I love this roast chicken because it’s a simple, pure and tasty main dish. It easily is one of my favorite easy chicken recipes. And one chicken feeds my family of three about three times, so it’s one of my more economical recipes, saving both time and money. But even though this is one of my most practical dinner recipes, in the right setting, this whole roast chicken can still be used to spark romance. An oven roasted chicken date night? You’ll see why I think it’s an easy solution to romantic dinner.
Why you should roast an organic chicken for roasting
Although as a food writer, I’m best known for creating fairly elaborate meals–often featuring exotic and aphrodisiac ingredients. But I’m still a big believer in simplicity. Not all meals have to be laden with aphrodisiac ingredients. Sometimes the “sexy” is in the simplicity. But when you go simple you must use the best.
The secret to this simple roast chicken is using the best ingredients available. I recommend always using a natural or organic bird. And try to get the freshest possible herbs. You can really taste the difference.
Seasoning chicken for roasting
As I mentioned, this is one of the most simple chicken recipes you can find. It doesn’t call for much prep but a whole chicken does need a little seasoning.
I coat the whole bird with olive oil, both inside and out. I also salt and pepper it generously – don’t forget to season the inside of the cavity. I also use the aphrodisiac of garlic to season my whole chicken. I use garlic salt but you can use fresh garlic. Or change this seasoning if you like. Maybe you prefer paprika or pink peppercorns or maybe you want to omit the additional spice all together.
Roasting chicken with fresh herbs
It really is a quick whole chicken recipe but I like to take the time for one last step. I like my roast chicken with fresh herbs, so I slide a little rosemary or thyme into the cavity before I put my chicken in the oven. Along with the herbs I put sliced, fresh lemon and a little onion. The fragrance of lemon, onion and herbs cooking is one of my favorite kitchen aromas. They also infuse the bird with additional, savory flavors.
Secrets to a succulent roast chicken
If you’ve ever cooked a dry or stringy bird, you might be skeptical of how easy it is to roast a juicy chicken. But their’s really no magic to to making the best ever roast chicken. The key is patience. Let the chicken rest once you’ve prepared it for roasting. Then slowly roast until the skin is crispy. The wonderful thing about a roasting a whole bird is that it gives you time for other things while the oven works its magic.
But here’s the most important step in making a sexy roast chicken. You have to let your roasted chicken rest before carving. (Don’t forget to calculate the additional resting time into your cooking time.)
Why should you let a whole roasted chicken rest after cooking?
Why? It’s a simple matter of food science. The moisture in the chicken comes from water. That water in the bird gets pushed toward the surface as it roasts. During resting, the meat starts to cool and the water redistributes. But if you cut it right away, much of that moisture will spill out and pool on your cutting board, leaving you with a dry bird.
This recipe makes roasting a succulent, moist and flavorful chicken simple. Use the leftovers for a casual chicken salad and save the bones to make homemade stock.
- 1 5 to 7 pound natural or organic whole chicken rinsed and patted dry
- 2 tsp garlic powder
- about a tbsp of kosher salt
- tsp of pepper
- olive oil (enough to coat the skin of the chicken)
- 1 lemon cut into wedges
- one-half of a yellow or white onion cut into wedges
- a few sprigs of rosemary or thyme
Heat oven to 375 degrees.
Rub chicken all over with olive oil, garlic powder, salt and pepper, including the cavity.
Stuff the cavity with the lemon, onion and herb sprigs.
Place chicken in a roasting pan and leave out of refrigeration for 30 minutes, allowing the chicken to become closer to room temperature.
Place chicken in the oven, and roast for one hour, until skin is browned and crisp, and the juices run clear when chicken is pierced with a knife at the thigh. Alternately, you could use a probe thermometer and bring to 165 degrees.
Let chicken rest for 10 minutes before slicing.
This recipe for simple yet succulent, oven roast chicken comes from one of our regular contributors, Diane Brown. She’s sharing this easy roasted chicken recipe with us from her Family Farm Box blog.
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