When I tell you that the smell of this roasted chicken cooking is irresistible might be an understatement. And when I tell you it tastes just as amazing, you might not believe me, so you’ll just have to try it out and see for yourself.
Roasted Chicken. Is there any other dish as simple? or as comforting or as easy? In my opinion there is not. When we talked about back to basics THIS is what I am talking about. Roasted Chicken is one of those recipes that you can resort back to. A dish that requires 5 ingredients, little effort and time and will leave you with for leftovers. I know, leftovers aren’t everyone’s favorite but the beauty of roasted chicken is how versatile it’s leftovers can be. Salad Topping, Quesadilla, Chicken Salad, tacos, pot pie, noodle soup, sandwiches and wraps…I think you get the point, the there are plenty of possibilities. Here’s how you do it…
What you need
1 Whole Roaster Chicken (2-4 lbs should be more than enough for dinner and few additional meals)
1 teaspoons Rosemary (optional)
1 teaspoons Thyme (optional)
1 teaspoons kosher Salt
1/2 teaspoons ground Pepper
2-3 cloves of Garlic (depending on your preference)
1 Lemon, cut in half
Notes * I prefer Bell & Evan’s organic Chicken, but choose whatever brand is available to you and affordable.
**The beauty of roasted Chicken is you can use whatever spices you prefer, my go-to’s are Salt, Pepper, Rosemary & Thyme. You can use fresh or dried, or both, use whatever you have on hand.
What to do
- Preheat oven to 450 degrees.
- Remove the giblets (I know..but it only takes 2 seconds and really is not that bad)
- On a cutting board, rub chicken with Olive Oil, making sure to liberally cover the entire bird (don’t forget the drumsticks and wings). Doing this will ensure a crispy golden skin.
- Season with Salt, Pepper, Rosemary and Thyme. Don’t be afraid to be generous here, you want to make sure it is evenly distributed all over, this gives FLAVOR.
- Place Lemon and Garlic inside the Chicken cavity. By adding lemon, we are adding extra flavor but also making sure it doesn’t become dried.
- Transfer Chicken breast side down into a pan or casserole dish (something with a lip so you don’t lose juice.)
- Place into oven.
- Cook at 450 degrees for 15 minutes.
- After 15 minutes, lower heat to 350 degrees and set your time for 50 minutes. (You can relax and troll Insta during this time)
- To tell if your Chicken is done place a meat thermometer* in to the thickest part of the thigh, it should read 165 degrees. If the drumsticks and wings look loose and juices run clear, your good to go.
- Remove from oven and let rest for 10 – 15 minutes.
- To carve: Using a sharp knife* remove the legs and drumsticks and place aside, followed by the breast and thighs. (Still sounds confusing? Use these directions to help. All it takes is a little practice)
*Knifes – Plain and simple, sharp knifes make cooking easier. A dull knife can slow you down and is also dangerous. Having a sharp knife will allow you to make clean cuts through meat without having to saw. Gives you concise motion as you chop fresh herb and vegetables keeping them fresher longer. It doesn’t take long to get like new quality of your knives with the help of a handheld knife sharper (which are easy to use and perfect size BTW).
*Meat Thermometer – Not too long ago, I would just estimate and use time as a measurement of meat done-ness. Until a friend of mine told me how much of a lifesaver her meat thermometer was. It only took one use to be instantly hooked and never go looked back. This pencil sized tool is designed specifically to take the guess work out and reads the internal temperature of meat. The recipe you are following will usually tell you what the temperature should read. Otherwise, a simple google search should do the trick. There are plenty of handy charts out there.
Just for QuocoNow customers – When you refer a friend, we’ll give them $5 off their first box AND we will give you $5 your next box. Its a win-win for everyone! Share the kitchen love today.