Easy Roast Chicken

Serves: 4

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

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 12 x 8 x 1 1/2-inch roasting pan breast-side up.

Put in oven and roast 60 to 90 minutes (average 12 to 15 minutes per pound) or until juices run clear and 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 the sauce with chicken in a sauceboat.

Notes

For a thicker gravy, whisk in 2 tablespoons of flour mixed with 2 teaspoons of the chicken fat to the boiling liquid. Strain and transfer to a sauceboat.

Recipe by Lynne Vea, PCC Chef

Source: Recipe from PCC Cooks class, "Perfect Poultry and Meat."

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

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Comments

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Your roast chicken recipe is not wheat and gluten free

Your recipe for roast chicken with gravy is not technically wheat and gluten free, since you suggest using flour to make the gravy. While most people who are sensitive would make adjustments, your claims are not actually accurate on the page. I would suggest making a clarification in the body of the instructions and/or suggesting ways to make the gravy that are gluten-free.

Correction noted and fixed!

Thank you for your eagle eyes and writing to us so this could be fixed. As a wheat-free gal myself, I'm always on the lookout for "hidden" wheat in items. This got easily missed because it was in the instructions. I've moved this particular reference to the Notes field, and taken off the gluten and wheat-free icons. Can't use those if it just says "flour." Thanks again for your comment. - Nancy, PCC Web Team

recipe correction, maybe missing a line?

Shouldn't you turn the oven down to 325 after about ten minutes? 450 for an hour seems far to hot to roast a chicken???

roast chicken correction

Hi Jon! You are so right! Actually the temperature should read 375 F. for the duration of the roasting period. Although, as you suggest, another excellent method would be to start the temperature at 450 F., roast the chicken for 10-15 minutes and then adjust the temperature down to 350 degrees F. and continue roasting to 165 F. Thanks so much for pointing this out. We'll make the correction.

Cheers!
Lynne

Easy Roast Chicken

I saved the recipe from teh "Taste" flyer. Glad I checked the website for the correct temp before making it. My question: what is the 2nd lemon for?

lemons, lemons, lemons!

Hi Lynne (nice name, btw!)

That extra lemon is for garnish. I love to serve the chicken on a pretty platter, surrounded by herbs and a few lemon wedges. That way folks who like a little extra sparkle can add a squeeze at their discretion.

Have a great day!
Lynne

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