time went into doing it that I just resorted to buying my roast chicken at the grocery store.

Until one day I got brave and decided to try and make it on my own and surprised myself at how simple and easy it actually was. All it takes is a few really good quality ingredients to make a delicious roast chicken at home. The best part is, you know exactly what goes into the one you make at home versus the one you purchase at the grocery store (which by the way is loaded up with hormones to plump it up and so much sodium!).

Surprise your family with a Sunday dinner of roast chicken with your favorite sides and be prepared for the all the compliments.

Ingredients:

• 1 (5-6 pound) whole chicken
• kosher salt
• fresh ground pepper
• 1 lemon, halved
• 1 large sprig of fresh rosemary
• 1 medium sized yellow onion, thickly sliced
• 1 head of garlic, cut in half crosswise
• 3 carrots, cut into 2 inch chunks
• 3 celery stalks cut into 2 inch chunks
• 1/4 stick of softened butter
• 1 tsp of cornstarch
• 1/4 cup of water

Equipment:

• Roasting pan
• Chef’s knife
• Large Cutting Board
• Large colander
• Sauce Pan
• Whisk

Directions:

1. Preheat oven to 425 degrees
   
2. Remove the chicken giblets and rinse the chicken well under water inside and out. Pat dry with paper towels.
   
3. Stuff the cavity of the chicken with the lemon, rosemary, and garlic and rub the outside of the chicken generously with the butter. Season with kosher salt and fresh ground pepper.
   
4. In a large roasting pan, place the onion, carrots, and celery lining the bottom of the pan and place the chicken on top.
   
5. Roast the chicken for 90 minutes or until the juices run clear when you cut between the leg and the thigh. Cover the chicken with foil and let it rest for 20 minutes.
   
6. Prepare the gravy by removing the chicken and the veggies from the pan and transferring it to a serving platter. Pour the juices from the pan into a sauce pan and set the stove on low to medium heat. While it is heating up, mix 1 tsp of cornstarch with about a 1/4 cup of water and stir. Add this to the gravy and whisk until the gravy thickens.
   
7. Carve the chicken and serve with the warm gravy.