In an attempt to try to get some variety in my cooking, I checked out a bunch of cookbooks from the library a few years ago. One of the cook books was one of Jamie Oliver’s. I found this recipe for roast chicken – and it is A-M-A-Z-I-N-G. And very easy.

Perfect Roast Chicken

  • Whole chicken
  • Carrots
  • Onions
  • Potatoes
  • Salt
  • Pepper
  • Lemon
  • Other herbs (think rosemary, etc.) as desired

Dinner Prep Steps:

  1. Take your chicken out of the refrigerator 30 minutes before you plan on putting it into the oven. This will allow it to cook evenly.
  2. Preheat your oven to 475 degrees.
  3. Wash your veggies (potatoes, carrots, onions) and cut them into chunks. No need to peel – just chop and throw into the bottom of your roasting pan. Don’t skimp on the onions – we always end up wishing we had put more in there because they are so good when they are done!
  4. Drizzle olive oil over your veggies. I actually then sprinkled some kosher salt over them as well.
  5. Take all of your innards out of your chicken and then drizzle olive oil onto your chicken and rub with salt and pepper, both inside and out. Place the chicken on top of the veggies in your roasting pan.
  6. Take your lemon and poke it all over with a knife. Put it into the microwave for about 30 seconds. This will get your lemon-y flavor going. Put your lemon into the cavity of the chicken and then add herbs as desired (I forgot other herbs this time around and it was still great, but we have used rosemary in the past and it is also good).

Chicken Cooking:

  1. Put the chicken in the oven and immediately turn the temperature down to 400 degrees.
  2. Bake for 1 hour and 20 minutes (give or take, depending on the size of your chicken – the recipe was written for a 3.5 pound chicken) – leave the chicken uncovered as you are baking. It will make the chicken nice and crispy and give your veggies an awesome flavor.
  3. Check on the chicken about halfway through and baste as needed. If your veggies are looking dry, add some water to the pan to keep them from burning.
  4. After cooking, transfer the chicken to a cutting board and cover with aluminum foil and let it rest for 15 minutes or so. This trick is also a good one for your Thanksgiving turkey. It will allow it to be nice and moist when you are cutting it later.

There you go! Perfect roast chicken. It all is so good. Happy eatings!

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