Roasted chicken is soul-comforting food, and it makes for an impressive table if you have guests. Shhhhhh! It also just so happens to be one of the easiest things ever to make!
|A recent Friday night family dinner.|
Next time, instead of buying the store-roasted rotisserie chicken, try roasting your own. It's significantly cheaper and takes under an hour.
This isn't so much a recipe as a method to roasting chicken. It's a la Thomas Keller in regards to the roasting time and temperature, but it varies from there. Roasting a chicken is a personal ritual. Don't let anyone boss you around in your kitchen! Use whatever seasonings you and your family like. Rosemary, garlic, and thyme would all be great flavor additions. Keep your hard root veggies trimmed to only a little larger than a golf ball, any larger and they won't cook through all the way.
One whole chicken 4-5 lbs. (these are usually called fryer chickens NOT the larger roasting chickens)
Veggies of your choice- I love carrots, mushrooms, leeks or onion, smallish red-skinned potatoes
Freshly ground pepper
- Pre-heat your oven to 475 degrees
- Rinse your chicken and remove the 'goodies' (liver, heart, gizzards). Do with these as you wish.
- Pat your chicken dry with paper towels, and let come to room temperature. Usually about an hour.
- Rub your chicken with olive oil and season outside and inside GENEROUSLY with salt and pepper.
- Place lemon in the cavity of chicken
- Tuck back wings into 'lounging' position, and secure drumsticks by criss-crossing them and poking them through the excess flap of skin on the chicken cavity.
- Scatter trimmed veggies around chicken in large roasting pan.
Roast chicken for the first 20 minutes at 475 degrees, then REDUCE oven temperature to 400 degrees for the remaining 35-40 minutes. You can rest assured your chicken is done when you prick the thigh and the juices run clear, or it registers 160 degrees on a meat thermometer.
Don't forget to use those bones for stock!