Best-Ever Roast Chicken Claim is True

Best-Roast-Chicken-RecipeIf 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.


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{ 3 comments… read them below or add one }

1 Dave Beaulieu February 17, 2012 at 7:46 am

I agree with you’re recipe, and the cooking temp. Michael B….I can’t imagine cooking the bird at 300…not sure the skin would ever get crispy and the time seems like it might dry out the bird. My method is very similar to this on. I use it every time, but to change up the sauces, and side a bit. Like this recipe for Roast chicken with polenta and mushrooms sauce

2 Lisa S. February 16, 2012 at 3:16 am

My best roast chicken recipe is thanks to my grandmother (now deceased). Your recipe is similar, but I have one more ingredient to add…put a washed whole apple, whole orange, or whole (with the outer skin peeled off) onion inside the cleaned out bird cavity. After the roasting and the bird is dismembered, you can use what was in the cavity (which should now be fully soft and cooked, & retaining some of the chicken juices) in your favorite stuffing recipe. I cook my stuffing outside of the bird, so all I do is chop up the item (except for something citrus. I generally just use the juice from that in ‘gravy’ part that is made from the bird’s natural juices, or a crockpot soup)

3 Michael B May 25, 2009 at 10:55 pm

I have some reservations about the heat of that oven.
150C (300F) is where I cook just about everything.
It takes a little longer but you get better results and the washing up is a shirtload easier. Just think what those polymerised fats do to your arteries too.

My favourite recipe for roast chicken is a little more complex but;
1 grated Beetroot
1 grated large carrot
2 pc bread
one finely chopped onion or leek
1 tablespoon olive oil or butter.

I mix them all in the food processor

Fill the cavity and the skin around the breast. Roast at 150C (300F) for about 2 1/2 hours depending on the size of the chicken.

The meat has a much juicier texture than chickens cooked at high temperature and the meat takes on a beautiful red colour.

I like the WordPress theme.

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