I know it’s easy to pick up a rotisserie bird from the supermarket deli, especially when you’re short on time and dinner ideas. But what if I told you that making perfect roast chicken at home is incredibly easy?
In fact, your hands-on prep time is less than five minutes. Dinner doesn’t get more quick and easy than that!
One of the many things I love about making roast chicken at home is just the simplicity and joy of cooking a beautiful meal from scratch with fresh, wholesome ingredients.
There are few meals more satisfying (in my opinion) than golden roasted chicken with juicy, flavorful meat and crispy, salty skin. Plus, it smells heavenly while it’s roasting!
It wasn’t until recently that I finally got the crispy skin thing figured out. Since I’m one of those people who loves crispy chicken skin, that was a big deal for me.
I discovered that beginning the roasting process on high heat for 15 minutes, then reducing the heat for the rest of the cooking time, is the secret to crispy golden skin, plus juicy meat, every time.
Your family will be so impressed when you start serving home-cooked roast chicken. This is also the perfect dish to make when you invite someone over because while the chicken roasts, you’ll have time to concentrate on setting the table and making your side dishes.
I usually serve this dish with garlicky mashed potatoes or these roasted potatoes, steamed broccoli (using a bamboo steamer
A classic French country meal. You’ll be hearing raves for days — and yet it was all so simple!
Easy Roast Chicken Recipe
Serves 4-5
Ingredients
1 3 to 4 lb. roaster chicken, preferably organic and free-range
2 tablespoons extra virgin olive oil
1/2 to 1 teaspoon fresh or dried herbs (try thyme, rosemary, and/or parsley)
salt and pepper to taste
Instructions
1. Preheat the oven to 425º F. (If you remember, take the bird out of the fridge 20 to 30 minutes before you plan to pop it in the oven.)
2. Line a roasting pan with foil. Remove the packaging from the chicken and place the chicken in the pan, breast side up. Remove the giblet packet that might be inside the cavity.
3. Drizzle the chicken with 2 to 3 tablespoons extra virgin olive oil (I just eyeball it). Brush the oil over the skin. Sprinkle with salt, pepper, and fresh or dried herbs, to taste. I like to use thyme or rosemary.
4. When the oven is ready, place the pan in the oven and set the timer for 15 minutes. After the 15 minutes are up, reduce the oven temperature to 375º F (don’t open the oven door) and continue roasting the chicken for an additional 50 to 60 minutes, until juices run clear.
5. Remove the pan from the oven, cover loosely with foil, and allow the bird to stand for 15 to 20 minutes before carving and serving.
Enjoy! xo jane
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