This chicken is crispy on the outside, moist on the inside. If only you could taste the picture! You might be thinking this is daunting to make but not so. Here’s a meal that takes minutes to prepare and in just over an hour, you have your dinner ready and on the table waiting to be devoured!
Simple Roast Chicken Yields: 4-6 servings
~ 3lbs Whole chicken
2 large onions
1/2 head of garlic
Extra virgin olive oil
Sea salt and cracked pepper
Preheat oven to 410°F, preferably on convection roast if your range offers it.
Start by cutting the onions in wings and placing in a pyrex dish or the like. Drizzle olive oil. Add salt and pepper.
Next, prepare the chicken – I wash mine (optional) by rubbing the chicken with some lemon juice and then rinsing it lightly under running water. Place atop the onions and drizzle olive oil all over the chicken; rubbing it to ensure even coating.
Split the garlic head in half and cut the half in half, and stuff inside the chicken.
Fold the chicken flaps closed.
Trust me on this next step. Go heavy on the salt! Cover the entire chicken with salt – when you think you’ve over done it and may have to test your blood pressure, you’ve salted right. ;) Add black pepper next, and this bird is ready for the oven! Told you prep was a breeze!
Set your timer for an hour and fifteen minutes (75 minutes). Remove from the oven and smell the heavenly goodness that is your dinner! Serve with salad and a side of roasted potatoes.
Bon appétit. xo