Roasted Chicken

A couple of weeks ago I became obsessed with the idea of roasting a chicken. I'm not really sure why, but it was all I could think about. I've done baby chickens before, but an entire chicken was a new thing for me. I have a small oven and a big cast iron skillet. I used this tutorial at The Kitchn as my guide. I now want to roast a chicken every week. It makes enough food so that I have my work week lunches covered and leftovers for dinner if I desire. The chicken comes out moist, tender, and juicy. These are not normally words I like to use in describing food, but that is exactly how it is. I've been enjoying my chicken with brown rice, a heap of spinach and a bit of gravy made from the pan juices. Simple and wonderful.


Line the pan with vegetables


Chicken is rinsed and patted dry


Seasonings are ready


Ready to go in the oven

Roasted Chicken
(From The Kitchn)

1 chicken (3-4 pounds) rinsed and patted dry inside and out
3 onions, sliced into wedges (you can also add celery, carrots, potatoes, or fennel)
Extra virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 lemon, halved
1 bulb of garlic, separated into cloves
Fresh herbs if desired

Preheat the oven to 450 degrees.

Line the bottom of the pan with onions or whatever vegetables you prefer to use.

Mix the salt and pepper together in a small bowl. Coat the chicken with a thin layer of olive oil making sure to massage it all over. Rub the salt and pepper mixture all over the chicken and inside the cavity. Fill the cavity with the lemons, garlic, and herbs if using. Transfer the chicken to the pan with the onions.Put the chicken in the oven and lower the temperature to 400 degrees. Roast for one hour.

Insert an instant read thermometer into the meatiest part of the thigh. If the internal temperature is at least 165 degrees, the chicken is done. If not, roast the chicken for 5-10 more minutes until the internal temperature is 165 degrees.

Let the chicken rest for 15 minutes before carving. If desired, make a pan gravy by whisking 1 tablespoon of flour into the pan juices and cooking until thickened. Serve with salad, rice, or whatever you desire.


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