So today’s recipe will probably be the easiest recipe you ever see here on the blog.
It may be easy but it is so good! A juicy, moist chicken with a delicious, crispy skin. Yum!!
Just get yourself a nice little chicken. New Seasons here in Portland carries some nice free range, organic chickens.
The first step is to clean out the insides – yes, just stick your hand in there and pull it out. I must admit it grosses me out a little bit. At least with a turkey they are in a nice little bag – not so with the chicken. Then rinse off the chicken and pat it dry, inside and out. The drier the better.
The next step is to truss your chicken. If you don’t know how to do it here is a quick video you can watch on How to Truss a Chicken. You can even use some of that pretty Baker’s Twine from The Twinery if you have it. Otherwise, plain old string works good too. Trussing helps the chicken cook more evenly.
Then just set it in your roasting pan and give it a nice shower of salt and freshly ground pepper. We use either Kosher or sea salt at our house. This will give you a nice salty, crisp and yummy skin.
Pop it in the oven and let it cook away. Your house will smell so yummy. I had a friend come to the door while it was roasting and she could smell it before I even opened the door! It will roast for about 50-60 minutes or until it is golden brown.
Remove from the oven and then baste it with the juices that have formed in the bottom of the pan. You can then sprinkle it with some fresh herbs from the garden if you’d like. I used some thyme and oregano.
I just have to say – not only does it smell and taste delicious it looks so pretty sitting on my dinner table.
I served it with some roasted potatoes and a spinach salad. A simple yet delicious meal. Enjoy! Be sure and save the leftover carcass to make some delicious homemade chicken broth (directions coming soon) Just clean off as much of the meat as you can and the put it in a ziploc bag and toss it in the freezer to use later.
1 2-3 lb. whole chicken
kosher or sea salt, freshly ground pepper
Chopped herbs, optional (thyme, oregano, marjoram)
Preheat oven to 450 degrees.
Rinse chicken with water and then pat dry with paper towels. Inside and outside.
Truss the chicken. Place in roasting pan. Shower with salt and pepper inside the chicken and out. Roast for 50-60 minutes or until cooked and golden brown.
Remove from oven and baste with juice formed in bottom of pan. Sprinkle with some chopped fresh herbs if desired. Put on a pretty plate.
Let rest 15 minutes before carving.