I start with a 3 1/2 lb, good quality, free-range, antibiotic-free bird. I like Murrays or D'artagnan. My favorite is from Iacono (a local chicken farm, but it's a 30 minute drive so not always feasible). Organic chicken is expensive, so I make sure that we get the most out of it. I always make chicken soup soon after I roast a chicken. That way, my family of four, gets at least two meals out of it.
- chicken - 1 whole @3.5lbs
- rosemary - 2 stems
- lemons - 2
- orange - 1
- ghee - 1 tbsp (or an oil of your choice)
- dill - 1/2 tsp, dried
- himalaya salt - 1 tsp
- agave syrup or honey - 1 tbsp
- pepper - 1/2 teaspoon
Preheat the oven to 395
First, you should always wash your chicken in cold water.
Cut the lemons and orange into quarters. (I sometimes use apples and/or onions as well.) Stuff the bird with the citrus and the rosemary.
Take a tablespoon of ghee and massage the bird with it. Make sure it is evenly coated.
Wash your hands! Wash your hands whenever you touch raw chicken. You do not want to spread bacteria all over your kitchen.
Sprinkle the chicken with salt, pepper and dill.
I like to baste the chicken a couple of times. After about 45 minutes, take the chicken out and drizzle the agave or honey on it.
Bake for @ another 15 minutes. Your total cooking time should be about an hour but that will vary slightly from oven to oven. You will know your chicken is done when the interior temp reaches 170 degrees. Take the temperature from the thigh. That will give you the most accurate reading. The chicken should look golden and toasty.
Take the chicken out of the oven and out of the pan as well. I rest mine on a cutting board for about 10 minutes so the bird can soak up all of the juices before carving it.