Easy Roast Chicken- Whole30/Keto
A super simple, tender, delicious, roast chicken. If you wish to cook two birds at the same time, use a big roasting pan or sturdy rimmed cooking sheet.
Ingredients
- 1 lemon, cut into quarters
- 1 head garlic, cut in half
- 1 4 1/2-5 pound whole chicken
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper
Instructions
If possible, remove chicken from oven and set on counter 60 minutes ahead of time. This allows for more even cooking. Preheat oven to 425 degrees and place oven rack in lower third of oven
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Cut lemon into quarters, cut entire head of garlic in half, place both in roasting pan or skillet.
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Remove giblets from chicken cavity. Rinse chicken and pat dry with paper towels.
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Rub chicken all over with olive oil, sprinkle liberally with sea salt and pepper (please don't use table salt, it's bitter and will not make for the best chicken) Tuck the bird's wings behind it's back and if you have trussing string, tie the feet together (if not, don't worry about it!)
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Place chicken on it's back in the roasting pan. (if you have a rack for your roasting pan you can set it under the chicken, otherwise, don't worry about it!)
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Bake for 1 hour and 15 minutes, or until thigh juices run clear. (if you have a bigger chicken add 15 minutes per additional pound)
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Remove from oven and allow chicken to "rest" for 10 minutes before carving. Be sure to scrape those drippings from the pan to pour over chicken. Yum!