A whole roasted chicken might seem intimidating, but in my opinion, it is one of the simplest and sophisticated “best bang for your bucks” type of meal you can make. Making a roast chicken for the week is a great way to have healthy meat protein on hand for easy salads, tacos or sandwiches. This is also a great meal to make for one or when hosting because it feeds a lot of people and it’s so comforting.
Ingredients:
Whole organic chicken (~4-5 lbs)
~2 lemons
5 garlic cloves
Fresh or dried herbs (ie. few fresh rosemary sprigs, 6 sage leaves, a few sprigs of thyme)
~2 tablespoons olive oil
Salt & Pepper
Directions:
Turn the oven onto 400F and make sure the oven racks have enough space to fit your chicken.
Wash the chicken and remove any insides from the chicken. It is a helpful practice to thank the chicken and send gratitude as you wash and prepare it. Notice what emotions or thoughts come up for you as you prepare animal food. Pat the chicken dry and place on a roast rack or deep pan. (make sure to disinfect your sink/counter to remove any contamination from the raw chicken).
In a food processor, add the garlic and herbs so that they blend evenly (no chopping needed). Make sure you remove the herb stems. Notice the variety of smells that come alive. Which smells stand out the most to you? Do you prefer one herb flavor over the other? If so, feel free to adjust the quantity.
Use about ~2 tablespoons of olive oil and hydrate the chicken. Squeeze lemon juice on the chicken and place the rinds inside the chicken cavity. This helps flavor and keep the chicken moist. Generously salt the chicken all over. The salt helps to tenderize the chicken. Use your hands to rub the herb mixture all over the chicken. Notice the texture of the skin and herbs beneath your fingers. (I like to visualize giving the chicken a little “love massage”).
Place the beautiful chicken in the oven and let it cook for 60-90 minutes (depending how big the chicken is). The skin will be browned and the smells will be alive in the kitchen. To make sure the chicken is cooked properly, use a meat thermometer and it should be ~ 165- 175F.
Let the chicken rest and cool for 10-15 minutes before slicing and serving. Notice what it feels like to practice patience. Do the fingers or eyes want to take a nibble? Does the mouth water? What is your body telling you in the moment?
Enjoy eating this meal mindfully. Notice how it feels in the body. Is it calming? Soothing? Energizing?
Store in the fridge up to 5-7 days.