Boyfriend Roast Chicken | Bethenny Frankel

By adriennehannis

Ingredients

• 1 roast chicken, 3-3 1/2 pounds
• Salt and pepper to taste
• 1 yellow onion, cut in half
• 1/2 carrot
• 1/2 stalk celery
• 1/2 lemon
• 2 cloves garlic, smashed
• 2 sprigs each fresh rosemary, thyme, and oregano
• 1 tablespoon olive oil
• 1 tablespoon melted butter (*use ghee/clarified butter if Whole30/paleo)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees. Rinse the chicken and pat it dry. If the chicken has giblets or neck inside, remove those and lightly season the inside of the chicken with salt and pepper. Put half the onion, carrot, celery, lemon, garlic, and fresh herbs inside the chicken. Tie the legs together with twine. Slice the remaining onion and put it in a roasting pan sprayed with cooking spray. Put the chicken on this bed of onions.

In a small bowl, combine the olive oil and melted butter. Using a basting brush, brush every inch of the chicken with the olive oil-butter mixture. Season the entire chicken with salt (or garlic salt) and pepper and bake on the middle rack for 1 hour and 15 minutes.

Turn the oven temperature to 375 degrees and cook for another 30-45 minutes, or longer if your oven isn't as hot or your chicken is a little bigger. If the top still isn't crispy, put the chicken under the broiler for a few minutes to completely brown it. You will know the chicken is done when you pull at the leg and it feels ready to come off and the juices run clear (not pink) when you pierce the skin with a knife.

Remove the chicken from the oven and cover it with foil in a lose tent shape. Let it sit for about 20 minutes so that the juices can settle into the meat, then serve with any of the vegetable side dishes in this chapter. Remember to use what you have.