“Meredith Chicken” is my family’s name for a whole roasted chicken. Why Meredith you ask?? Meredith is the name of a dear friend who I met at a farmers market when living in Bakersfield, CA. Meredith was there representing Autonomy Farms! Meredith had recently started Autonomy Farms after leaving her entire life back in San Diego to bring seasonal produce and humanely raised meat and eggs as well as the connection between the farmer and the consumer back to the community where she was raised.
Initially our relationship was one of customer-and-farmer, but over time we became great friends. Meredith has been a driving force in my own journey and even more important for me as a mother, an incredible role model for my son Patrick. Every Tuesday, Patrick and I would head out to the farm to pick up our weekly CSA of produce, chicken and eggs. Patrick would listen to Meredith as she showed him around, taught him something new and let him run around and experience the animals! Patrick forever believes that Meredith makes all the chickens in the world and I am okay with that!
Check Autonomy Farms out online and if you are lucky enough to be in the LA/Bakersfield area find them at the farmers markets!!!
There are so many ways to get fancy with a roasted chicken but here I keep it simple. This is a great basic whole chicken! Make a double batch to use for later in the week in casseroles, on salads, over eggs etc!! Shredded chicken is so great to have on hand as a quality protein!
My favorite way to cook a roasted chicken is butterflied AKA “spatchcock”. I have found that this method allows for an even cook and juicer bird!
Supplies:
Roaster Pan
Silicone roasting rack or other roasting rack
Foil
Poultry sheers
Ingredients:
One whole chicken
1 tablespoon olive oil
1 tsp black pepper
2 lemons
Instructions:
Preheat oven to Convection Roast 425F
Set up pan:
⦁ Line roasting pan with foil
⦁ Insert roasting rack
⦁ Cut up lemons and lay over the roasting rack
How to butterfly or “Spatchcock” a chicken
⦁ Remove all the parts within the cavity of the chicken
⦁ Place the chicken on a cutting board breast side down
⦁ Using the poultry sheers start on the R side and cut along the spine on the outer side from the tail to the neck
⦁ Repeat this on the left side
⦁ Press down on the wings until you hear a cracking sound. This is the sound of the breast bone breaking which will help the chicken to lay flat
⦁ Turn the chicken over so that it is now breast side up and flatten
⦁ Place chicken on roasting rack on top of the lemons, breast side up.
⦁ Tuck the wings under the breasts
Completing the Prep
⦁ Pour one tablespoon of olive oil over the breasts along with 1 tsp of black pepper
⦁ Combine these using your hands and massage the ingredients evenly on the chicken
⦁ Roast at 425F for 40-45 minutes or until the internal temperature is 155F (chicken continues to cook during the resting process). Start checking the temperature after 30 minutes as every oven is different
⦁ Let rest for 15 minutes
⦁ ENJOY!
What to do with the inside parts and the spine?? Roast them up for 15 minutes and let cool. Keep these parts along with all of the chicken bones from the whole chicken and place in freezer bag. Store in the freezer to use later to make your own bone broth!