Roasting A Chicken
Yes, you could buy a whole rotisserie chicken from the store. Yes, it would probably be just fine. But that’s the thing, you see. It would be just….fine. Here at kaitlovesfood we have higher standards, and those high standards don’t always entail slaving over a hot stove for hours. Roasting a chicken is easier than you may think.
As soon as you begin prepping this chicken, all of your senses are involved. Slathering extra virgin olive oil and herbs onto the chicken almost feels like a loving caress, when you know that the result in just over one hour’s time will yield crispy, delicious chicken skin that crackles with every bite. In fact, that alone is my reward. I have been known to sneak my hand into the covered serving plate and rip a generous portion of skin off for myself. What? It’s good, and if I don’t snag it, you will.
- 1 2kg (4.5 lb) chicken, innards removed
- 2 tsp salt
- 2 tsp fresh cracked black pepper
- 1 tsp each rosemary, thyme, & oregano
- 1/2 cup extra virgin oil
- 1 small yellow onion, diced
- 3 mushrooms, stems removed, chopped
- 1 tablespoon all purpose flour
- 2 tablespoons margarine
Preheat the oven to 375. Line a roasting pan with tinfoil. Combine olive oil with all seasonings in a small bowl, and slather it on the chicken by hand. Make sure to cover the entire surface of the bird!
Once your oven has preheated, pop that baby in the oven for 75 minutes. Warning: You will hear sounds emanating from the belly of the oven that will tempt you to curl up in front of it and bask in the smells and the sounds. Don’t. Go be productive. Go do the laundry, go watch TV, open that bottle of wine. This is the beauty of roasting a chicken, you can take an hour for yourself and still technically be making dinner.
After that hour has passed, remove the roasting pan from the oven, then remove your chicken to a serving plate and cover it with a towel. You’ll want to let it rest for 20 minutes at the minimum.
I give myself permission to start doing this after about 15 minutes or so –
In a saucepan heated to medium, melt your margarine. Add the flour, and whisk. This is the roux you will need for your gravy. After the color has darkened slightly, add the drippings from your roasting pan as well as your onions and mushrooms. Continue whisking until the drippings are fully incorporated into your roux. Let it simmer for 5 minutes or so.
Deconstruct your chicken, and keep that carcass if you like chicken stock! Freeze it if you have no immediate use for it. http://www.jamieoliver.com/recipes/chicken-recipes/easy-chicken-stock
I like to serve my chicken with a simple salad, roasted veggies, & tons of gravy. To each their own! The TLC you gave this chicken results in a very tasty meal – the meat is tender, juicy, and full of flavor.