The secret to a succulent roast chicken
This recipe for simple roast chicken comes from one of our regular contributors Diane Brown, who is the author of our aphrodisiac menu column, Diva Dish. Diane is sharing this roast chicken recipe with us from her Family Farm Box blog.
I love this roast chicken because its simple, tasty and it feeds my family of three about three times. It’s a practical recipe but one that can still be used to spark romance.
Not all meals have to be laden with aphrodisiac ingredients. Sometimes the sexy is in the simplicity. The secret to this simple roast chicken is using the best ingredients available. I recommend always using a natural or organic bird and the freshest possible herbs. You can really taste the difference.
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.
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