Matthew's Roast Chicken

Our annual Thanksgiving Dinner turned into a true feast this year. With recipes spanning vegan, vegetarian, gluten free, sugar free ... or full carnivore, lots of gluten and tons of sugar, we had it all! We'll be sharing some of the delicious goodies with you over the this winter to warm you from the inside out.

Here is Matthew's recipe for roast chicken.


Ingredients:

• 1 Whole chicken
• 3 tbsp EVOO
• 1 tbsp Salt
• 1 tbsp Pepper
• 3-4 tbsp Herbs of your choice
• 4 lemons
• 1 cup chicken or veggie stock
• Root vegetables of choice, about a half pound

Cooking instructions:

1. Preheat oven to 350 degrees
2. Wash the chicken and remove anything from the cavity of the bird.  Rub the whole chicken with salt and pepper, crushed garlic and herbs (I like fresh oregano and thyme) and a bit of olive oil.
3. Squeeze a few lemons on the chicken, reserve slices and place around the bird. 
4. Cut 1-2 lemons in half and stuff those into the rear cavity.
5. Add a touch of stock to the roasting pan with the bird and assorted veggies....i like carrots, potatoes and parsnips which will cook in the base as the chicken releases juices too.
6. Roast @ 350 degrees in a covered roasting pan until the thermometer reads at least 160 in the breast, about 40-60 minutes.

Enjoy!