There was a special on whole chickens at the supermarket yesterday so I came home with two. Visited allrecipes to get some ideas and landed on this easy-sounding one. I read almost all the reviews and wrote down various changes people had made and combined a few of these. I rubbed the chicken inside and out with a fresh lemon half, and threw the rest inside. Stuffed a couple of fresh garlic cloves plus a very large onion, quartered, inside, along with a good shake of ground rosemary (did not have fresh on hand). Combined salt, pepper, more rosemary and olive oil in a little bowl and rubbed it all over the chicken. Started the roasting, breast side up, at 425, for about 15-20 minutes to give it color and seal in the juices.
Turned the chicken over and basted with the pan juices. Reduced the temperature to 350 and let it roast for another hour or so, basting often. After about an hour of roasting, I added brussels sprouts, carrot slices and quartered potatoes around the chicken and made sure everything was coated well.
During the last 15 minutes of roasting, I turned the chicken over again, raised the temperature back to 425, to give the breast the golden brown color it needed.
Not so easy to wait the 10-15 minutes for the chicken to rest.....! I have to confess I ate pretty much half the chicken all by myself....yum!
As for doneness, I think the best way to test this is to use a digital thermometer. Ovens vary too much to depend on a formula.
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There was a special on whole chickens at the supermarket yesterday so I came home with two. ...