16 April 2012

Roasted Chicken

A few weeks ago, I was so inspired by the Roasted Chicken featured on A Cup of Jo, I immediately decided I had to make one. I've never roasted a chicken, and to be honest I don't know that much about cooking meat. If you think roasting chickens is a breeze, you're right! And I'd love to hear your recipe. If you think it sounds daunting, please continue. This recipe made it seem so simple but I did make a few adjustments. The list of ingredients was long, and looked expensive. I mean....it called for culinary lavender, what the hay is that?

My solution was Herbs de Provence, olive oil, and fresh garlic. I used a 2:1 ratio, HdP to olive oil, and smashed a big ole' clove of garlic and let it sit overnight. 

When it was time to roast this baby up, I removed the giblets (I acted really brave while doing it) and washed, then patted the bird dry. I then took about two tablespoons of room temperature butter and massaged it between the skin and the breast meat.

Inside the cavity, I placed half a lemon, half an orange and some fresh tarragon and thyme. I was hoping that once in the oven, the butter under the skin would trickle down and the aroma of the citrus and herbs would permeate upwards and a beautiful, delicious thing would result somewhere in the middle.

I poured the herb oil over the chicken and rubbed it into every crevice on that bird.

To finish off, I cracked some fresh black pepper, and studded the skin with coarse sea salt. There is a lot of talk about trussing- I never get it. I just tied the legs together with kitchen twine, as well as the wings. It cooked away in a hot oven (450) for about an hour.

This was after about 45 mins, by the time it was fully done, everyone was so hungry I didn't get a chance to snap a picture. Make sure that it reaches 165 degrees when you insert a thermometer into the breast, or that the juices run clear. Pink juice = raw meat, raw meat = salmonella, salmonella= hospital visits, hospital visits = time being wasted that could be spent eating chicken.

I want everyone to make this! It is really so easy- and can be budget friendly. Especially considering it will get you far beyond one meal. Do you have any chicken roasting tips? I would love to hear!



  1. I want to make this now! I'm inspired.

  2. This looks so good. I'm going to hopefully make it this weekend. If you like roasted chicken recipes, check out the Silver Palate's Chicken Marbella. It's off the hook.

  3. I bought a chicken today. Guess what I am making?