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Roasted Whole Chicke
Nb persons: 4
Yield: 1/4 chicken
Preparation time:
Total time: 2 hours
Source: Pioneer Woman
| * Something to stuff inside the chicken (Apple, Onion, Lemon, Garlic, Carrot, etc..) | |
| 3-4lb | Whole Chicken |
| Canola Oil | |
| Fresh Herbs | |
| Salt and Pepper | |
| You can stuff various items into the chicken for roasting and this will provide additional moisture and aromatics that will help to flavor the chicken from the inside. I’m using a lemon, some garlic cloves, and an onion. For the outside, I’ll be using a combination of Sage, Rosemary, and Thyme. Preheat your oven to 450 degrees while you pick the herbs from their stems. Then you’ll need to give all those herbs a chop. This smells great already. Toss those herbs into a bowl and add in your salt and pepper. For EACH chicken you’ll be roasting, you’ll need: | |
| 1-2 Tablespoons | chopped herbs |
| 1 Tablespoon | salt, (kosher is best) |
| 1 Teaspoon | pepper |
Add to that 2-3 tablespoons of Canola oil…
And give it all a stir.
Before we apply our herb mixture to the outside of the chicken, we’ll need to fill the cavity of the bird with our aromatics. As I mentioned, I’m using Lemon, Garlic, and Onion. You won’t be eating these items, so you can just give them a rough chop / slice / mash.
Stuff those aromatics into the nether regions of your chicken…
It’s important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to insure a nice crust on your chicken once it’s finished. Begin rubbing the chicken down with your canola-herb-salt-pepper mix. No need to get crazy with it. It’s just a chicken.
Just be sure to rub it down on all sides…
Did I mention I’m doing multiple chickens at once? That’s one of the coolest parts about this. I can easily do six of these chickens in the oven for a large group of people. At $5 or less each chicken, and feeding 3-4 people each chicken…it’s a deal!
Slide your herb coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
Once the chickens have roasted, it’s good to let them rest for 10-15 minutes. This will allow all of the juiciness of the bird to redistribute to the right places. If you tore into it right away…all its goodness would run out and you’d be left with a dry chicken.
And that’s a no-no.
You’ll notice that I didn’t truss the chicken with any sort of butcher’s twine or anything. Normally this is just fine. If you notice the legs popping out too far (which can cause them to get overly brown) during the roasting process, you can always make a small cut in the skin itself and pop the legs through it as I’ve done with this particular chicken. Welcome to accomplishment. Feels good, doesn’t it?
MmmChicken
You’re gorgeous, dahling.
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