Crispy Roasted Whole Chicken is crispy on the outside and juicy on the inside. Buy a nice whole chicken, coat it with lemon zest and seasonings, and bake it until done. Such a classic and delicious dish!
5-6poundswhole organic chicken- removed of liver, gizards, hearts
6large carrots- peeled and chopped into two inch pieces
2medium lemons- one zested, one chopped into eighths
1teaspoonfreshly ground black pepper
2Tablespoonsunsalted butter- softened
Take a whole chicken and remove the giblets. Using some paper towel, pat dry the entire bird, making sure you get it as dry as possible.
Zest one lemon. Combine the zest with the salt, pepper, some fresh thyme, and poultry seasoning.
Loosen up the skin on the top of the chicken, using your fingers to pry it away gently, going underneath the skin. Spread the softened butter underneath the skin, followed by the seasoning mix above.
Stuff the chicken with the chopped lemon, half of the chopped onion, garlic cloves, and a few twigs of thyme. Tie the legs together with kitchen twine.
Spread the carrots, and the remaining half onion in the bottom of a roasting dish. Drizzle with one tablespoon of olive oil, and some salt and pepper.
Place the prepared chicken on top of the veggies and drizzle with a little more olive oil.
Bake in a preheated 425 degree oven, uncovered, for approximately 1 hour 40 minutes, or until the chicken is cooked through. Test with a digital thermometer - it should read 165 degrees in the thickest part of the dark meat.
Remove the roasting dish from the oven, and let the chicken cool slightly, for about 15 minutes. Slice and serve!
You can also add other veggies to the roasting pan, like chopped potatoes or squash. Feel free to add whatever you like best.