This summer, my daughter asked me how to roast a whole chicken. It dawned on me, that there is a whole generation of young adults out there who have no idea how to do this. Now, in her defence, she was a vegetarian up until a few years ago, so she never really paid attention to meat cookery when she was growing up.
That conversation was the impetus for this post. I gathered paper, pencil, measuring cups, spoons and a scale so that I could accurately record, exactly what I do. Since I roast chickens so frequently, I don’t normally measure. I just do it on autopilot.
Start with a 3 1/2 -4 pound chicken. If it is at all possible, buy a kosher chicken, as the salt added during the koshering process makes the meat juicier and more flavourful. Slice a lemon in half and stuff it inside the cavity of the bird. Tie up the legs with some kitchen twine. That will help the chicken roast more evenly. Then, shower that bird with a mix of kosher salt, pepper and paprika. Sometimes I used smoked paprika. Let the chicken sit on the counter while you get everything else ready.
Since you’re turning on the oven, you may as well roast some veggies with the chicken. I used shallots, carrots and mini potatoes. Feel free to use whatever you like. Squash, leeks, sweet potatoes and parsnips would all be good ideas. A few sprigs of thyme and rosemary are a winning flavour addition. A whole head of garlic, halved is also an option, if that’s how you roll.
If you plan to use potatoes, boil them first, for about 15 minutes, just until they begin to get tender. Then gently break the skin and flatten slightly with a fork or potato masher. This give you more potato surface area to get crispy.
If you have a 12- inch cast iron frying pan, or any enamel cast iron roasting pan (ie: Le Creuset) their hear retention properties make them the perfect roasting vessel. While you’re getting everything ready, place the empty roasting pan or skillet into the oven while you are preheating it.
Carefully place chicken into hot pan and surround it with veggies,. Drizzle it all with olive oil.
Roast it for about 60-65 minutes, until an instant read thermometer, inserted into the thickest part of the thigh (careful not to touch bone) registers 165°F.
The most important instruction I will give you is to let the chicken rest for 20 minutes before serving. This will give you time to turn the pan juices into a little sauce if you want. Complete instructions for doing this are in the recipe link.
Click here to print recipe for Roast Chicken 101.
