Roast Chicken: Cold Out? Eat This

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roast_chickenYou can warm up the house in no time flat with my roast chicken recipe. I cooked this today, in hopes that I could feel a little less wintery. You know what? It worked.

Roast Chick For Your Chick

One 3-5 pound whole free range/kosher/hallal chicken (get it from your butcher or specialty store), cleaned and left whole.  When I say clean, I mean CLEAN – put the chicken under cool water under the faucet and massage that chicken (watch the video to let me show you how), then let it dry by placing it over a paper towel.  Preparing the marinade is next.


  • 2 tablespoons of whole grain mustard
  • 2 tablespoons of maple syrup
  • Tabasco to taste (I like a little heat, so I use 3 teaspoons/or about 6 dashes)
  • Juice from 1/2 lemon
  • 1/4 cup of extra virgin olive oil
  • 3 squirts of Bragg Liquid Aminos (or low sodium soy sauce)
  • 3 cloves garlic, chopped


  • You’ll also need a 1-gallon sealed plastic storage bag
  • 1 lemon, cut lengthwise and quartered
  • 2 cloves garlic, peeled and chopped in half

Combine everything (except the chicken & extras) in a bowl and stir well.  Place your chicken in the plastic bag with marinade. Close the bag and shake the marinade around.  Place the chicken breast side down in the refrigerator for one hour. (Try not to leave it in longer, the chicken will only get tough.)

Preheat oven to 350. Cut one lemon lengthwise, then quarter. Peel two cloves of garlic and cut them in half. Remove the chicken from the fridge, and place garlic and lemons inside the cavity of the chicken. The flavor will come through beautifully while it sits in its own juices.

Place the chicken BREAST SIDE DOWN in a shallow roasting/baking pan for the first hour with foil on top.  After the first hour, turn it over by using tongs and remove your foil. I check the oven every 30 minutes. I usually take a spoon and pour the juices on the top of the chicken to keep it moist-but this isn’t even necessary.

It should take about 2 hours.  But how do you know when the chicken is fully cooked? Poke the breast with a long serving fork and the fork will come out easily if it’s done. It usually takes two hours and fifteen minutes in my oven (every oven is different).

When that chicken is done, let it rest outside of the oven for 15 minutes. Carve (or if you have no knife skills like me), tear it apart with your fingers.


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About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
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