How To Roast A Chicken

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So you want to roast a chicken….

Sounds easy, right? But consult the bazillion internet recipes, cooking shows, and cookbooks out there, and you are confronted with a bazillion “right” ways to do it. With all this conflicting information,when all you wanna do is roast a chicken, what’s a girl to do? Well, never fear, for My Husband Hates Veggies is here to help you, every step of the way.

Through the miracle of modern science, our crack team of chef’s and interweb wizards have sweated and slaved over thousands of roast chicken recipes and combined them in a glorious hodge podge that is the ultimate recipe for the juiciest, crispiest roast chicken ever. Ever!!!

Kitty’s Roasted Chicken & Potatoes 

1 3lb organic, free range roaster (look for one with dry, white skin)
1 large lemon
10 garlic cloves, skin still on (garlic is optional)
2 sprigs of fresh thyme
plenty of kosher salt & fresh pepper
olive oil
 1.5 lbs baby yukon gold potatoes (sometimes called creamers)

Step 1: If you have time, prep your chicken a few hours ahead of time (or even over night) by patting it down with paper towels, and covering it liberally with kosher salt.  Really massage it in, inside the cavity as well.  This will act like a brine to the chicken, and will also pull moisture out, which will result in crispy skin.  (PS:  Make sure to remove all the giblets and neck pieces in the cavity before you do anything!)


Step 2: Preheat the oven to 425F.  Slice the potatoes in half if large, leave whole if small.  Add them all to a large pot and cover with cold water.  Add the lemon and the garlic cloves to the same pot, and set to boil.  Once boiling, add salt to the water.

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Step 3: Get your chicken ready by wiping it off with paper towels.  Try to dry the skin as much as possible.  Leave it to wait for you in a roasting pan while you check the potatoes.  Once the potatoes are fork tender, drain everything.  Add the potatoes back to the hot pot you cooked them in to dry off.  Take the lemon (careful, it’s hot), and pierce it with the tip of a sharp kinfe 8 – 10 times.  Stuff the lemon inside the cavity of the bird, along with the hot garlic cloves, and the thyme. This step is going to result in the most juicy and flavorful roast chicken you can imagine.  Tuck the wings under the chicken.  You could tie the legs, but I prefer mine the way you see pictured.  Now drizzle the bird with olive oil, and rub it all over, even the bottom.  Then, rub kosher salt, and freshly ground pepper all over the bird. Cook breast side up.

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Step 4: Pop the tray into the preheated oven.  After 30 minutes, remove the tray.  Take a note of how ridiculously good your kitchen already smells.  Lower the oven temp to 375F.

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Step 5: Give the cooled potatoes a rough stir in their pot, and add them to the roasting pan.  Stir them around in the hot fat and juices that have accumulated, so none are dry.  Position the potatoes cut side down.  Return the tray to the oven.

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Step 6: Allow to cook and fill your house with delicious aromas for another 45 minutes.  Until this time is up – DO NOT OPEN THE OVEN!  Seriously!  Don’t baste it, it’s not necessary.  That lemon is keeping the bird seriously juicified, and don’t you want crispy skin?

Step 7: The chicken is done when juices run clear, or a meat thermometer inserted into the thickest part of the thigh reads 180F.  Allow to stand 10 minutes before serving, and be sure to remove everything from the cavity…carefully, of course, because it will be steaming hot.  You may want to give the potatoes a stir, cause they are probably still sizzling in the hot fat.  Speaking of the potatoes, take a gander here at how deliciously crispy they are.  Sprinkle them liberally with kosher salt while they are still hot.  If you cooked the garlic, squeeze it out of its skin onto the potatoes.

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And that’s it!  We have just shown you the surefire way to make the yummiest roast chicken ever.  Ever!!

