This might be the perfect weekday main, who’s ready for EASY ROAST CHICKEN?
This is my favourite way of roasting chicken to perfection. I’ll never forget the first time I made it, thinking, “That’s it?” Yup, sure is! Who knew EASY ROAST CHICKEN could be this, well, easy?
There are only a few things to mention before we send you on your way to make it:
THE BIRD
I’ve found that a medium-sized (about 4 pounds) bird works best. Look for a plump chicken with meaty breasts and drumsticks. Another consideration is to buy organic – they’re often more tender and flavourful. One last thing is to always bring your bird to room temperature for one hour before roasting. This ensures it will roast evenly.
SO STUFFED!
I stuff the cavity of my chickens with a mélange of citrus and vegetables as a way of improving the flavour. Although this mixture is never eaten, it does add delicious flavouring to the pan juices. HINT: These drippings are best enjoyed when used to make gravy if you’re so inclined. Click HERE for a quick lesson on POULTRY GRAVY.
TRUSS IT
Once you’ve stuffed your chicken, we suggest trussing it. We simply tuck the wings under the breast and then tie the legs up using cotton butcher’s string. A trussed bird maintains its shape, roasts more evenly and, remains moist and tender. After trussing, I also add a generous sprinkling of kosher salt and pepper. This helps the skin get wonderfully crispy.
HOT STUFF!
Roasting the chicken in a very hot oven is perhaps the most important tip. The outside will cook up wonderfully crispy, while the inside retains its moisture.
Since ease of preparation is top of mind with this post, how about a few suggestions for sides that are just a quick and delish? Try our chicken with a SIMPLE SALAD, this very delicious TOMATO ONION SALAD or our creamy MASHED SWEET POTATOES.
Roast chicken need not be a complicated affair, but rather a simple, trusted experience that produces one of the most enjoyable comfort foods imaginable.
EASY ROAST CHICKEN – moist, tender, crispy-skinned deliciousness in every bite. Enjoy!
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Easy Roast Chicken
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Ingredients
- 1 roaster chicken, about 4 pounds
- 1 garlic bulb, roughly chopped
- 1 lemon, roughly chopped
- ½ Vidalia onion, chopped
- 3 thyme sprigs, chopped
- 2 teaspoons kosher salt, plus more for sprinkling
- black pepper
Directions
- Preheat oven to 450°F. Toss chopped garlic, lemon, onion, and thyme sprigs in a small bowl and set aside.
- Rinse chicken under cold water and pat dry using paper towels.
- Place chicken in a medium-sized roasting pan. Stand the bird legs-up and sprinkle 2 teaspoons of kosher salt into the cavity. Stuff the cavity with the citrus and vegetable mixture, filling it to capacity.
- Tuck the wings under the back of the chicken and tie the drumstick ends together using cotton string or cotton twine. Generously sprinkle the outside of the chicken with kosher salt and fresh black pepper.
- Transfer chicken to preheated oven and roast for 1 hour.
- Remove chicken from oven and allow to rest for 5 minutes before carving. Serve immediately.
