I have a few signature dishes, and a delicious roasted chicken is definitely one of them. In addition to being my favorite dish to prepare, a roasted chicken is simple enough for a Monday evening feast that includes a healthy serving of The Bachelor on the side, or impressive and schmancy enough to serve to guests on a Friday night.
Don’t be afraid of poultry. Throwing a bird in the oven, whether it’s a chicken, game hen or even a Thanksgiving Turkey should not give you the night terrors. Roasting a chicken is easy! The oven does all the work here, so give this recipe a shot. It may turn out to be one of your favorites to make as well. It takes about 90 minutes for a perfectly cooked bird!
1. a raw chicken (go for an organic bird if your store carries them)
2. canola oil
3. room temp butter
4. salt and pepper to taste
5. dried rosemary (about 2 Tablespoons)
6. half a raw yellow onion
For the Gravy (optional)
1. 2 Tablespoon butter
2. 2 Tablespoon flour
3. 1/4 c. dry white wine
4. 2 c. organic chicken stock
2. Drizzle canola oil on the outside of your bird and rub it around so he is covered completely. Place the sharp end of an oven thermometer into the breast of the bird (basically the thickest part) with the dial facing out so you can monitor the temperature of the chicken while he cooks. Make sure the thermometer doesn’t touch bone (it will throw off the reading). Put him into a glass baking pan with low sides and throw him in the oven at 500 degrees for 25 minutes. The canoli oil gets your bird super brown and beautiful. Trust.
3. After 25 minutes have passed, lower the temperature to 350 degrees and set the timer for 60 more minutes. If your chicken is very dark, create a breastplate made out of aluminum foil and gently place it over the chicken so he doesn’t continue to brown. Create the breastplate before you cook the bird. It’s easy – just rip off a piece of aluminum foil, press it into a shield shape on the breast, and voila.
4. Once your chicken reaches 165 degrees F, he’s done! Move the chicken from the pan onto a wooden cutting board and let him sit for a while (don’t cut him open yet). If you aren’t making gravy, slice him up after 10-15 minutes and enjoy. If you’re making gravy (you should, duh) get to work on that while he rests.
1.You need a roux to make gravy. A roux is a thickening agent made of wheat flour and fat used to make sauces. In a small pan, melt a tablespoon of butter, and as the butter melts add a tablespoon of flour, stirring with a wooden spoon as you go. What will result is a light brown putty-like substance in your pan. Cook it for at least a minute to release the raw flour flavor.
2. Place the pan you cooked your chicken in on the stovetop, and turn on the burner to medium- high heat. Once the pan is hot, add white wine to the pan to deglaze. All the crunchy chicken goodness should come off the sides of the pan with some light scraping. Bring the heat down to medium, add half the chicken stock and the roux, and start stirring. The roux will break apart and thicken your gravy. Once the roux has started to thicken the sauce, add the rest of the stock. Cook until the gravy boils, then reduce the heat and taste. Add some salt and pepper if necessary, and then drizzle over your roasted chicken for a delicious meal at home.
Oven to 500 F then down to 350 F
Difficulty Level: Medium