Always A Comfort: Roast Chicken

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Roast chicken is such an easy, comforting, and satisfying meal!  Simply prepare the chicken the night before, (or the morning of) then pop it in the oven 2-3 hours before dinner time.  Seasoned with an array of herbs and garlic, this chicken is tender, juicy, and delicious.  This dish is delicious when served with pan fried potatoes and sweet dinner rolls.  Plus as a bonus, cooking this meal will make your house smell wonderful!



Ingredients:

• Whole roasting chicken 
• 1/2 tablespoon of extra virgin olive oil per pound
• 1 teaspoon dried rosemary
• 1/2 tablespoon italian seasoning
• 1/2 tablespoon salt
• 1/2 tablespoon dried parsley 
• 2 lemons
• 1 lime
• 1 medium to large orange
• 1 onion (I've used several different types, they all work well.  I tend to lean towards a sweeter onion though.)

Steps to prepare the chicken (I like to do this the night before, however it can also be done the morning of):

Slice the onion into chunks, separate the pieces, and place in to a small bowl.

Cut one of the lemons in half.  Then cut each half into four pieces, place the pieces in the bowl with the onion pieces.

Cut the other lemon in half, and juice each half into a bowl.  Be sure to remove any seeds.

Cut the orange in half.  Set aside one half, and cut the other half into six pieces.  Put the pieces into the bowl with the onion and lemon.  Juice the other half into the same bowl with the lemon juice.

Cut the lime in half.  Juice one half into the bowl (removing any seeds,) and cut the other half into four pieces.  Place the pieces into the onion, lemon, and orange bowl.

In another small bowl, combine the herbs and salt.

Remove the chicken from the plastic packaging.

Remove the gizzards from the inside of the chicken.

With cold water, rinse off the chicken.

Place the chicken into a deep bowl.

Drizzle the olive oil over the chicken.

Massage the oil into the chicken well.

Sprinkle the salt all and herbs over the chicken.  Again, massage the chicken for about 10 minutes making sure to cover the entire chicken.  Make sure not to forget about the cavity.

Pour the lemon juice and orange juice over the bird.

Stuff the cavity of the bird with the onion, lemon, lime, and orange pieces.

Cover the chicken with plastic wrap or a lid.

Put the covered chicken into the fridge until it is ready to cook.

Steps for roasting:

Pre-heat the oven to 350 degrees F.

While the oven is preheating, truss your chicken.

I know trussing sounds like a intimidating process, however simply put to truss means to tie with string in preparation for cooking.

Simple as that!  

Place in a roasting pan with the legs facing up, and place in the pre-heated oven.

Cook your chicken for 20 minutes per pound, then cook for an additional 10 minutes.

Insert a meat thermometer into the meaty part of the thigh.

When the thermometer reads 165 degrees F, the chicken is done.

Cover the pan with aluminum foil and allow the chicken to rest for 15 minutes.  Allowing the chicken to rest will re-distribute the juices.  If you cut into the chicken before it is allowed to rest, the juices will run out of the chicken.

After the chicken has rested, carve using a sharp knife.  The chicken should be very tender, and practically fall off the bone.  Be sure to remove the string that you used to truss the chicken before carving.

A wonderful side dish to go with your roast chicken is savory pan fried potatoes.

Ingredients:

• 6 red potatoes or 4 small russet potatoes
• 3 teaspoons jarred garlic
• 1/2 teaspoon lemon juice
• 1 teaspoon Italian seasoning
• 1/4 teaspoon dried parsley
• 1/2 teaspoon salt
• 1 tablespoon olive oil

Steps:

Wash the potatoes and cut them into cubes.

Place the cubed potatoes into a microwave-safe dish with an inch of water.

Cover the pie dish and place it in the microwave.

Cook for 6 minutes or until the cubes are fork-tender.

Heat the garlic in a large sauce pan over medium heat.

Cook the garlic for a few minutes, then add the olive oil, the Italian seasoning, the parsley, lemon juice and the salt to the pan.

When the potatoes are tender, add them to the hot oil.

Stir the potatoes making sure that they get completely covered with the oil and spices.

Serve hot.

What a perfect meal: juicy roast chicken and Italian pan-fried potatoes. There is no better end to a hard work day like a delicious comfort meal.

Enjoy!

        ~ Chef Megs