Whole-Roasted Chicken

Chef/Cook: Patricia Jimenez-Perez

Estimated Prep Time: 15 minutes
Estimated Cooking Time: 60 minutes*
Yields 4-6 servings
*Actual cook time will vary depending on your oven.

•	1 whole chicken (~4 lbs), gizzards and giblets removed, rinsed and patted dry
•	Salt and Pepper
•	3 cloves garlic, peeled and smashed
•	4 sprigs thyme
•	1 bay leaf
•	1 lemon, quartered
•	2 medium onions, cut in chunks
•	2 carrots, cut in chunks
•	Canola oil

•	Oven-safe skillet or roasting pan
•	Chef or Santoku knife (your preference)
•	2 Cutting Boards
•	Meat thermometer
•	Tin foil (optional)

1	Preheat oven to 375
2	Season chicken liberally with salt and pepper. Don’t forget cavity!
3	Stuff cavity with garlic, thyme, bay leaf, and lemon
4	Arrange onions and carrot (cut in chunks) on the bottom of roasting pan or skillet
5	Drizzle pan with canola oil
6	Place chicken on veggies. Place in the oven. Roast 1 hour
7	Turn oven up to 425. Roast until thermometer measures 170 in the thickest part of the thigh (approximately 60 minutes). It is a good idea to test temperature at about 45 minutes. Be sure to check both sides and rotate chicken if necessary as some ovens will not heat evenly.
8	Once 170 degrees is reached, remove from oven, set aside and let rest for 10 minutes prior to serving. Optional: Cover with foil while resting
9	Serve whole or sliced on a platter surrounded by the roasted veggies