If there is one food I cook well, it is Roast Chicken. Mine always come out juicy and tender; I use the nifty tool, a Spanek verticle roaster. You don’t need anything beyond the wire gizmo that makes your bird sit upright in the oven.
So why try a new recipe? The headline. I tore out the pages from Fine Cooking Magazine for their Best Ever Roast Chicken.
Larry voted it better than mine. I took no offense, as it WAS slightly juicier and had no seasoning beyond salt and pepper. I take full responsibility for the “slightly juicier” because I’m HUNGRY when a roasted chicken is done, and rarely let it rest the 15 minutes needed to redistribute juices. And I’ve used Mrs. Dash to season in the past. No more. Larry is right, it is a superb roast chicken. Here is my version since I did three things differently* that turned out well. (*the things were, their recipe called for a 4-lb bird and I used a 5 lb. – we like leftovers. I drizzled the olive oil on side #2 before the salt and pepper cuz they needed to stick, and I forgot to push the timer button for the first 30 minute cook, so it got an extra 15 minutes on the first round.) Oh, and I couldn’t find any kitchen twine, so her legs dangled in the air, no biggie.
I also don’t carve on a cutting board, forget that. One very sharp pair of dishwasher-safe kitchen scissors cuts through meat and bone, no dirty board.And P.S., that was a cheap chicken, no special brand or la-de-da.
Best Ever Roast Chicken (slightly rewritten from original)
- 5-pound whole roasting chicken
- Kosher salt
- Freshly ground pepper
- 1 Tbsp. olive oil
Preheat oven to 450 degrees F. Spray a roasting rack with non-stick spray, place in a 9 x 13 inch pan. Remove packet of organs from the chicken and rinse thoroughly with water, place bird on rack breast up. Twist the wings backwards to tie into knots. Season the breast with salt and pepper, turn the bird breast-side-down, drizzle back with olive oil and season with salt and pepper. Roast the chicken breast-side down for 45 minutes, turn over by using sturdy tongs to make the flip. Roast an additional 30 minutes or until a meat thermometer reads 165 to 170 degrees in the thickest part of the thigh. Remove chicken from oven, tent with foil and let sit for 15 minutes.
Save the pan juices for an upcoming crockpot soup.