What’s for Supper?

Tonight I made roast chicken.  I really like to make a small, whole chicken because I like the white meat and Ed likes the dark.  Also, it leaves leftovers for tomorrow’s lunch.


  • small whole chicken, antibiotic and hormone free, vegetarian fed
  • olive oil
  • salt and pepper
  • lemon
  • onion
  • carrot
  • 2 fresh bay leaves

Remove giblets from the chicken.  Rinse inside and out with water and let dry.  Put chicken in a Dutch oven or roasting pan and stuff the cavity with a halved lemon, a quartered onion, large chunks of carrot, and bay leaves.  Drizzle the outside of the chicken with about 2 Tbsp olive oil.  Sprinkle with salt and pepper.  Roast at 375 F until a thermometer reads 185 F in the white meat, about 1 1/2 hours.  Remove chicken from oven and allow it to rest covered with foil for about 20 minutes.

If you want to stuff the chicken, it will add about 20-30 minutes to the cooking time.


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Filed under Food, Recipes, What's for Supper?

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