Uncomplicated Roasted Chicken
I think it’s safe to say everyone loves a Roasted Chicken, so I’m posting my recipe for a absolutely delicious uncomplicated Roasted Chicken. Pick up a chicken once a week and roast it. You can roast it for tonight’s dinner or roast it tonight for tomorrow’s lunch, dinner or both. A great make ahead meal. There are many recipes out there for roasted chicken, but I think most are very complicated. Mine is very simple, and roasted the way our Grandmothers did it.
You’ll need:
- 1 whole chicken (4 to 5 pounds)
- 1 onion, cut into thick slices
- 2 carrots
- 2 celery stalks
- 4 garlic cloves finely chopped
- 1 teaspoon dry thyme
- 1 teaspoon dry rosemary
- 1 teaspoon dry tarragon
- Olive oil
- Salt and pepper
Directions:
- Preheat your oven to 350F
- Place the onion, carrot and celery on the bottom of your roasting pan
- Truss the chicken by tying the legs together
- Mix the garlic, herbs and 2 tablespoons of oil
- Rub the mixture all over the chicken
- Season the chicken with salt and pepper
- Put the chicken into the oven to roast and baste every 20 minutes
- Roast the chicken until the inner thigh reaches 165F, this should take about 1 hour to 1.5 hours
- When the chicken is done let it rest for 20 minutes before carving
- OR after the 20 minutes place the chicken uncovered into the fridge for another 20 minutes to cool down then cover with plastic wrap and enjoy tomorrow
Tips
- Make sure your chicken is room temperature
before roasting. - The meat needs time to rest before carving. This
time will let the juices redistribute throughout the
chicken. - While the chicken is resting you can make a pan
sauce or gravy to go with the meal.
How simple is that? And the way we season this chicken will not limit what you can use it for. Great sliced up, on a salad, sandwiches, made into chicken salad and many other uses.
Daniel Mancini
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