This is now my favorite roast chicken recipe. The simplicity of it is deceptive – this chicken tastes fabulous. In the past, I’ve roasted chickens with a variety of herbs, stuffing herbs under the skin, rubbing olive oil over the chicken, stuffing carrots, celery and onion in the cavity….but despite my best efforts, the chicken would be lacking in flavor – often with dry breast meat.
Very important to bring the chicken to room temp before roasting and also make sure it is dried will after rinsing – you do not want to add any steam. The salt is also key – the original recipe calls for 1 T, but I found it to be a bit too salty for my taste – next time I will use 1/2 T.
With this recipe, the skin is nice and crisp and the chicken is moist and juicy throughout. The key is cooking the chicken in high, dry heat. The vegetables add steam, so don’t be tempted to play with this recipe. You can roast the vegetables seperately.
1 small roast chicken
fresh ground pepper
fresh chopped herbs – rosemary or thyme work well.
Bring the bird to room temp, rinse and pat dry with paper towels. Sprinkle 1/2 T of salt over the bird and season the cavity with salt and Roast @ 450 for 50-60 min. No peeking, no basting. That’s it. After roasting, baste the chicken with the juices and chopped rosemary or thyme. Let rest for 15 mins, carve and slather with butter.
Make some creamy mashed potatoes and drizzle with the pan juices – delicious!