Basic Roast Chicken Recipe
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Category: |
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Ingredients: |
Ingredients: small whole chicken, fresh or frozen (thawed)
olive oil
salt and pepper
carrot
onion
garlic
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Directions: |
Directions:I always keep small chickens in the freezer for a quick and easy week day meal. Always wash your chicken, fresh or thawed, in cold water and dry well with paper towels before roasting. This simple step always improves the taste and the crispiness of the skin.
Bring the bird to room temperature and then rub with olive oil and salt and pepper. I preheat my oven to 425º and place my bird in a pan a few inches larger than the bird on all sides.
I put the unstuffed, trussed chicken on a bed of carrot and onion and a few cloves of garlic (this helps to keep the hot air circulating around the bird and gives great flavor to your gravy.
A chicken that is a few pounds should be done in less than an hour. If I have a bigger bird or a stuffed bird and more time I will turn the oven down to 350º after a half hour or so and let it go slower and longer until done.
You can tell it is done if it is nicely browned, the joints move freely and it almost falls apart and the juices in the thigh run clear and NOT pink when pierced with a small sharp knife.
Let it rest on a platter loosely tented in foil while you make your gravy (see gravy recipe)
Other variations:
Lemon Garlic Chicken -
Rub the clean and dry chicken all over with halved garlic cloves. Squeeze juice of half a lemon over the chicken. Rub with olive oil and salt and pepper. Put the used garlic and lemon half and a bunch of fresh thyme in the cavity, truss and roast as directed.
Barbeque Roast Chicken -
Rub with a combo of cumin and chili powder with paprika and fresh oregano or parsley in the cavity with garlic and chopped onion. |
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