Roast Chicken

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Do you have a New Year resolution? I don't normally take part in this cultural practice, but this year I have one or two for TGG.  

The first one is something that I have been wanting to change for quite sometime (almost 11 years to be exact).  September 19, 2010 was my first post published (you can read it HERE).  I was new to the blogging world, new to writing and completely new to photography, but I was most certainly not new to my passion for the culinary arts.  For that post, I wanted to share our/my most beloved recipe; a simple roast chicken.  I don't think I have made anything more in my kitchen than a roast chicken.  As you know, it has been featured on my Sunday dinner menus countless times, but I make it more often during the week with a simple salad or to use in another recipe.

What is my resolution, you ask? I am finally getting around to updating the photo.  I was so proud of the original at the time, but now it just makes me cringe! To be honest, it is still hard to take a picture of a roast chicken. I will not take down that original post because it has a lot of meaning to me and I think it is important to have it as a reminder as to how far I have come along behind the lens, even though I will continue to learn about everything I am passionate about.

As far as the recipe, I have not changed a thing.  This is the one.  But, having said that, feel free to change or omit the garlic and herb at the end.  Maybe you want just chicken with salt and pepper.  Maybe you want to try a different dried spice blend.  As I always say- Make it for you, make it your own. Making those changes will only affect the flavor profile of the final product.  It is the method that is the key to the perfect roast chicken. Here's to more good recipes to share in 2022! 

P.S. Once you carve and pick off all of that beautiful meat, DO NOT toss out the carcass! I'll show you what to do with it.

Printable Recipe

Roast Chicken
serves 4-6

1 good quality, fresh 3 1/2-4 pound chicken (I like Bell & Evans)
Kosher salt 
 Freshly ground black pepper
a few sprigs of fresh thyme
2-3 medium cloves of garlic, unpeeled and smashed

*Remove the chicken from the refrigerator 1 hour before roasting.  This allows the bird to come to room temperature which ensures even cooking.  

Position oven rack in the lower-third of the oven and preheat to 475ºF.

Rinse the chicken thoroughly, inside and out, then dry with paper towels.  Remove any lumps of fat from inside the cavity.  Season the cavity with salt and freshly ground black pepper.  Truss the bird with kitchen twine or simply tuck the wings under the breast and tie the drumsticks together.  Generously season the entire chicken with salt and pepper and place in a roasting pan or large cast-iron skillet.
      

Once the oven is heated place the chicken in the oven and close the door for 50 minutes.  Don't turn, baste, or even sneak a peak.  (Half way through cooking turn on your range vent.  Cooking at a high temperature can cause smoke.)  After 50 minutes take the chicken out of the oven and check the temperature.  The best place to do this is the thickest part of the  thigh.  You'll want a temperature of 155ºF and it will continue to rise another 10 degrees while resting.  If not, place the chicken back in the oven for another 10-15 minutes.  Once the chicken is done, remove it from the oven and add the thyme sprigs and smashed garlic to the pan juices (careful of splattering and spitting).  Then baste the chicken with the flavored drippings.  Set the chicken on a carving board and let the it rest for 15-20 minutes before carving.  Enjoy!