Simple Roast Chicken
There's no reason to get overly fussy with complicated techniques for a flavorful, rich and simple roast chicken, the ultimate comfort food.
Ingredients
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1 small onion, peeled and quartered
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3 cloves garlic, peeled and quartered
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3 sprigs fresh tarragon
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3 sprigs fresh thyme
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1 5-pound chicken, giblets removed
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2 tablespoons extra-virgin olive oil
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground pepper
Directions
1.
Preheat oven to 375 degrees F.
2.
Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.
3.
Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.
Tips:
Roasting Tips
1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
Equipment: Kitchen string
Nutrition information
Calories 180, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Cholesterol 64 mg, Sodium 300 mg, Carbohydrate 1 g, Protein 21 g, Potassium 217 mg. Exchanges: Lean Meat 3
Percent Daily Values are based on a 2,000 calorie diet
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This is the classic roast chicken that all cooks should have in their arsenal. One of the secrets to success is starting it out breast-side down, which keeps the breast meat juicy. Though the chicken is fabulous on its own, you can take it to the next level with a few more ingredients by making a simple pan sauce.
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