Roasted Chicken

Whole Roasted Chicken with Rosemary and Lemon

Why is it that roasted chicken is considered to be such a comfort food? For me, it’s because my grandmothers made the most delicious roasted chickens. We devoured them on Shabbat dinners, at a table filled with lively conversation, and a whole lot of love. I adored my grandmother’s; I looked up to them for their wisdom, humor, and their incredible culinary skills.

For that and so much more, I gravitate to a roasted chicken when I want to feel nourished. I also love the combination of lemon and rosemary. I maintain a kosher kitchen, so as much as I would love to coat my chicken in butter, I cannot mix milk with meat; margarine is not a good substitute for butter, but olive oil works perfectly well.

I stuff the cavity with lemon wedges, sprigs of rosemary, and a quartered onion. I coat the chicken in olive oil and sprinkle it with kosher salt and pepper. That’s it.

Then, I roast it in a preheated (425 degrees) oven for 50-60 minutes, basting it every 15-20 minutes.

Place a meat thermometer in the thickest part of the leg. When it reaches 165 degrees, the chicken can be removed from the oven. Let it rest for a half-hour before slicing.

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Lesley Wolman

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