I’m guilty of relying on the rotisserie chickens readily available at the grocery store.  Really ANY grocery store.  They are, for sure, best to eat that initial day you bring it home – still juicy and warm.  In the days after the chicken is good in fried rice or soups.

I was recently reminded of the simplicity of roasting a whole chicken at home.  It doesn’t take much — really just salt and pepper, if that’s all you have on hand.  I slathered mine in butter, then generously salted and peppered it, and finally lemon zest (from 1 lemon).  Inside I stuffed the same lemon (cut in half) and about 3 or 4 cloves of garlic.    Into a 425 degree oven for about 1 hour and 15 minutes it went (my bird was just over 4 pounds, and I actually think an hour would have been enough).  Look for golden, crispy skin (my favorite part)  and juices that run clear.  Let it REST.  Then enjoy!  I paired the super tender meat with some simple greens and ta-da, a simple workday lunch was on the table (yes, it’s convenient that I work from home and cook for my job).

Here are some roast chicken resources and inspiration!

Bon Appetit Podcast on Roast Chicken (Episode 134)

Barefoot Contessa Perfect Roast Chicken

The Pioneer Woman Roast Chicken


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