“Keep it simple, silly.” I’ve been cooking for a long time, but I confess I’ve never been satisfied with how I roast a chicken. So I finally decided to experiment, find a recipe that’s simple, one we enjoy, and make it my standard. I’m convinced keeping it simple, and roasting it in the oven, is the best way to go. Cooking it in a cast iron pan is even better, although next time, I might try it on the bbq. (Apologies to the creator of this recipe, who’s name I’ve lost)
Serves: 4 Prep time: 15-20 minutes Bake time: about 65 minutes Resting time: 15-20 minutes
Ingredients 4-5 pounds whole chicken, neck and giblets removed form cavity 1 tablespoon olive oil Kosher salt Freshly ground black pepper 1 medium lemon, thinly sliced (optional) fresh herbs, such as parsley, rosemary, or thyme (optional)
Directions 1. Heat the oven to 425 degrees and arrange a rack in the middle. 2. Place the chicken on a cutting board and pat dry with paper towel. Cut off and discard any extra fat hanging around the body cavity. 3. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast iron skillet. Drizzle the oil on the chicken and rub it all over the skin. 4. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375 degrees and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees, about 50 minutes to 1 hour more. 5. Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.
I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.
Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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