Killer Roasted Chicken

There is nothing like comfort food. Growing up, I used to love coming home to the smell of a chicken roasting in the oven. As incredible as it was the first night for dinner, it was even better the next day reimagined into another dish like Cobb Salad or Chicken Tacos.

Now, I make it for my own little family and I love seeing their faces when I tell them it is what's for dinner. Using fresh herbs and a few vegetables, this bird comes out crispy on the outside and juicy on the inside every single time, which is why I call it Killer Roasted Chicken. To be truthful, I had to cook this chicken 3 times before I could get a photo of the finished chicken because it would get devoured before I could grab the camera. It's that good. 

KILLER ROASTED CHICKEN 

1 WHOLE ROASTING CHICKEN 

6-7 LARGE CARROTS

2-4 STALKS OF CELERY

3 SPRIGS FRESH ROSEMARY

3-4 LEAVES FRESH SAGE 

4 SPRIGS FRESH THYME 

2 TSP SEA SALT & AN EXTRA PINCH FOR THE VEGETABLE LAYER

1/2 LEMON

2 TBSP MELTED COCONUT OIL OR BUTTER 

 

STEP 1: LAYER THE VEGETABLES & HERBS

Preheat the oven to 400 degrees F. Next, wash, peel, and chop the carrots and celery to line the base of the baking dish. Add fresh rosemary, thyme, and season the veggies with salt. If you can tolerate it, add pepper and garlic powder too. 

STEP 2: DRESS THE CHICKEN 

Rinse the chicken and pat it with paper towels until it's nearly dry. Remove the bag of innards from the cavity, and place them alongside the vegetables for an extra hearty flavor in the pan drippings. Lay the bird onto the veggies, and shove half a lemon and the remaining herbs into the cavity. I used thyme and sage, but any herbs will do. Salt the outside generously and drizzle the melted extra-virgin coconut oil on top (or butter, if you like). 

STEP 3: COOK THE BIRD 

Place the dish in the oven for about 1 hour and 15 minutes, until the skin looks crispy. If the juices run clear when you slice the spot right between the leg and breast, it's ready. As with all meats, let the chicken rest a few minutes before carving. I dare you not to eat a leg before serving. 

Do you have a favorite way to roast a chicken and use the leftovers? Write down your thoughts in the comments below! 

Nicole M. Caruso

I was born in Manhattan to two native New Yorkers who met working in the Garment Industry. Fashion was the family business. Suburban Connecticut is where I grew up and often daydreamed about someday attending New York Fashion Week.

When I was in college studying Communication & Media, I met the man of my dreams. We married nearly one year after our first date, and have been adventuring together ever since. While we moved around the country for his job, I freelanced as a makeup artist, worked in retail, and blogged about style & beauty as a creative outlet. 

Moving back to New York led to serendipitously working for two major fashion houses, where I learned the ins and outs of the industry, and attended Fashion Week both backstage and in the tents. Soon after, Verily Magazine brought me on as Beauty Editor, which was my dream job. It combined all of my passions and hobbies into one, and granted me a deeper understanding of print and digital media. One year after that, I had my daughter and experienced true fulfillment in motherhood. 

Everywhere I have traveled, I have met incredible women who inspired me to be the best version of myself; to wake up every day feeling confident and ready to Carpe Diem. I want to inspire women to explore their feminine genius by investing in their self-worth. This lifestyle blog is the place where I can share my worldview, my experiences, and my tips and tricks to live a more fulfilling life, which include expert style and beauty advice, tips for healthy living, and reflections on marriage and motherhood.