Roast Chicken.

Monday, February 28, 2011

This dish is seriously a staple. First off, it is so incredibly simple to make and so delicious. One of the best parts about making a roast chicken is that the potatoes and carrots underneath it absorb all the juices, which seriously make it one of the best tasting things possible. No. Joke.

The wonderful thing about roast chicken is that you can put whatever herbs/veggies you love and adjust it to your taste. For example, my favorite things are lemon, garlic, onion, thyme, and rosemary. So that's what I use. The great thing about this is that you can make as many chickens as you need.

This recipe is adapted from The Pioneer Woman.

Herb Roasted Chicken

[Sorry my pictures aren't that great, I took them on my phone!]

* 3-4lb Whole Chicken
* Something to stuff inside the chicken (Apple, Onion, Lemon, Garlic, Carrot, etc..)
* Canola Oil
* Salt and Pepper
* Fresh Herbs

You can stuff various items into the chicken for roasting and this will provide additional moisture and aromatics that will help to flavor the chicken from the inside. I’m using a lemon, some garlic cloves, and an onion.

1. Preheat your oven to 450 degrees while you pick the herbs from their stems.
2. Then you’ll need to give all those herbs a chop.
3. Toss those herbs into a bowl and add in your salt and pepper.

For EACH chicken you’ll be roasting, you’ll need:

* 1-2 Tablespoons of chopped herbs
* 1 Tablespoon of salt (kosher is best)
* 1 Teaspoon of pepper

4. Add to that 2-3 tablespoons of Canola oil and stir.
5. Before we apply our herb mixture to the outside of the chicken, we’ll need to fill the cavity of the bird with our aromatics. As I mentioned, I’m using Lemon, Garlic, and Onion. You won’t be eating these items, so you can just give them a rough chop / slice / mash.
6. Stuff those aromatics into the nether regions of your chicken…
7. It’s important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to insure a nice crust on your chicken once it’s finished. Begin rubbing the chicken down with your canola-herb-salt-pepper mix. No need to get crazy with it. It’s just a chicken.
8. Slide your herb coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
9. Now here is the hard part. You have to let your chicken rest for 10-15 minutes in order for it to retain its juiciness. PRACTICE YOUR SELF CONTROL!

Alright and what I like to do is add some carrots and roast potatoes. So I'll chop up a few potatoes and some carrots and boil them for a bit and put the chicken above a bed of the potatoes and carrots. Sweet potatoes work so well with this dish as well. I also put large pieces of onion in the mix and its absolutely wonderful. Make sure to salt and pepper the potatoes and carrots and voila! You've got an amazing meal, enjoy!


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