The Perfect Roasted Chicken

Ingredients:

• Whole chicken, giblets removed (buy organic if you can)
• 2 tablespoons kosher salt
• 2 tablespoons olive oil
• 1 lemon, sliced into rounds
• 1 onion, quartered
• 2 stalks fresh rosemary (eliminate this if you don’t have it)
• 1 teaspoon fresh ground black pepper

Directions:

Place the chicken in a roasting pan and sprinkle salt on the skin and rub it into the entire chicken. Place the chicken uncovered in the pan inside the refrigerator to sit for anywhere from 2 hours up to overnight. This is what’s referred to as dry brining.  When you are ready to cook the chicken, preheat the oven to 400 degrees and let the chicken come to room temperature while the oven is heating. Sprinkle black pepper and olive oil onto the skin and rub the skin of the entire chicken to evenly distribute the ingredients.  Separate the skin from the breast and stuff one of the lemon rounds under the skin of each breast. Place the onion, remaining lemon, and rosemary into the cavity of the chicken. If the entire onion will not fit, just place it in the pan beside the chicken.  Place the chicken onto one of its sides. Pour 1/2 cup water (or chicken stock if you have it) onto the bottom of the pan and place it in the oven for 25 minutes. After 25 minutes, turn the chicken onto its other side and roast it for an additional 25 minutes.

Next, turn the chicken onto its breast and roast it for 10 minutes. Finally, rotate the chicken onto its back and roast it for another 10 minutes. Remove the pan from the oven and cover, allowing the chicken to rest for 15 – 30 minutes before cutting. Serve with 2 simple sides such as corn on the cob and a salad.

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