Lisa’s Roast Chicken

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Lisa's Roasted Chicken

Author: Lisa Zapatka

Cook time: 1 H & 15 MInactive time: 30 MinTotal time: 1 H & 45 M

I cook two chickens, however you can certainly use this recipe to cook one chicken. We will usually eat the chicken for dinner with sides for 2-3 nights and then I make chicken salad with the rest. You can repurpose the chicken however you would like. For sides, I recommend either mashed sweet potatoes or roasted smashed potatoes and sautéed broccoli rabe or any other green vegetable you like.

Ingredients

• 2 - 4.5-5 lb chickens
• 1 large sweet or yellow onion
• 1 lemon
• 1 head of garlic
• Sea salt, black pepper & dried French Thyme

Instructions

1. Preheat oven to 425. Spray roasting pan with nonstick spray.
2. Generously sprinkle with salt, pepper and thyme on both sides of the chicken. Then put the chickens in roasting pan breast side up.
3. Halve and slice both the onion and lemon and spread around the chicken in the pan.
4. Cut the head of garlic in half, break apart the cloves and spread around the chicken as well.
5. Roast at 425 for about an hour and 15 minutes to an hour and a half.
6. I recommend using an instant read thermometer. You want to cook to an internal temperature of 165. I check the temperature on a few places on the chicken, particularly the thickest part of the thigh. You do not want to overcook it or the breast meat will be dry.
7. Let it rest about 30 minutes before cutting it up.