Sunday, August 15, 2010

Sunday Night Dinner, Kinda

Roast Chicken, need I say more? I have been craving one of these for a very long time and finally took the time out of my busy day to go for it. I had the boy over, it was delicious, the entire apartment smelt like chicken for a day or so but it was glorious! I am a huge fan of the crispy skin afterwards and the meat turned out to be sooo moist! I even made a chicken salad afterwards. I usually make this dish on a Sunday Night, it takes a bit of time and to me feels like a great way to start off the week. However, nothing ever goes as planned so we did a Monday Night Dinner.

*Make sure to take out the chicken and let sit at room temperature for at least an hour. Placing a cold chicken in the oven results in uneven cooking.

Roasted Chicken

1 whole chicken, 5-6 pounds
1/2 lemon, cut up into wedges
1/2 small onion, cut up into wedges
2 garlic cloves, smashed
6 springs of rosemary
2 springs of thyme
3 tbsp olive oil
1 tsp each of salt and pepper + more for seasoning inside the bird
pinch of red pepper flakes
Kitchen Twine

Preheat oven to 400 F. In a bowl combine the olive oil, salt, pepper and red pepper flakes in a bowl and set aside. Separate the skin from the meat with you fingers and go as far down the bird as you can. Take the olive oil mixture and rub the meat under the skin with it. You can also substitute butter pad for this as well. Stick a sprig each of rosemary between the skin and the meat (where you just massaged) and stick it as far down as you can. Season the inside of the cavity with salt and pepper and then stuff the cavity of the chicken with the onion, lemon, garlic, thyme and rosemary. You want the cavity to have some aromatics in it but not completely stuffed full.

Tuck the wings of the bird underneath it's body and use some kitchen twine to tie the legs together. Place on a lined baking dish and stick in the oven for about an hour to an hour and a half depending on the size of the bird. Cook till the bird is about 160 - 165 F and the juices run clear when poked. Once at that temperature, pull out the chicken and tent with tin foil and the bird will continue to cook for a few more minutes out of the oven.

Let rest for about 15 minutes, carve her up and serve. You can also season the skin with a little salt at then end if you like. If you don't end up using all the chicken, save it and make Chicken Salad with it later in the week.

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