Sunday meals at my grandparents’ house are some of my fondest memories. Grandmother was always sure to have one of each person’s favorite dishes peas for Daddy, green beans for my sister, fruit salad for Mama, deviled eggs for me, rolls for Granddaddy and she’d alternate her desserts for each person from week to week. But one thing was always certain: We all loved her chicken! You don’t have to save this recipe for Sunday; it’s simple enough to make any night of the week special.
- Yield: 6 Servings
- 3½- to 5-pound whole chicken
- 1 large bunch fresh rosemary
- 1 large bunch fresh thyme
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 medium onion, cut into quarters
- 3 large carrots, cut into 2-inch chunks
- Preheat the oven to 425°F.
- Remove the giblets from the chicken and discard. Pat the chicken dry with paper towels and place in a large ovenproof skillet. Put the rosemary and thyme in the chicken cavity. Tie the legs together with a piece of kitchen twine or string.
- In a small bowl, combine the olive oil, salt, and pepper. Rub the mixture over the outside of the chicken. Arrange the onion and carrots around the chicken.
- Roast until a thermometer inserted in the thickest part of the chicken registers 160°F and the juices run clear, 15 to 20 minutes per pound. Total cooking time will depend on the weight of the chicken. As a minimum, 50 minutes for a 3½-pound chicken and 1 hour 15 minutes for a 5 pound chicken. Let rest for 5 to 10 minutes. Baste the chicken, carrots, and onion with the pan juices. Serve in the skillet or transfer to a serving platter.