I was just thinking that I spent the whole day fantasizing about desert and I forget about dinner. I am toying with the idea of roasting a chicken. It is a quick and healthy way of getting food on the table. My plan of action is this:
- Get myself a roaster, can’t have roasted chicken without the chicken.
- Season the body with a little salt and pepper. I also like to detach the skin and add some butter mixed with garlic under the skin.
- Season the inside and throw in a few smashed garlics (but I love garlic, so it may be more than a few), shove some onion in, and maybe some lemon wedges.
- Create a mirepoix (fancy French word for onions, carrots, and celery). I like baby carrots, slices of onions, and chopped celery. Lay them down as a bed on your roasting pan (I like to line with aluminum foil if I am using a roasting pan, if I am using a dutch oven then I just pop it in there)
- Put the chicken on top of the mirepoix, tie the legs and tuck the wings under and drizzle with olive. Put into a preheated oven 450F (make sure that you have a oven thermometer just to check if your oven is calibrated correctly) and depending on the weight of your chicken, roast for about a 1 hour. I like to check for doneness (I don’t think doneness is really a word, but it sounded right and you knew what I meant, right?) with a meat thermometer in the leg of the chicken, the breast cooks a lot faster, but will be dry if you overcook the chicken. Let your meat rest before you carve and serve, it will retain the juices better.
I also like Ina’s version, and really you can do whatever you please. Add some other spices, cut down on the butter and oil. It’s your chicken, make of it what you will. If you want to make it more of a meal, go ahead and add some quartered red potatoes and through some salt and pepper on them.