HERB ROASTED CHICKEN
This herb roasted chicken is juicy and full of flavour with the addition of roasted garlic and shallots. It is a quick and easy way to make dinner for the whole family the best part is you get to make chicken stock out of the bones to use later for soups!
INGREDIENTS:
1 whole organic or free run chicken
4 large shallots (sliced in half lengthwise)
3 celery stalks (chopped)
2 lemons(sliced in half)
2 garlic bulbs (chop off about 2 cm of the top of the whole bulb)
a bushel of rosemary (finely chopped)
a bushel of thyme(finely chopped)
a bushel of sage (finely chopped)
sea salt
pepper
2 tbsp olive oil
3/4 cup water
2 tbsp apple cider vinegar
METHOD:
Preheat the oven to 350° F
In a medium size roasting pan, add the shallots, celery, garlic, lemon, apple cider vinegar and water.
Unwrap the chicken, rinse and pat dry with paper towel
Place breast side up over top of the celery and shallots on the roasting pan
Tie the legs together with kitchen twine, and tuck the wings under the body of the chicken
Brush olive oil over the whole chicken
Season the chicken by covering every inch of the skin with rosemary, thyme, sage, salt & pepper
Roast the chicken and baste it with the juice from the pan every 30 minutes, until cooked through
Roasting usually takes about 1 hour and 20-30 minutes depending on the size of your chicken
Use a thermometer when cooking with meat to make sure the temperature is at a food safe level Chicken should be cooked thoroughly to 165 degrees F
Once it has come to the correct temperature, take out of the oven and let rest for 15-20 minutes before carving.
Serve with roasted vegetables