I heard an interesting phrase, the other day, it goes: If you want to see a chef's skill--taste her Roasted Chicken. I don't personally think that I'm an above average chef but I do think this method for Roasting makes any Chicken well above average (shiiite, sure beats Nesters and Costco).
Roasting at high temperatures will give you lovely crisp skin and the Lawry's Salt and Herbs will give you that satisfying taste that all Chicken Lovers crave. You can always change up the recipe--just keep the method. For example, a North African style Chicken: Salt and Paparika with Oil and lemon slices under the skin and wedges in the cavity or you can do a nice Honey Dijon mixture with Thyme. It's all gravy.
Note: If you have room in your freezer buy 3 birds in advance from Costco (you can end up paying as little as $4 a bird as opposed to buying a bird for $9+ at Nesters). Freezing chicken is easy: just rinse, pay dry and store in a freezer bag for up to three months. To defrost: remove Chicken a day before into the fridge.
Roasting at high temperatures will give you lovely crisp skin and the Lawry's Salt and Herbs will give you that satisfying taste that all Chicken Lovers crave. You can always change up the recipe--just keep the method. For example, a North African style Chicken: Salt and Paparika with Oil and lemon slices under the skin and wedges in the cavity or you can do a nice Honey Dijon mixture with Thyme. It's all gravy.
Note: If you have room in your freezer buy 3 birds in advance from Costco (you can end up paying as little as $4 a bird as opposed to buying a bird for $9+ at Nesters). Freezing chicken is easy: just rinse, pay dry and store in a freezer bag for up to three months. To defrost: remove Chicken a day before into the fridge.
Ingredients
1 Whole Chicken (the best you can afford)
Olive Oil (a swig or two)
Handful of each:
Fresh chopped Rosemary, Oregano and Thyme
Lawry's Seasoning Salt and Ground Pepper to taste
Potatoes (any kind) washed and quartered (1 handful = 1 serving)
Pearl Onions (skinned and 1 handful = 1 serving)
Preparation
Preheat oven to 450 degrees Fahrenheit. Rinse Chicken (including cavity) and pat dry. In a bowl mix together ingredients Oil to Ground Pepper. Gently separate the skin from the Chicken and massage Oil-Herb mixture (reserve bowl) under the skin and throughout the Chicken. Use remaining Oil-Herb mixture to dress Potatoes and Onions.
Preheat oven to 450 degrees Fahrenheit. Rinse Chicken (including cavity) and pat dry. In a bowl mix together ingredients Oil to Ground Pepper. Gently separate the skin from the Chicken and massage Oil-Herb mixture (reserve bowl) under the skin and throughout the Chicken. Use remaining Oil-Herb mixture to dress Potatoes and Onions.
Place Chicken in Roasting Pan breast side down and arrange Potatoes and Onions around the Chicken. You may add additional sprigs of Herbs in the cavity if desired. After 30 minutes--flip the Chicken breast side up (this will keep your Chicken moist throughout the bird). Roast until chicken is gold brown and meat thermometer reads 170 degrees Fahrenheit in the thickest part of the bird). Remove Chicken from heat and let rest for 10 minutes under foil tent.
Try one of these Brussel Sprout recipes for a side.
What to do with the left-overs? Make Chicken Noodle Soup or Chicken and Dumplings
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