CRISPY Lemon Rosemary Roast Chicken

Hello friends!  It feels good to be back in Blog Land after being AWOL for an entire year! I've really missed this space and the connections I made on here with so many of you.  I hope you're happy to see me, too!

I made this CRISPY lemon rosemary roast chicken for dinner last night and was inspired to write this post when a friend asked me for the recipe.  This meal is a favourite at our house, especially on chilly autumn evenings.  It really hits the spot!

Ingredients

1 whole chicken 

course salt

fresh ground black pepper

1 lemon, cut in quarters

1 bunch of fresh rosemary sprigs 

1/4 cup extra virgin olive oil (for brushing)

1 - 2 cups of chicken broth

assorted vegetables (I used cubed potatoes, butternut squash and carrots)

fresh rosemary and thyme leaves

Directions

In order to achieve the crispiest results, the skin of your chicken should be completely dry before you begin.  I suggest wiping it all over with paper towels until any visible moisture is gone. If you have the time, place the fully dry chicken in your fridge, on a plate without any wrapping or covering and let it sit there for an hour or two.  This helps the skin dry even further, hence producing an even crispier skin.  The drier the skin, the crispier the chicken will be.

Preheat your oven to 375 degrees Fahrenheit. 

Sprinkle coarse salt and black pepper into the chicken cavity, as well as a handful of fresh rosemary sprigs and lemon quarters.  

Place your chicken, breast side down on a roasting pan and brush the skin all over with olive oil. Sprinkle with coarse salt and black pepper.  Now flip the chicken, breast side up and repeat the same step (brush with olive oil, sprinkle with salt and pepper).

Your chicken is now ready for the oven.  Place the roasting pan in the center rack of your oven at the preheated temperature of 375 degrees Farenheit.  

I roasted my 3 pound chicken for 2 hours.  Adjust cooking time (more or less) depending on the size of your chicken.

After 30 minutes in the oven, add approximately 1-2 cups chicken broth to your pan, enough to cover the base of your pan.  I used approximately 1 cup, but you can add more if you like. 

With 45 - 60 minutes left on your cooking time, add the cubed potatoes, butternut squash, and carrots to your pan.  You don't want to add them too soon, as they will overcook and fall apart by the time your chicken is ready.  

At this point, check to see if you need to add more chicken broth or not. You want your vegetables to be sitting in the broth, but not fully immersed. Sprinkle a little salt to taste over the vegetables if you wish, as well as fresh chopped rosemary and thyme leaves. 

Allow the chicken and vegetables to roast until the chicken is done.

I added steamed broccoli and cauliflower to the pan once my chicken was done.  This is optional, if you like.  

Now gather around the table and enjoy!  Bon Appetit!