Roasted Chicken
I would like for the people that read my blog recipes and feel comfortable with taking on a completely unknown recipe. You should have overwhelming freedom when creating your next meal.
I set out to make this roasted chicken easy. You can go super simple or you can blow someone's taste buds out of their head. It may seem like a lot to cook the perfect roasted chicken but it can be achieved with a little determination. Here is how I made it...
Ingredients
4-5lb whole chicken
3 tablespoons of rosemary
3 tablespoons of garlic powder
3 tablespoons of onion powder
2 tablespoons of black pepper
2 tablespoons of salt
1/2 lemon
1/2 stick of butter
*Please wash hands and surfaces with warm soapy water when handling chicken to prevent any chances of cross-contamination.
Directions
1. To start, I butterflied the chicken by removing the backbone (keep, roast, use in stock), but you can leave the bird whole. Remove the innards and pat the skin dry with a paper towel.
Time to Dry Brine. What is dry brining? What is brining? Brining means to sock in or saturate with salty water. A dry brine is slightly different in the fact that it uses no liquids to pre-season the meat with seasonings including salt, spices, and sugars to rub directly into the skin and flesh while it rests/cures over a period of time in the refrigerator.
2. Season both sides of the chicken with the salt, pepper, garlic powder, onion powder, and rosemary. Massage each spice into the skin and flesh of the chicken.
3. In a large dish or pan, place the chicken uncovered on the bottom shelf of the fridge for at least 2 hours, 8 hours or overnight is better, and 24 hours is best. *If you cannot store the chicken on its own shelf in the fridge, please take extra precaution to cover loosely with plastic wrap.
Aromatics and Flavor Boosters. In order to reinforce those flavors that we seasoned the chicken with we're going to pair it with complimentary herbs, spices, and veggies. Rosemary pairs really well with lemon and butter. Create a bed of those flavors to lay the chicken on top of or to stuff inside the cavity.
4. Bake at 425 degrees for about an hour or until the skin is golden brown and the juices run clear from the inner thigh.
Options for Baking. Once your chicken has brined for your desired amount of time, preheat the oven to one of two temperatures. You can bake at 350 degrees for about 2 hours or 425 degrees for about 1 and 15mins. The temperature depends on how much time you have to spare, but after 30 minutes check for browning and cover with foil for the remainder of the cooking process if the skin is already a deep brown.
5. Let the chicken rest for 15 minutes covered before cutting.
6. Slice and Eat!
Tips and Combinations
You have got to customize the aromatics and flavor boosters to suit your needs. Citrus works so well with chicken. I actually thought of making this a curry and cayenne rubbed roasted chicken. Maybe it will become a recipe in the future.....
I truly believe this is one of the easiest ways to prepare a roasted chicken. However, you have to take care when attempting to make any food. Thaw chicken in the refrigerator and always clean surfaces when handling raw meats.
If you are looking to try a variation on this recipe check out my Granny Smith Apple Roasted Chicken. Sweet and Savory! Now go out and roast to your heart's content!
Cook.Discuss.Reflect
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