Honey bunnies, it’s upon us! Cupid’s arrow has struck and you’re legit celebrating Valentine’s Day (or maybe Galentine’s Day). Either way, your love for you sweetie or your girls has got that domestic feeling brewing inside ya, and what better way to explore it than by mastering the art of the roasted chicken?
Trust me, it’s easy. Very little effort with a big pay-off. The secret to perfectly roasted chicken is being willing to take the breast apart from the legs when the bird is almost finished roasting because those two pieces cook at different temperatures and the breast is always done first. If you do it this way, you minimize the risk of rubbery, dry chicken breast. You can still plate the chicken beautifully, with the thigh and leg resting tastefully under a lovely breast with skin-on.
You can get way more complicated and truss your chicken, brown it in a pan and THEN roast it (the classic French way) but it’s just too much work for someone trying to get an easy and beautiful meal on the table for the holiday.
Here, presented with the basics, is the last roasted chicken recipe you’ll ever need. Feel free to add variations of flavor with spices and herbs, but the underlying method will work for everyone.
Lo’s Roasted Chicken
- 1 organic chicken
- olive oil
- chopped herbs like rosemary, sage, and thyme
- salt and pepper
- Heat your oven to 450 degrees. Rinse and dry your chicken completely. Truss your chicken so that the wings are close to the body and the backs of the leg bones are close together.
- I like to combine a mixture of kosher salt, pepper, and my chopped herbs for easy seasoning into a small bowl so i dont contaminate everything in my kitchen with chicken hands. From there season all over your birds (and inside too). You’re going to want to get your olive oil (canola is good too for browning) all over your bird quickly because the salt application will start to form beads of water on the skin which prevents good browning.
- Place your chicken into a low pan and get it into the oven at 450 for 30 minutes.
- After 30 minutes reduce the heat to 350 F for an hour. You’re going to want to use a meat thermometer if you don’t cook chicken a lot. I pull my breast at 145-150 degrees for perfect doneness (this will happen before the hour is up - very important). If your breast can hold that 145 temp for 10 mins you’re in the clear.
- Here’s where it can get w tiny bit tricky because the chicken will be hot. It’s time to remove the legs from the rest of the body. Grab a sharp carving knife and cut around the base of th brrwast, then essentially crack the legs backwards until the come off the body. Then, get the legs back in the pan and back into the oven for the remainder of the time.
- If all goes to plan you should have a beautifully roasted chicken that’s cooked well, seasoned nicely, and brown!
*tips: let your breast rest on the rest of the body until you’re ready to serve (it will stay much hotter).
Happy Valentines Day!!!