Roast a Chicken from frozen
1-4 lb. frozen chicken
1/2 lemon (optional)
1/2 small onion (optional)
2 sprigs fresh rosemary (optional)
2 sprigs fresh thyme (optional)
1 Tbsp. olive oil
1/2 tsp. coarse salt
1/4 tsp. coarse black pepper
Preheat oven to 350ºF. Put a rack in a large roasting pan. Put the chicken breast-side-up on top of it. If there are giblets inside of the chicken, see if you can remove them. If not, it’s o.k.. Proceed with the remaining steps. If you can access the inside cavity of the chicken, put the lemon, onion, rosemary and thyme inside, if using. If you cannot access the cavity, it’s o.k.. Proceed with remaining steps.
Drizzle the top of the chicken with the olive oil. Sprinkle with salt and pepper. Put in oven uncovered and roast for 90 minutes. If there are still giblets in the chicken, remove them when you can using tongs and wearing oven mitts (you should be able to after 30-60 minutes). If you wanted to add lemon, onion, rosemary and/or thyme to the chicken cavity but couldn’t before, you should be able to now. Return chicken to oven and continue to roast .
Increase oven temperature to 450ºF to help brown skin. Roast until drumsticks loosen easily when jiggled and all meat is cooked to 165ºF according to an instant read thermometer inserted into various places in the chicken (breast and thigh are best), 15-30 minutes.
Transfer chicken to a carving board. Let rest 10-15 minutes. Carve. If there is any pink or red meat, return those pieces to the oven or microwave them for 1 minute at a time until white.
– recipe by Christine Pittman.
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