Roast Chicken
Serves: 4 servings
  • 1 4-5 lb whole chicken
  • Kosher salt
  • Freshly Ground Black Pepper
  • 1 lemon, halved
  • 1 head of garlic, cut in half
  • 2 TBSP melted butter (I use unsalted)
  • 1 medium sized onion (any will do, I use yellow or red)
  1. Preheat the oven to 425 degrees.
  2. Remove any innards from the chicken cavity/neck, rinse and pat dry.
  3. Stand the chicken on end in a roasting pan and liberally sprinkle the cavity with kosher salt and freshly ground black pepper.
  4. Stuff the cavity with lemon and garlic (as much as will fit - typically half of the lemon and garlic bulb for this sized chicken)
  5. Tie the legs together with kitchen string and tuck the wing tips under the chicken.
  6. Brush the entire chicken with 2 TBSP of melted butter.
  7. Liberally sprinkle the chicken with salt and pepper.
  8. Roughly chop the onion and place around the chicken.
  9. Roast the chicken uncovered for 1 hour and 30 minutes or until juices run clear.
  10. Allow the chicken to rest for 5-10 minutes before carving.
Recipe by Stretching a Buck at