Roasting chicken in the oven can be a quick and simple way to prepare a delicious meal. When it comes to choosing the chicken, opting for good quality free-range chicken is key. Personally, I recommend sourcing your chicken from local farmers like the Greener Pastures Eco Farm in Oxford County, particularly if you reside in Ontario, Canada. The taste and quality of the chicken can truly make a difference in your dish.

Yield: 4-6 portions

Ingredients:

• 1 whole free range chicken or 1.8 kg to 2.20 kg ( if frozen defrost on the bottom of your fridge 2 days in advance)

• salt and pepper to taste

• oil or butter as needed

• 2 fresh lemons

• Mirepoix combination of vegetables(onion, celery, carrots) adds flavor to the chicken

• 2 garlic cloves

• bay leaf and peppercorns

• 250 ml chicken stock plus extra to make gravy

• 1 tsp potato or corn starch for the gravy

Instructions:

1. Place the mirepoix, garlic, bay leaf and peppercorn on the bottom of the heavy cast iron pot that is big enough to hold the chicken.

2. Season fresh chicken inside and out with salt and pepper. Oil or butter the skin before roasting to help the browning and to protect against drying.

3. Rest the breast side up on the top of the mirepoix.

4. Aromatize the chicken with lemon zest and lemon juice

5. Preheat the oven to 450 °F or 230 °C.

6. Place chicken in the oven, uncovered. After 15 minutes, turn down the heat to 325 °F or 163 °C.

7. When the chicken has been in the oven for 30 minutes, baste the chicken with chicken broth and the accumulated fat in the roasting dish. Repeat again after 15 minutes and again until the chicken internal temperature in the thickest part of the meat reaches 180F or 82°C

8. You can brown the chicken as much as you wish, just make sure to baste it often.

9. Once you pull the chicken out of the oven, place it on the serving platter.

10. To make natural gravy is optional: Simmer the mirepoix and remaining chicken broth in the pan. Boil it until the gravy is reduced by one-third. Stir in the 1 tsp of potato or corn starch diluted in small amount of cold water or cold broth. Bring to boil and simmer until thickened.

11. Serve chicken with Squash Risotto or side of your choice.