Thursday, June 23, 2011

Dr. Jen’s (Grandma’s) Chicken

In my last couple posts, I mentioned how much my family loves my chicken, so I thought I would share the recipe with you!

  • 1 roasting chicken (4 to 6 pounds) preferably with a pop-up thermometer! 
  • Salt & pepper 
  • Fresh thyme (bunch) 
  • Two soft lemons cut in half 
  • 1 head of garlic 
  • 10-15 whole carrots, peeled with stems cut off
  • Large sweet potatoes or yams peeled 

  1. Preheat the oven to 425 degrees F.
  2. Clean out whole chicken (all insides out)—wash with water and pat dry.
  3. Put salt & very, very little pepper on outside of chicken.
  4. Take one half lemon and drizzle juice outside chicken, discard peel.
  5. Take garlic head, cut in half and shove inside chicken cavity.
  6. Take remaining three lemon halves and bunch of thyme, shove inside chicken cavity.
  7. Put carrots on bottom of pan (not cut).
  8. Cut sweet potato into chunks and sprinkle on bottom of pan.
  9. Roast chicken at the higher temperature UNCOVERED for 30 minutes and then COVER with tinfoil, and lower temperature to 375 degrees F.
  10. Cook for another hour to hour and a half either watching the pop-up or assuring that the temperature inside the chicken is 180 degrees F.
  11. Let sit for about a half hour covered, the veggies steam even more and become really soft.
  12. For the finger feeder kiddo: Break up (small pieces, carefully selected with all bones, skin and fat removed) breast or leg meat, some carrots and some sweet potatoes. For the grownups: Eat while you can! Enjoy.