If you’ve been wanting to learn how to roast a whole chicken, you’re gonna dig this post. Roasting your own chicken isn’t only easier than getting a pre-roasted chicken home without leaking in the car, but it’s oh so yummy. Oh, baby, nothin’ like it.
It only takes about an hour and a half of roasting time and a few minutes of prep! So don’t be, well, uh, chicken. Give it a try.
Roasted Chicken and Potatoes
Makes about 4 servings.
Preheat oven to 350°F.
- 1 whole chicken (at least 4-5 pounds in size)
- 1 whole lemon
- 1 cup Dijon mustard
- Sea salt
- Pepper
- 3 bay leaves
- 10-20 baby potatoes
Remove all loose pieces from the inside of the chicken. They may be inside both ends so check thoroughly. If you have no use for these, you can throw them away.
Important: Wash hands thoroughly in between steps so no ingredients are contaminated with chicken juices.
Place chicken in a large oven-safe pan with sides no higher than about 4 inches high. This will allow her to brown nicely. Cut the lemon in half. Squeeze lemon juices all over the chicken while guarding with your fingers so no seeds drop into the pan. Place lemon halves inside the chicken.
Smear mustard, sea salt, and pepper all over the chicken. Toss a few bay leaves on top of the chicken. May she roast in peace. Place chicken in the oven to roast for an hour.
Cut potatoes in half or quarters so they are similar-sized pieces. Sprinkle with salt & pepper and add to roasting pan with chicken. Cook for another half hour to 45 minutes.
Important: Check chicken with a meat thermometer to make sure she has reached 165°F in her most voluminous places. Poultry must always reach this temp before it is safe to eat.
When done, remove the roasting pan from the oven. Allow chicken to rest for about 20-30 minutes before cutting into it.
Look at you. You did it. Soak in the praise of thy people. You and Girdie make a great team.