While the Sonoma County wildfires raged on my parents were evacuated and stayed with me at the time I made this recipe.
We were horrified as we watched our beautiful Sonoma and Napa counties burn. I wanted to make a simple, yet nourishing lectin-free meal to make my parents relaxed and comforted without all the fuss.
A roasted pastured chicken (for the soul) was in order! Full of flavor and as easy-to-make.
Roasted Chicken (for the soul)
Servings 6
Ingredients
- 1 whole pastured chicken
- 4 whole carrots
- 1 whole lemon quartered
- 4 whole garlic cloves with skins
- 5-6 whole sweet potatoes
- 1 whole yellow onion
- 3 tbsp olive oil
- salt/pepper to taste
- 1 strand baking twine
Instructions
- Heat the oven to 475 degrees and take out a large roasting pan.
- Rinse vegetables, no need to pat dry. Take 3 of your carrots and lie them in the center bottom of your pan (your chicken will lie on the top - raised, to easily roast the chicken throughout).
- Place the whole chicken on top of the carrots (breast side up), making sure to remove any innards in the cavity of the chicken.
- There is a large piece of fat, often referred to as "schmaltz" that sits near the cavity of the chicken. This is an old secret that was lovingly passed down to me. I am grateful for this tip; it makes all the difference! If you have the schmaltz, remove it and evenly disperse it underneath the skin on top of the chicken (where the breasts are), on either side. As the chicken roasts, the fat dissolves and acts as a natural lubricant, which will keep the breasts tender while roasting. Don't despair if it's not there! You will do just fine, but keep in mind you will have to check the chicken while roasting to baste here and there (no big deal). I would rather have the schmaltz do the work for me.
- Quarter your lemon. Squeeze lemon juice in a bowl (as you squeeze, be sure to "cup" your hand underneath the lemon so you can catch any seeds that pop out while letting the juice run through your fingers). Discard seeds. Place quarters of squeezed lemon wedges throughout the pan (I like to place a few in the cavity of the chicken). *You can also place any desired herbs in the cavity as well.
- With the chicken in the pan, tie the two drumsticks together with baking twine. Then fold the wings underneath the body of the chicken on either side. This just ensures it fully cooks the chicken evenly.
- Chop the onion into quarters. Assort onion quarters, carrots and sweet potatoes whole throughout the pan. Leave garlic clove skins on during the roast (and remove when eating). Disperse all around the pan.
- Drizzle olive oil and reserved lemon juice all over the chicken and vegetables.
- Sprinkle the assortment with salt and pepper to your liking. I prefer lots of pepper myself, not just for flavor but for pops of black color. By now the oven should be preheated and you are ready to place the chicken in the oven.
- Roast chicken for 15 minutes. Reduce heat to 375 for an additional 40-60 minutes, depending on the size of the chicken. A good rule of thumb - 20 minutes per pound, plus an additional 15 minutes, depending on your oven. I would be sure to check your chicken from time to time, to see how it's coming along. Baste if it's looking dry, the point is to keep it moist.
- A good way to tell your chicken is fully cooked is by moving the drumstick. If it moves easily, it is cooked through. I go as far as slicing along the drumstick to check that the juices run clear.
- Let the roasted chicken cool for 15 minutes before serving. Tent the chicken with tin foil during this time to seal in the juices and moisture, if you prefer your chicken to be moist with a crisp skin.
I love roasted chicken because it is a classic that is essential to your recipe repertoire. There are endless variations to this dish. With herbs, vegetables, and spices, you can recreate over and over again and it will taste completely different, yet classic!
I must say my parents and I enjoyed sitting down eating roasted chicken and just being together. I am so grateful for my family’s safety and send all of my love to those that have lost their loved ones and homes. It is a tragedy. Sonoma and Napa counties hold a deep place in my heart.
If you can, please donate to the most amazing organization, the Red Cross. If you cannot afford to give a monetary donation, clothing, furniture or any other belonging would help as well. Please donate to someone in need.
Giving is in itself healing…
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