My favourite Roast Chicken
For me there is something about a simple roast chicken that I always crave in the cooler months. Feel free to add garlic, shallots or any of your favourite veggies and aromatics to the pan while chicken is roasting.
3 lb roasting chicken, preferably organic(1.4 kg )
juice of 1 lemon , reserve the lemon to place into bird cavity
2 Tbsp.extra virgin olive oil (30 ml)
1 tsp. Dijon mustard (5 ml)
1 Tbsp. Worchestershire sauce (15 )
1 Tbsp. chopped fresh rosemary (15 ml)
1 tsp. dried Greek oregano (5 ml)
1 tbsp. paprika (15 ml)sweet or smoked
1 tsp. kosher salt (5ml)
½ tsp. freshly cracked black pepper (2.5 ml)
Preheat oven to 375 degrees F.
Rinse and pat chicken completely dry with paper towel.
In a small bowl combine, lemon juice, olive oil , mustard and worchestershire sauce. Whisk to blend. Reserve the lemon after squeezing.
In another small bowl combine the rosemary, oregano and paprika .
Season the cavity of bird with half the salt and pepper. Quarter lemon , that has been juiced and place inside bird cavity.
Place bird, breast side up in roasting pan and tie together legs with butcher’s twine. Pour olive oil mixture all over bird , rubbing well with hands to distribute evenly. Sprinkle with spice mixture and with rest of salt and pepper.
Roast the chicken for about an hour, basting until juices run clear and has an internal temperature of 175 to 180 degrees F. Let rest for five minutes before carving.
Serve with vegetables such as zucchini, eggplant, tomatoes and onions.
Serves 4
