Roasted Chicken (Basic)

  

I thought I’d post this since it's Soph’s favorite, I'm making as I write and most everyone loves roast chicken. There are tons of slightly varying methods of roasting chickens out there.   Key words?   Slightly and varying.   Roasting is one of the simplest ways of cooking and a good basic technique/necessity that you’ll use forever.

Get yourself a good roasting pan, but keep in mind you don’t want it to feel like a brick before you put the chicken(s) in.   Watch out for pans with silly handles, the kind that fall back to the sides of the pan…makes no sense, they get hot and are hard to grasp.   In a pinch disposable aluminum ones will do, just use two of them to double the stability.   You don’t want hot chicken fat or juices to burn you. I’m speaking from experience! Also, don’t go cheap on the bird.   Often supermarket poultry bought in bulk is processed and can be stringing, tough and tasteless.   Get the best your budget can afford.  

Serves 4

Time it takes to make: 10minutes prep – 1-½ hours cooking

What you need:

1 3lb chicken

Oil (canola or olive)

1 lemon – quartered

Salt and pepper

Aluminum foil

How you do it:

Pre-heat your oven to 425 ° F

Rinse your chicken in side and out, pat dry with paper towels.   Sprinkle a generous amount of salt inside the cavity.   Put the lemon pieces inside, and place chicken in your roasting pan.   Rub entire bird with oil, sprinkle with salt and pepper.   Roast for 1½ hours (a 180 ° F read on an instant read thermometer) or until the juices run clear when you pierce (with a fork or sharp knife) the thickest part of the thigh. Turn roasting pan half way through cooking time to make sure everything browns evenly and baste with pan juices. Remove from oven cover with foil and let rest 15 minutes.  Cut the chicken into quarters and serve with the pan juices drizzled over.

Just in case:

You have some chicken left over?   Make some chicken salad for lunch.

You have some veggies kicking around, like onions, potatoes and carrots?   Arrange them around the chicken, drizzle with oil season with salt and pepper.   Don’t’ let them burn, so you may have to rearrange them the best you can half way through cooking. 

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