Ingredients (Serves 6):
4 lbs whole roasting chicken
1 tsp. sea salt
1 tbsp. rosemary (chopped)
3 tbsp. extra Virgin olive oil
4 garlic cloves (chopped)
1 thyme (chopped)
1. Preheat the oven to 425ºF (218ºC).
2. Place the chicken on a roasting pan and coat in half the oil. Rub the sea salt, plus all the rosemary and thyme on all sides. Roast for 15 minutes
3. Lower the heat to 350ºF (177ºC), rotate the pan, add garlic and continue roasting until the internal temperature reaches 180ºF (83ºC), about 20 minutes per pound.
4. Let rest for 15 minutes before serving. Enjoy!
Served best with roasted broccoli and brussels sprouts and a salad.
Refrigerate in an airtight container for up to three days. Repurpose the leftovers in a salad, soup, wrap, stir-fry or fried rice.
Add cumin, paprika and black pepper. Stuff the cavity of the chicken with more herbs, lemon wedges, onion and/or garlic. Slide butter under the skin or inside the cavity.
Save the chicken carcass to make bone broth.