Description
Two are better than one, but this recipe also works for a single chicken. Simply use half the ingredients! Get ready for a simple, delicious meal fit for guests or a weeknight dinner. This is real food cooking at its best!
Ingredients
Scale
- 1 whole chicken, 4-5 pounds
- 5 teaspoons unrefined sea salt
- 2 teaspoons ground black pepper
- 4 tablespoons unsalted butter, melted
- 1 lemon, quartered
- 1 garlic head
- 4 sprigs rosemary
- 2 medium onions, sliced
- 2 teaspoons avocado oil
Instructions
- Preheat oven to 425 degrees F. Place the rack below the middle, so that the chickens will rest in the center of the oven.
- Slice onions to about 1/4″ thickness and spread over the bottom of the roasting pan. Drizzle with avocado oil.
- If your chickens contain giblets, remove and set aside. Season the inside of each chicken with about 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Stuff each chicken with 2 lemon quarters, the cloves from one-half a garlic head, and 2 sprigs rosemary.
- Place chickens over the onions, breast side up. Tuck the wings under the chicken so they don’t scorch.
- Brush melted butter over top and sides of one chicken and immediately sprinkle with about 2 teaspoons salt and 1/2 teaspoon black pepper. Repeat with the second chicken. (Butter and season one chicken at a time, to avoid allowing the butter to harden before salt and pepper is added.)
- Roast at 425 degrees F for 90 to 120 minutes, depending on the size of your birds. They are ready when the internal temperature reaches 165 degrees F. Insert the thermometer in the deepest part of the thigh.
- Rest chickens for 10-15 minutes after roasting, before slicing and serving.