My Favorite Recipe – Roasted Chicken

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.
Total
2
Shares

IMG_4624

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!

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]

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

[/tab] [tab title=”Steps”]1. Turn on your oven to 500 degrees (yes, that high). Prepare your chicken by rinsing him off, drying him off and setting him on the counter. Salt and pepper your bird, throw the onion inside the cavity and massage a little bit of butter onto the skin (make sure to get underneath the skin too on the breast). You could use half an apple inside the cavity as well if space permits. Finish the chicken with some dried rosemary.

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.

GRAVY

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.

[/tab][tab title=”Notes”]Serving Size: 1 Chicken, serves 3

Oven to 500 F then down to 350 F

Difficulty Level: Medium[/tab] [/tabgroup]

 

8 comments
  1. Next time before you wash off your bird, exfoliate the skin with very coarse ground salt, wash the bird then prep as normal. You’ll be amazed at the difference in appearance

    1. I’ll give that a try, Justin. Sounds like it’ll be beautiful. Do you recommend this for Thanksgiving Turkey also? What is the result?

  2. You make the skin more taut on the flesh so it will brown very evenly. It’s quite common to do that then blanch the chicken for several minutes in boiling water, then putting in an ice bath for several minutes to cool, then pat dry and prep as normal.

  3. This sounds and looks delicious! I’m trying out this recipe for the first time tonight for the hubby! Wish me luck!

  4. This sounds and looks delicious! I’m trying out this recipe for the first time tonight for the hubby! Wish me luck!

  5. Hi Lo! I love the recipe but I have a question, which I hope isn’t too silly. I don’t drink at all but I want to use wine for making meals such as this, and mostly everyone says to cook with wine that you drink, which doesn’t help me at all! Could you recommend good wines to cook with, that’s also drinkable? Thank you xx

    1. Typically you cant go wrong with chardonnay. I know personally when I cook with wines, I usually try to get a lower priced bottle, around $5-9, and look at the region its from, and usually pair the meal with a higher priced wine from the same region. (same region, roughly same grapes, different aging and acid content, but same idea).

      For some good mid priced wines $16-25 Justin Winery has a great chardonnay. Also for something not as sweet as a pinot grigio, Louis Jadot has a Pouilly Fuisse that is around the $23 mark.

Leave a Reply

Your email address will not be published. Required fields are marked *

🌼 Let's Be Friends 🌼

Join my newsletter to get recipes, wellness tips, & more!

You May Also Like