Easy roasted chicken with herbs


My cooking classes at Just Simply… Cuisine are going great, and they are accompanied by some great perks. Last week, after stuffing me with homemade pasta, Chris sent me home with a large supply of herbs from her garden.

Motivated by our lesson on roasted butterflied chicken, I decided to use my bounty to try a version of the dish out at home. I didn’t use a butterflied chicken, and instead opted for a skin-on whole chicken. I washed it and patted it bone dry, as Chris says is essential to ensure that you get a nice, crispy skin. Not only does it taste delicious, it helps lock in moisture and ensure you get a juicier bird.

Roasted chicken is one of those dishes that packs a lot of punch. It looks like you spent hours slaving away in the kitchen, but in fact is really easy and foolproof. Better yet, leftovers make for great chicken sandwiches or meat to toss into a pasta. If you save the bones, you can boil them to make your own broth. A whole chicken is one of the most cost effective ways to eat meat.

Super simple recipe after the jump.


To get started, preheat your oven at 475 degrees. Using a small roasting pan (just big enough to fit the chicken or you risk drying up all the drippings), cover the bottom with extra virgin olive oil and drop in 5 whole peeled garlic cloves.

Stuff the chicken with a handful of rosemary, thyme and marjoram, or whatever herbs you have on hand. Season it liberally on both sides with salt and pepper.

Place the bird into the roasting pan. Top with a drizzle of olive oil.

Bake the chicken for about 40 minutes, or until the skin starts to crisp and looks golden brown. Turn the heat down to 375 degrees at that point, and bake until cooked, about another 30 minutes for a 4 lb. chicken.

You’ll know it’s done when you can pierce its inner thigh and the juices run clear. Let it rest outside the oven for about 10 minutes before carving.

I served it with chive and parsley mashed potatoes (more of those yummy herbs from the garden!) and roasted cauliflower. You can find a recipe for the latter on the Just Simply… Cuisine blog. Enjoy!

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1 Comment

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One response to “Easy roasted chicken with herbs

  1. Thanks for the great recipe, Ambreen! I put two chickens in the oven at the same time so I kept the heat at 475 for longer and then let them cook for an extra half hour. I checked when the meat thermometer hit 170 and then I knew they were done!

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