Chez Levesque

Monday, October 20, 2008

Simple Roasted Chicken

I'm not sure what compelled me to roast a chicken yesterday. I generally shy away from the slimy, sloppy whole bird and lean towards the cleaner, more clinically packaged chicken breasts...tenderloins are even better for quick cooking.

This chicken was brilliantly tender and moist and the flavor was really good. A nice meal for fall and not too difficult. I made homemade gravy (easy), steamed broccoli and mashed potatoes as well. The potatoes weren't so good. I need to be more liberal with cream, but I'm a wimp. We'll talk about gravy another day. I need to sleep.

Preheat oven to 375 degrees.

1 chicken, free-range, vegetarian-fed preferred :) 3-4.5 lbs.
6 cloves garlic
3 sprigs fresh rosemary
sea salt
pepper (if you like)
spray or liquid olive oil, or butter

rinse bird with water, pat dry. Make sure you've removed the giblets from the interior if they're there.

A 3 1/2 lb. chicken will need 55 to 60 minutes. Add 5 minutes more per quarter pound. I always use a meat thermometer, I am too scared not to. Roast chicken until breast temperature is 160, thigh is 165-170.

chop garlic. rub cavity with garlic, sprinkle sea salt generously inside. sprinkle outside with salt (and pepper). Place rosemary inside cavity. spray or rub exterior with oil (gives it a nice color). Place chicken in roasting pan breast up. Roast for 20 minutes. Turn chicken over wings up, roast for 20 minutes. Turn chicken over again with breast up, roast for 20 minutes.

You may want to pour chicken stock into the pan drippings as you're cooking if the pan keeps drying out. This will reduce smoke and give you a enough liquid base for gravy.

Remove from oven. Allow to rest breast down for 10 or 15 minutes...juices will make it more tender.

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