Sunday Roast Chicken

To me, the execution of a perfectly hard-cooked egg or a tender-crisp roast chicken is the proof of a good cook. I’ve always had good success with this formula for roasting a chicken. It works well with a larger bird or oven-s t u f fer, but you will need to increase the cooking time. I like to add some fresh herbs such as tarragon, marjoram, or thyme, but I encourage you to discover your own favorites. Some people get fancy and stick slices of garlic under the skin before roasting—which may just be a little too much work for a relaxed Sunday afternoon.

1 31/2- to 41/2-pound whole chicken, rinsed and patted dry
1/2 lemon or lime
1 tablespoon kosher salt
fresh herbs, if desired

PROCEDURE
Preheat oven to 400° F.
Place chicken in a shallow roasting pan and squeeze lemon juice on top. Sprinkle salt over chicken. Stuff cavity with juiced lemon rind and, if desired, herbs.
Bake chicken for 1 hour and check juices to see if they run clear. If not, continue baking an additional 15 minutes and check again.

SERVES 4

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