Roast Chickennnnnn

INGREDIENTS

1 4-6 pound chicken
Kosher Salt
Pepper
Butter
Lemon
1/2 Apple
4 Garlic
1/2 onion
Thyme sprigs (you can also use dried)

STEPS

Remove chicken from fridge 30 minutes before ready to cook. Preheat oven to 475F.

Dry Chicken inside and out with paper towels to get it as dry as possible (This helps keep it nice and crispy and juicy). Truss the bird (refer to Instagram how-to).

Rub chicken real nice with butter, even gently lifting the skin from flesh to rub underneath. Generously salt and pepper the chicken, inside and out, like GENEROUSLY. Jab lemon all over and place into bird’s cavity, along with 1/2 chopped apple, peeled garlic cloves, chopped half onion, and thyme sprigs. Make sure it’s not stuffed to the brim, we want nice airflow, like the perfect day in mid-May.

Place bird either onto roasting rack, rack made of rolled up the foil, or some chopped veg, anything that can lift it directly off the pan to allow airflow. A cast-iron pan is best to roast in but really in quarantine whatever you have works just perfectly.

Place into oven and turn the heat down immediately to 400F. Cook for one hour. With 45 minutes left, baste with some melted butter and add a splash of water to the pan. BE CAREFUL so water doesn’t sizzle on you.

When chicken reaches the internal temperature of 165F remove from oven and rest for 20 minutes on a cutting board covered with a tea towel.

At this point, if you’re not following the meal plan, carve her up and enjoy! Maybe with a lovely gravy.  If you are following along, enjoy the wings as a snack right now, and wait for the chicken to completely cool before using in other recipes. Can be kept for 3-4 days in the refrigerator.