Apr
23
One of my favorite dishes to prepare is simple roasted chicken — mostly because it’s so darn easy. At least, the way I do it is pretty easy (and foolproof). In a nutshell, you chop, rub, and roast.
Here’s what I do:
- preheat the oven to 475 degrees F
- make sure you take that little bag of goodies out of the cavity
- make a dry rub from 3-4 cloves of chopped garlic, kosher salt, pepper, and fresh “poultry herbs” (rosemary, parsley, thyme)
- coarse chop carrots, potatoes, and onions, and create a bed with them in a roasting pan
- place the chicken on top of the “bed”, and rub with the dry rub and olive oil
- place the chicken in the oven, leaving at 475 degrees for 15-20 minutes (the high heat gives it a nice crusty skin
- after the 15-20 minutes, lower the temperature to 350
- baste once every 20-30 minutes with dry white wine and/or chicken stock
- follow the standard roasting time (20 minutes per pound) depending on how much chicken you have. Make sure to include those first 25 minutes.
That’s it!
Pair with an unoaked Chardonnay, Cru Beaujolais, or New World Sauvignon Blanc wine.
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