Tuesday, September 20, 2011

Favorite Roast Chicken II

As you may already know, I love a good roast chicken.  It's one of my favorite dishes and I make it several times a month, especially when the weather begins to get cooler.  I've shown you My Favorite Roast Chicken recipe which produces a succulent, flavorful bird that has deliciously crispy skin.  I thought I'd revisit this roast chicken recipe & show you how I make it with extra virgin olive oil instead of butter.  The simple, straightforward technique is the same; a beginner can make this recipe with great success. 




The Ingredients
  • 3 1/2lb. - 4lb. organic, free-range chicken
  • 1 yellow onion, peeled & sliced into 1/2" rounds
  • 1 lemon, well washed
  • 2 tablespoons extra virgin olive oil
  • 3 sprigs flat leaf parsley
  • salt & pepper

Preheat your oven to 350° F.
Note: I'm using an oven-proof saute pan to roast the chicken.  Any roasting pan will work as long as the chicken fits.



Remove the giblets and rinse the chicken under cold water.  Pat dry and let the bird sit for half an hour at room temperature before proceeding.  Loosen the skin of each breast carefully with your fingers.  This will allow you to add seasoning directly to the meat.

Divide the onion rounds along the base of your pan and season with salt & pepper.  Place your chicken on top & add 1/2 a tablespoon of olive oil under the skin of each chicken breast.  Add salt & pepper under the skin as well.   


Salt & pepper the chicken cavity and tuck in the parsley sprigs.  Pierce the lemon several times all around & place it in the cavity.  Truss your chicken and tuck the wings underneath.  Rub the remaining tablespoon of olive oil all over the chicken, letting the excess drip onto the onions.  Salt & pepper the entire bird.  You can, of course, choose whatever herbs or spices you like.  Make it your own and experiment!



The seasoned chicken can now be placed in the 350°F oven and should be roasted at this temperature for one hour.  Set your timer.  After the hour is up, raise the temperature to 400°F and set your timer for 15 minutes.  The chicken is done when an instant-read thermometer inserted in the deepest part of the thigh registers 180°F.  You may need to add a few more minutes, depending on the size of your chicken.

Note: I strongly advise an oven thermometer to make sure your range is working properly.  Any variations in temperatures can seriously alter the cooking time.


The chicken browns nicely and the onions roast to a sweet, tender perfection.  Always let the chicken sit for 10 minutes before carving it.  The juices need to redistribute throughout the chicken.  Serve the onion rounds as a side.



Now that we're entering the Fall season you really should consider roasting a chicken for dinner.  So many different side dishes go with roast chicken that it's really hard to go wrong.  I love garlic mashed potatoes & steamed peas with it.  Brussels sprouts (when they're in season), sauteed spinach, any rice or barley pilaf also make delicious side dishes.  The next time you come across a good chicken at the supermarket buy it and roast it for dinner.  Your family is going to love it.  By the way, any leftovers make great sandwiches for work the following day.  Enjoy it from my home to yours!

2 comments:

  1. Roast chicken is so easy and SO delicious! I usually put fresh springs of rosemary under the skin in mine. It looks so beautiful, smells wonderful and the taste is amazing. You are absolutely correct to point out that the chicken needs to "rest" several minutes before carving. If you do this, it's sure to be juicy and delicious!

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  2. Christine, I'm going to have to try the rosemary under the skin. It sounds really good!

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