I love the presentation of a roast chicken. It looks SO beautiful on the table and looks like I worked all day in the kitchen. I know they can seem intimidating to cook, but they aren’t. Trust me. You got this. This is coming from the girl that two years ago wouldn’t touch any chicken that wasn’t boneless and skinless!
After you try this recipe you will never want to spend money on a rotisserie chicken again. When you taste the crispy outside of this chicken followed by a juicy piece of chicken on the inside this recipe will make its way to the weekly rotation.
This week Whole Chickens are just 69¢/lb through 10/11, with a limit of 4. Buy 4. Fill the freezer! Each chicken is around $3.50 – $4.00.
3 Lemons (or lemon juice)
2 stalks of celery
3 tablespoons softened butter
1 tablespoon minced garlic
1 teaspoon paprika
2 teaspoon salt
1 teaspoon black pepper
Prep Your Seasoning
Cut two lemons in slices and celery and place it in the bottom of the skillet. I used my cast iron 15 inch skillet like this one. If you don’t have one, you NEED one. I cook in it almost daily.
Next in a bowl combine the juice of one lemon, softened butter, garlic, paprika, salt, and pepper in a bowl. Mix well.
Prep Your Chicken
Take your chicken out of the plastic. Make sure you do this in the sink. I put a grocery bag in the bottom of the sink and then open the chicken. There are a lot of juices in there!
I know it’s almost Halloween, but I will spare you the gory pictures.. ok maybe not gory, but you get the idea. Your going to have to get the giblets out. I hate this part, but the easiest way I have found is to keep the chicken in the grocery bag and set it up right so the cavity is facing down. Let your chicken do a little dance up and down and usually they just fall out. And if it makes you woozy like me quickly tie the bag and throw it away!
I then turn the chicken over and cut it right down the middle. It’s pretty easy with a good knife. I find that the chicken cooks more evenly this way, but it’s totally optional. Open the chicken up and place it in the skillet.
Baste the chicken with the butter mixture. Preheat the over to 350. Cook for 65 minutes. Let it rest for a few minutes before you slice into it.
That’s it! (Bonus, the butter sauce is amazing! Boil some noodles and put this sauce on them and serve them as a side dish.)