Roast Chicken is one of my favorite go-to dishes in any geography. The smell of Roast Chicken is the scent of home, and the leftover chicken is prone to other uses such as chicken soup and Mediterranean chicken salad.
Sometimes it takes two to party!
For a dinner party, two Roast Chickens are beautiful, golden and hot. So elegant with roasted potatoes and pan seared carrots. Beautiful but completely approachable. So many times I set for a large dinner party with several roasted chickens and people will exclaim, “oh my” and, “you don’t need to call me to dinner”. When the meal is done and we are in the gloaming candlelight, finishing wines and deep in conversations, another thin slice of chicken will be taken here and there from the breast, or a thigh. Dredged in the juice, scooped with a small wedge of skin.
A classic Sunday roast favorite and an all-around crowd pleaser. It’s all about crispy, golden skin and tender, succulent meat (served with all the trimmings, of course). And if you’ve got any leftovers, you can keep them in the fridge to rustle up some speedy weeknight meals. Basically, it’s the gift that keeps on giving.
- Whole roasting chicken
- Bunch of sage, thyme, and parsley
- 1 sprig of basil
- 3 cloves of garlic
- Olive oil
Preheat oven to 425f (218c). Yes, that is correct, I know it’s hotter than traditional.
Rinse chicken inside and out pat dry and leave on a breezy spot not sunny, just a gentle fan or something if you can, if not pat it again before you start. We want the bird to begin dry for a crisp skin.
Cover a metal roasting pan cover with foil and drizzle with olive oil and spread with a paper towel
Lightly rinse the herbs, shake dry.
Peel and crack the garlic
Rub the entire surface of the bird with olive oil.
Stand the bird on its head, well technically where the head used to be, salt and pepper the inner cavity. Careful not to get on the skin.
Throw in the garlic.
Stuff the cavity full of the herbs. Usually, the stems will stick out of the hole the leaves will be inside.
Cross and tie the feet together and fold the wings under the back.
Place the chicken in the pan breast down (the secret here is the juices will run to the breast). Bake for 20 min in the middle of the oven. Flip the bird onto its back roast for 30-40 more minutes until the juices run clear.
Remove from the oven and let rest for 10 minutes. Carve and plate or carve tableside.
Cooking time will vary according to the size of your bird
This recipe is a bit unconventional in the way I roast it but trust me it is so good and easy.