A simple roast chicken recipe, especially a herb roasted chicken, is all you need for a tasty Sunday supper or low carb meal prep for the week. Preheat oven to 350 degrees F and position rack to the middle of the oven. Remove the giblets, neck, gizzards and any other goodies from the cavity of the chicken.
The Barefoot Contessa Cookbook 1 5- to 6-pound roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons butter, melted 1 Spanish onion, thickly sliced 1 cup chicken stock, preferably homemade 2 tablespoons all-purpose flour
Preheat the oven to 425 degrees. Remove the chicken giblets from each of the chickens. Rinse the chickens inside and out and remove any excess fat and pinfeathers. Pat the outsides dry with paper towels. Place the chickens in a large roasting pan. Liberally salt and pepper the cavities of the chickens.
Preheat the oven to 400°F. In a small bowl, combine the butter, thyme, sage, onion flakes, salt, garlic powder and pepper. Mix until all the ingredients are well incorporated. Place the chicken, breast side up, in a shallow roasting pan. Add the chicken stock to the bottom of the roasting pan.