Sunday Supper: Perfect Roast Chicken

 Simple, real food on this Sunday shared with family and friends is what eating is all about….Enjoy!

Perfect Roast Chicken
Serves 6-8
Adapted from Ina Garten

2- 5-6 lb. Roasting Chickens
Kosher salt 
Freshly ground black pepper
1 head of garlic, cut in half, crosswise
Sprigs of Rosemary
2 lemons quartered
2 medium onions quartered
Olive Oil
Preheat the oven to 425 degrees F.
Remove any excess fat, pin feathers and pat the outside dry.  Generously salt and pepper the inside of the chickens.  Stuff the cavities with sprigs of rosemary, quarters of lemons, onion and garlic.  Brush the outside of the chickens with olive oil, and sprinkle salt and pepper again.
Roast the chickens for approximately 2 hours, or until the juices run clear when you cut between a leg and a thigh.  Remove the chickens from the roasting pan an cover with aluminum foil for 20 minutes.  Slice, serve and enjoy.

28 thoughts on “Sunday Supper: Perfect Roast Chicken

  1. Oh my, Velva!!! Those chickens do look absolutely perfect! Leave it to Ina. You can always count on her. Plus I would say she is the queen of roast chicken since she makes it so often for good ol' Jeffrey 🙂


  2. It's funny to me that \”a simple roast chicken\” has a million recipes out there. Because it's such an amazingly versatile dish. And really, really simple. So much flavor that you don't need a lot to make it sing. I love all the variations!


  3. Velva, these look like the perfect roasted chickens! I love the flavors of garlic, rosemary, and lemon. Such an easy dinner, but always one of my very favorites! Great post!


  4. You had yourself some mighty fine looking chickens there, Velva. I bet they were delicious! I usually stuff mine with orange segments. I must try lemons and Rosemary.Thanks for sharing…


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s