People often ask: “Whats your favorite thing to cook?” Honestly I have several things that I enjoy but one of my absolute favorite dishes to make (especially between the months of October and March) is a roasted chicken! Its simple, its inexpensive, it tastes amazing, it makes the entire house smell wonderful, it tastes fantastic and most importantly: IT MAKES ME HAPPY! It’s the kind of dish that is easy enough that almost anyone can handle it, but to do it right…you have to give it a lot of heart. A beautiful golden brown bird needs some TLC, and you have to be patient and really give it your attention. If you don’t baste and rebaste every 20 minutes until its finished, you will only have a cooked chicken and not the prize worthy and beautiful bird you’re aiming for. If I’m having someone special over for dinner, I’m going to make a roasted chicken-its my heart dish, the one I put my soul and love into. If you have never attempted to make one before, I hope this recipe will offer some helpful tips and guidance. If you are a professional and are reading this, you may be disappointed with my lack of skill and you will probably have a better way of doing it-I always love new tips and would love you to email me yours:) This is the recipe that works for me, ENJOY!
What you need:
- medium size whole chicken 4-6 is great
- 1 onion
- fresh herbs: sage/thyme/rosemary
- salt and pepper (I use both coarse sea salt and finishing salt)
- orange or lemon
- 2 fresh garlic wedges
- olive oil
- 1 cup of chicken or vegetable stock
- 3/4 cup of orange juice
- roasting pan
- large spoon
- timer (very important)
What to do:
- Preheat oven to 425 f
- Rinse the bird in cold water (removing bag inside of cavity containing “bird stuff” and dispose of bag). Pat the bird dry with a paper towel and place (breast side up) into the roasting pan that has been drizzled with olive oil to help prevent the bird from sticking to the pan while cooking.
- Rub olive oil over the entire bird and rub with coarse sea salt and pepper.
- Fill the cavity of the bird with the citrus and onion (cut up into slices or wedges), fresh herbs, and diced garlic.
- Place 1 cup of stock in bottom of pan.
- Place uncovered roasting pan in oven for 20 minutes. Once timer goes off, drop oven temp down to 375 degrees F and use half a stick of butter and rub along top of bird until melted, continue cooking chicken (20 minutes per pound of chicken), continuing to baste every twenty minutes. After the first 40 minutes, pour the orange juice over bird and sprinkle with finishing salt. Continue process.
- Once full cooking time has occurred pull the pan out of oven and cut deep into the breast to ensure the meat is fully cooked. If done, leave out to cool for 15 minutes before cutting. If more time is required, place back in oven for another 15 minutes (dropping heat to 300 degrees F…and check again).