Oven-roasted chicken is one of those entrees that can be appropriate to serve in a variety of situations, and as you will see after you try my recipe, its super easy. Having the family over for dinner? Roast some chickens. Need a Monday night dinner with hopes of leftovers for the weeks lunches? Roast a chicken. Have a $10 budget for a pot luck dish? Roast a chicken. Are you seeing a trend yet?
Seriously though. I bought a medium/large whole chicken at my local butcher for under $6. Everything else I used came out of my garden or was already a part of my pantry. Very little planning was involved aside for taking into account how long a whole chicken takes to roast, compared to individual pieces.
Just a quick note about the seasonings and spices I chose to use in this recipe. You can use any flavors, seasonings, spices that you prefer. I happen to be a fan of Rosemary, Garlic, Cayenne Pepper, and Smoked Paprika. Also, those were the bottles in the front row of my spice rack, so voila.
Here’s what you need:
A Chicken… duh. Actually, you need a whole chicken. I buy my meat from a meat market that sells really high quality, local, organic, grass fed (blah, blah, blah, no I didn’t ask what the chicken’s name was) meat for an excellent price. You can use the fryers they sell at the grocery store and still make a tasty bird.
Garlic – 4 to 5 cloves
Fresh Rosemary – 3 or 4 sprigs
Lemons – 2 whole
Black Pepper – to taste
Salt – to taste (I used a specialty salt from my local spice store that was shallot flavored. YUM!)
Cayenne Pepper – 1 tsp
Smoked Paprika – 1 tsp
Unsalted Butter – 3 Tbsp
Olive Oil – 3 Tbsp
Red Wine Vinegar – 1 Tbs
Instructions: Preheat your oven to 425° F with your rack in the middle.
Line you baking pan with foil and place the bird on the tray. Squeeze your lemons all over and inside the chicken, then stuff the squeezed lemons into the cavity of the bird. Lift the edges of the skin covering the breast and poke your finger in so that you make a separation between the skin and the meat. Stick some rosemary under the skin, then put the rest in the cavity of the bird. You will also stick cloves of garlic and pieces of butter under the skin as well. As the butter melts your bird will suck it up and keep the meat nice and juicy!
Rub the bird down with the spices, cover it with foil and bake it for 20 minutes.
After 20 minutes, turn the oven down to 375°F and bake for another 50 minutes. Take the foil off and rub the chicken down with the olive oil and vinegar whisked together and bake the bird for another 20 minutes or until the skin is crisp and the inside temperature of the chicken reads 165°F. You will need to use a thermometer for this (I hope that’s obvious) and make sure the thermometer is stuck in the chicken meat, not touching bone.
If you want a side dish, try sauteing some potatoes and broccoli in some of the chicken drippings from the roasting pan. You will need to add seasoning to the veggies since hopefully, all the seasoning from the chicken stayed on the chicken for your dining delight.
Enjoy, and let me know how your chickens turn out!