Whole chicken, 3-4 lbs
1 onion
Kosher salt
Fresh rosemary
1 lemon
Olive oil
1. Wash chicken and pat dry with paper towel. Remove giblets from inside and stuff with rosemary, quartered onions and lemons. Tie legs shut. Brush outside with olive oil and sprinkle with salt.
2. Bake at 425 degrees uncovered for ~ one hour or until a meat thermometer registers 180 degrees.
3. *I often roast two at the same time. Just leave some room between the two chickens so they cook evenly. Increase the cooking time by ~30-45 min. Let the chickens rest for awhile, then pull all the meat off, shredding as you go.
4. *Leftover ideas: use the carcasses to make broth overnight in the crockpot, enchiladas, chicken tortilla soup, chicken noodle soup, tostadas, BBQ chicken sandwiches, chicken salad sandwiches, chicken oriental salad, chicken pitas, chicken wraps with veggies and salad dressing, chicken pot pie, curried chicken over rice, alfredo pasta with chicken.
Andrea Davis/Lexie Hall
