Skip to main content

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!


  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!

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


Post a Comment

Thank You for Posting!

Popular posts from this blog

Antique Salt Cellars

There was a time when salt cellars played an important role on the dining table for the host or hostess.  As a result of it being such an expensive commodity several hundred years ago, salt was seen as a luxury and it was the well to do that made salt cellars quite fashionable & a status symbol for the home.  A single salt cellar usually sat at the head of the table and was passed around throughout the meal.  The closer one sat to the salt cellar, the more important one was deemed by the head of the household.  Smaller cellars that were more accessible and with an open top became a part of Victorian table settings.  Fast forward to the 20th century when salt was no longer a luxury and when anti caking agents were added to make salt free-flowing, and one begins to see salt cellars fall out of fashion.  Luckily for the collector and for those of us who like to set a table with Good Things , this can prove to be a boon. Salt cellars for the table come in silver, porcelain, cut glass

Collecting Jadeite

With its origins dating back to the 1930s, jadeite glassware began its mass production through the McKee Glass Co. in Pennsylvania. Their introduction of the Skokie green & Jade kitchenware lines ushered in our fascination with this jade color.  Glassmakers catered jadeite to the American public as an inexpensive alternative to earthenware soon after the Depression, both for the home and for its use in restaurants.  The Jeanette Glass Company and Anchor Hocking introduced their own patterns and styles, which for many collectors, produced some of the most sought after pieces.  Companies marketed this beautiful glass under the monikers of jadite , jadeite , jade glass , jad-ite , jade-ite , so however you want to spell it, let it draw you in for a closer look.  If you want a thorough history of the origins of jadeite, collectors’ pricing, patterns & shapes (don’t forget the reproductions in 2000), I highly suggest picking up the book by Joe Keller & David Ross called, Jadei

A Tour of Turkey Hill with Martha Stewart and Friends

Martha Stewart led an intimate tour of her former Westport, Connecticut home and gardens for a few of my friends this past weekend.  From the photographs I've seen of that special day, it was an experience that will be remembered for a lifetime by those who were in attendance.  As much as I regret not going to this momentous occasion, my friends were kind enough to allow me to share their amazing photographs here on the blog. Let's take a tour of Turkey Hill with Martha Stewart and a few of my friends. Without the kindness of Jeffrey Reed, Dennis Landon, Darrin David, Anthony Picozzi and Colin Eastland, this post would not be possible.  It must also be stated that the fundraising event was graciously hosted by the current owners of Turkey Hill, the Bergs. Many thanks to the Berg family for opening up the property. Turkey Hill is the Federal style home that was purchased, renovated and landscaped by Martha Stewart and her then husband, Andy, back in 1970.  It was he