"Mom, the House Smells Great" Roasted Chicken
Recipe type: Dinner
Serves: 4 to 6
When your kids walk in the house and they smell chicken roasting in the oven, they won't just walk to your dinner table, they will run. As a dietitian, I focus on flavor and nutrition at mealtime, but the sense of smell can be just as powerful. It whets the appetite, and a beautiful aroma can dramatically improve the acceptance of a meal. It also evokes strong memories. Whenever my mom roasts a chicken (she's 85) it still reminds me of my childhood.
  • 2 tablespoons extra virgin olive oil
  • 2 small garlic cloves, minced
  • 1 lemon, zested and sliced in half
  • 1 tablespoon chopped fresh rosemary, plus 1 to 2 sprigs for the cavity
  • 2 teaspoons chopped fresh thyme, plus 4 to 5 sprigs for the cavity
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon kosher salt, divided
  • One 4- to 5-pound roasting chicken
  • Freshly ground black pepper
  • Paprika, optional
  1. Place the racks in the upper and lower thirds of the oven. Preheat the oven to 375°F.
  2. Place the oil, garlic, lemon zest, chopped rosemary, chopped thyme, chives, and ½ teaspoon salt in a small bowl and stir to combine.
  3. Remove the giblets. Place the chicken on a work surface, and pat dry with paper towels. Sprinkle the remaining salt, a generous amount of pepper, and paprika as desired over both sides of the chicken.
  4. Place the chicken in a roasting pan. Loosen the skin from the chicken breast and drumsticks by inserting your fingers and gently pushing between the skin and meat.
  5. Using your fingers or a spoon, rub the seasoning mixture under the loosened skin. It doesn't have to be perfect, but it should cover as much of the meat as possible.
  6. Stuff the lemon halves inside the cavity with a few sprigs of rosemary and thyme.
  7. Turn the chicken so the breast side is down and place the roasting pan in the oven. Roast for 45 minutes. Remove the roasting pan from the oven and carefully turn the chicken so the breast side is up. Continue to cook until a thermometer inserted into the thickest part of chicken thigh registers 165°. (My rule of thumb is 18 to 20 minutes per pound.)
  8. Carefully tilt the roasted chicken so the juices inside the cavity drain into the pan. Remove the chicken to a large serving plate and let rest 30 minutes.
  9. Pour the pan juices into a measuring cup (be careful!) and place in the refrigerator. As the juice cools, the fat will rise to the top and harden. Use a spoon to scrape off the fat. Reheat the pan juices and use as a gravy for the sliced meat.
For the veggies, you'll need 12 ounces of trimmed green beans and 2 small sweet potatoes, scrubbed and sliced into ½-inch wedges. Place the in a bowl and coat with 2 tablespoons extra virgin olive oil and a generous sprinkling of kosher salt and freshly ground black pepper. Place on a foil-lined baking sheet, and pop into the oven about 35 minutes before the chicken is done. Toss halfway through and test for doneness, starting at 30 minutes.
Nutrition Information
Calories: 190 Fat: 10g Saturated fat: 2g Carbohydrates: 1g Sodium: 380mg Protein: 23g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2017/09/24/mom-house-smells-great-roasted-chicken/