Roast chickens are perfect to either feed a group OR to feed yourself without much hassle. I honestly prefer to make them just for myself because it yields so many delicious leftovers that become so versatile. My FAVORITE form of leftover roast chicken is to shred it up and make chicken salad. So goooooood.
The most satisfying part of cookin' the bird is that you pretty much rub it with butter and spices, place it in the oven, and after about an hour and a half of doing nothing, your home smells like Ina Garten's kitchen. Well that and there's a ton of crispy chicken skin waiting for you to peel off and wear as a face mask. And by that I mean cram in your cram hole (your mouth, you sicko). Am I the only one that does that? Sure hope not.
I like to use my enamel cast iron dutch oven, but a roasting rack will work well here too. OR if you want to be lazy, a slow cooker works too! You just wont have crispy chicken.
For the slow cooker: Follow the instructions below (minus the whole oven part), and place the onions and prepared chicken in your slow cooker - cook on low for 4-5 hours. The meat will fall of the bone. Nom nom nom.
- 4-5 lb. whole chicken, gizzards/giblets removed
- 1 large yellow onion
- 1/4 cup grass-fed butter or ghee
- 2 lemons
- 1 tbsp dried thyme and/or rosemary
- 5 cloves garlic, 3 minced, 2 cut in half
- Salt and pepper to taste
- Preheat your oven to 475.
- Cut the onion in half. Slice up one half and place the slices at the bottom of the dutch oven or roasting pan. Quarter the other half and reserve to stuff inside the bird's cavity.
- Pat your bird dry with a paper towel. Liberally salt and pepper the cavity.
- Cut the lemons in half. Zest and then juice into a separate dish. Reserve the rinds.
- In a bowl, microwave the butter and whisk in the lemon zest, thyme/rosemary, minced garlic gloves and salt and pepper.
- Rub the chicken all over with the buttery mixture. Use your hands...it's a dirty job, but someone's gotta do it!
- Stuff the cavity with the remaining onion, 2 halved garlic cloves and lemon rinds.
- Place the chicken on top of the onions in the dutch oven and drizzle the lemon juice on top.
- Place in the oven for 15 minutes. Reduce the oven temp to 425 and roast for an additional hour and 15 minutes. If the bird is larger than 5 lbs, keep it in the oven for an extra 15 minutes.
- Eat like a savage.