Creating a habit of roasting a chicken on a weekly basis will do wonders for meal planning! A whole chicken is the MOST economical and will either feed many mouths or create leftovers to turn into another (or same!) meal next day.
- 1 3-4 pound Organic, free-range, roasting chicken*
- Sea salt and ground black pepper
- 1 large bunch fresh thyme or rosemary
- 1 lemon, halved
- 2 tbsp olive oil
- 2 cups sliced leeks, rinsed well
- 4 carrots, peeled and sliced on the diagonal (1/4 inch)
- 3 stalks celery, rinsed and sliced on the diagonal (1/3 inch)
Preheat the oven to 425°F.
If necessary, remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pate the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme and both halves of the lemon.
Brush the outside of the chicken with olive oil and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the leeks, carrots and celery closely around and underneath the chicken.
Roast the chicken for 1 hour, or until the juices run clear when you cut between a leg and thigh. A thermometer inserted into the thigh should read 165°F (73-75°C). Remove to a platter and cover with aluminum foil. Allow chicken to rest for 20 minutes before serving.
Transfer the veggies to a bowl and keep warm with foil until ready to serve. Sprinkle with chopped parsley and lemon juice, if desired.
NOTE: veggies can be omitted if unavailable as the chicken can hold it’s own and still result in deliciousness
*KATK always advises choosing the most naturally raised animals for all recipes