Look at my little chickie! I feel like a proud mother: much consideration was spent picking up the perfect little guy from my local farmer’s market, and I prepped him all by myself, a tremendous feat for someone with a rather weak stomach. He turned out quite handsome if I do say so myself. Feel free to cringe if you must, but I just can’t help but obsess over him.
Although it looks like this chicken took copious hours to prepare, my little guy only took 45 minutes from farm to table! I have been seeing roasted birds all over instagram lately (wow, that sounds so weird), and I decided to join the flock, if you will. It was a success to say the least. Local poultry will most definitely be apart of my weekly meals after having such a wonderful experience with this recipe, and I hope I can pass on this tradition to your home as well.
- 1 3-4 lb whole chicken
- greek seasoning
- 1 lemon, cut in half
- 4-5 cloves of garlic, smashed
- Preheat oven to 500 F.
- Remove the innards from the chicken and pat dry with a paper towel.
- Remove the spine of the chicken by lying the chicken breast-side down and cutting out the back bone with a sharp pair of kitchen scissors.
- Lie the chicken flat in a seasoned cast iron skillet and season liberally with salt, pepper, and greek seasoning. Squeeze the lemon over the chicken and place the rinds of lemon and smashed garlic into the skillet with the chicken.
- Bake for about 30 minutes or until the chicken has reached an internal temperature of 165 F and the skin is nice and crispy.
- Cool before carving and serving.