Easier Than It Looks

music: To Be Alone With You” by Sufjan Stevens


I always thought roasting a turkey or a chicken was only for people who really knew how to cook, the professionals, like my mom and chef’s.  However, it turns out, it’s a lot simpler than I had always imagined.  Not only does roasting a chicken fill the house with an amazing aroma, but it provides lunches and dinners for a few days.


When it comes to something simple, like roasting a chicken or vegetables, I usually refer to Simple Food by Alice Waters.  I like to use a ton of herbs to flavor up the chicken, so I can avoid adding butter or oil to flavor it.

I used approximately:

1 tsp salt

1 tsp garlic powder

1 tsp pepper

3 garlic cloves, sliced

1 tb fresh rosemary, chopped

1 tb fresh sage, chopped

1 tsp thyme

1/4 c fresh parsley, chopped

1 lemon, halved

1 red onion sliced

First you have to remove that little bag inside that cavity and rinse the bird well.  Then you just rub all the herbs and spices underneath the skin onto the breast and inside the cavity of the bird.  Stuff the lemons and half of the onions inside the cavity.  Then sprinkle the rest of the onions on top of the bird.

The size of your bird will determine how long you cook it.  The package always gives guidelines on  cook times.  But here’s a good tip, which may be a little high matenance and certainly not necessary, but I think it makes a difference.  Preheat the oven to 400 degrees and roast the chicken for 20 minutes breast side up.  After 20 minutes flip the bird over.  Continue to flip the bird every twenty minutes until it is cooked through.  Once finished, let the chicken rest for 10-15 minutes before carving.

Even though I don’t eat the skin, it’s always nice to have nice, golden brown, crispy skin.  As you can see, added butter and oil is not necessary!

I find it easiest to use the cooking time on the package as a general ballpark, but an instant read thermometer is really a good tool to have when cooking large cuts of meats.  Unless you have a really good eye, its quite easy to cook chicken much longer than actually necessary.  The chicken is finished when the breast meat has reached an internal temperature of 165 F.

I love to eat roasted chicken along with fresh roasted vegetables.

Just tossed with a drizzle of olive oil and sprinkled with salt and pepper, then roasted.

The best part about this, is there will be plenty of chicken left over, sliced for sandwiches and salads, shredded for burritos, or anything your mind can come up with.  There might not be as much left over if you’re cooking for your whole family, but then at least there will be plenty of smiles at the dinner table!


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