- 1 (4- to 5-pound) chicken, wing tips removed
- Salt and pepper, to taste
- 2 lemons, halved
- 1 head garlic, cut in half
- 1 bunch fresh herbs of your choice (thyme, rosemary, sage)
- 1 cup chicken stock or water, for deglazing
Place rack on second level from bottom of the oven. Heat to 375° F. Remove fat from the tail of the chicken and remove giblets from the cavity (use or freeze for stock).
Season cavity with salt and pepper. Stuff with 1 lemon half, garlic and herbs. Squeeze the other lemon half over the chicken and season with salt and pepper.
Place chicken in a roasting pan breast-side up.
Put in oven and roast for 12 to 15 minutes per pound, until its internal temperature reads 165° F. After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking to the pan.
When cooked, remove chicken to a platter. As you lift the chicken, tilt it over the roasting pan so that all the juices run out and into the pan. Remove and discard the lemon, garlic and herbs from the cavity.
Spoon out excess fat from the roasting pan, leaving the juices, and put pan on top of the stove. Add stock or water and bring contents of pan to a boil, while scraping the bottom of the pan vigorously with a wooden spoon. Let it reduce by half. Season with salt and pepper to taste. Serve sauce alongside the chicken.
For a thicker gravy, whisk in 2 tablespoons flour mixed with 2 teaspoons chicken fat to boiling liquid on the stovetop.
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