After a hard day of hiking, I have been wondering what the best food options are. I crave something savory, filling, and salty. After a long afternoon of eating sweet energy bars and fruit, I don’t want anything sweet for dinner. Salad is another favorite. A huge roast chicken is one of my favourite meals. Many recipes online have been modified and adapted by me. This has made it easier for those who don’t have enough space to make a complete kitchen kit. Roast chicken is my favorite type of chicken. It’s simple to prepare, rich in protein, and can stretch your dollar.
Serves 4 people. Total Prep and Cook time: 2 hours 20 minutes
- 2 carrots, diced
- 1 celery stalk, chopped. If celery leaves are available, keep them.
- Half of a yellow onion diced
- One whole chicken
- A medium-sized batch is sufficient to make a large amount of parsley
- Half of a lemon
- A few sprigs (or rosemary, if you don’t have thyme), of rosemary
- Salt and pepper
- A few cloves of garlic minced
- 1/4 cup (2 tbsp.) butter
- Pre-heat the oven to 425 F. Rinse thoroughly the chicken and dry it. Season the chicken generously inside and out with salt and pepper.
- In a large skillet, melt 1 tbsp butter. After the garlic has been minced, heat 1 tbsp butter in a skillet. Next, add your celery, carrots, and onion. Allow it to cook on medium heat until it becomes softened. Add your celery, parsley, and thyme at the end.
- After your vegetables have been cooked, place them inside the chicken. Cut 2 to 3 lemon slices, and place them inside the cavity.
- For a total time of 1 hour and 20 minutes, place the stuffed chicken in the oven. At:
15 minutes: Let the chicken rest for 15 minutes before you begin to rub it with the remaining butter. Turn the oven to 350F.
40 minutes: Pour the remaining lemon juice around the chicken
1 hour: Mix the pan juices with the chicken. Take your chicken out of the oven. Turn the pan upside down and use a spoon to coat the chicken with the juice. Once the chicken has been removed from the oven, check the temperature at the thickest part of the chicken (shoulder and breast). It should be at 165F. If it isn’t, return it to the oven.
- After the chicken has been cooked, remove it from the oven and allow it to rest for 15 minutes.
Serve with brown rice or any other vegetable. I love pan-fried brussels sprouts and steamed broccoli. Keep the bones of the chicken for a healthy, savory stock.