As with any whole chicken recipe, this one is totally versatile - you can basically throw whatever herbs, alliums, or roast-able veg into the dish with your chicken. I use rosemary simply because it grows with abandon in our backyard, but it also can't really be beat smell-wise. I like to tuck it under and in the bird, peeking out the sides just a bit, so it doesn't burn.This chicken is really great served with a bitter greens salad and mustardy dressing.
Ingredients
-whole chicken, gizzards and giblets removed
-salt and pepper
-lots of olive oil for drizzling
-2 whole heads of garlic, sliced in half
-1 large onion, sliced in eighths
-a few sprigs of rosemary
-1 large lemon, skin on, cut into wedges or slices (toss any seeds you run into but don't stress)
Recipe
-preheat oven to 325
-season chicken with salt and pepper, place in a baking dish, and drizzle olive oil over the top
-nestle your garlic, onions, sliced lemon, and rosemary around, under, and in the chicken
-salt and pepper your nestled items, and give them a good drizzle of olive oil as well
-roast for 2 hours before checking the temp with a meat thermometer. Internal temp in the meatiest part of the chicken should be 165 degrees. Continue checking every 15 minutes or so until the chicken reaches 165.
Eating out at restaurants is basically impossible on the allergen elimination diet, so you'll be doing a ton of cooking. When you get sick of cooking, leftovers are your friend. There are so many methods for roasting a chicken, but this recipe goes low and slow. This is the perfect chicken recipe to throw in the oven on a slow Sunday evening. It makes your home smell incredible, is impossible to mess up if you have a meat thermometer, and you'll have leftover chicken for the week.