We here at My Husband Hates Veggies would like to thank so many people for their contributions to this project…Mr. Jamie Oliver, The lovely Barefoot Contessa, That Williams Sonoma guide that taught us how to make a Thanksgiving turkey, Murray’s chickens for making such a dependable product, Kitty’s Mom for cooking us those great cornish hens, and of course, Kitty’s husband, for happily gobbling up each chicken she put in front of him.

 

 

 

21 comments to How To Roast A Chicken

  • My favorite roast chicken recipe comes from Thomas “French Laundry” Keller — he doesn’t add anything but salt and pepper in the interest of keeping everything super-dry and crispy. After cooking, he adds butter, lemon and thyme to the drippings for gravy. Simple and delicious!

    http://www.epicurious.com/recipes/food/views/231348

  • Wow, this sounds and looks amazing!

  • I have been known to sneak carrots and (egads!) turnips into the veggies cooking underneath the chicken.

    If you don’t tell the husband, he won’t notice.
    Mostly.

  • […] How To Roast A Chicken : Ξεκινάω με απλές συμβουλές απο τη νεόνυμφη Kitty για όλους εμάς που δεν τα πολυκαταφέρνουμε με την κουζίνα. Αυτές είναι λοιπόν βήμα βήμα οι συμβουλές της για το πως πρέπει να ψήσουμε σωστά το κοτοπουλο και τις πατάτες στο φούρνο. […]

  • I love the idea of stuffing a an already hot lemon inside. And also by the lack of basting…I’ll have to try this :) Thanks!

  • Roast Chicken is a stand-by in my kitchen, but I’ve never done it w/ the potatoes. I can’t say no to crispy little taters though…this looks amazing.

  • I made this Sunday night and it didn’t turn out – but I blame the bird. When I went to add the potatoes, I had to scoot the chicken a little and when I did, discovered that the skin was stuck to the bottom of the pan. It came off the bird and chicken juice came gushing out and diluted the glorious fat which was supposed to render my potatoes crispy and brown. The taters were still good…but didn’t have that crusty exterior I was banking on. Gonna re-make it and make sure I get olive oil UNDER the bird so he doesn’t stick to the pan.

  • I’m sorry it didnt work out!

    Oh yeah, the olive oil ALL over the bird is super important! Also, I use a good-quality roasting pan with a non-stick surface, I am sure that helps as well.

  • Twoemms

    Just made it (with carrots and parsnips in the pan). Turned out beautifully, thanks!

  • mt97

    I made this dish tonight and it turned out wonderful. Honestly, I’ve tried all sorts of techniques when roasting chicken, and this is by far the best. The lemon kept the meat very juicy and gave the entire chicken a delicious lemony flavor. I salted the bird the night before, which kind of freaked me out, but really enhanced the flavor of the meat. Oh and also, the potatoes turned my lady into a ravenous eating machine. What a great method. Thank you very much!

  • JJ

    I followed this recipe and the chicken was perfect. I could have eaten the whole thing myself. I’ve seriously never been so proud of anything I’ve ever made. I made some gravy with the pan drippings and it was delicious. Thanks for sharing it!

  • […] In nicer news, Seth is back with his latest podcast and its Madonnarific. Check it out now at Seth In Brooklyn. Finally, if you are looking for everything you ever wanted to know about roasting a chicken but were afraid to ask, then head over to Kitty’s blog at My Husband Hates Vegies. […]

  • Sarah

    Both my husband and I were so very impressed with this recipe/method of roasting chicken. It has been added to my personal archives (though not as “lemon butt chicken” as my husband refers to it). As a newlywed myself, I have not cooked very many whole chickens but that is about to change! Thank you so much for sharing your yummy recipes with all of us!

  • kathy robertson

    This is the first time I’ve ever commented on a recipe, but this turned out so beautifully I have to thank you. My family raved.

  • Tod

    Fantastic recipe — I’ve tried (what feels like) them all, from Simon Hopkinson on down, and this was the crispiest, most succulent bird I’ve ever roasted. I had a soggy-potato issue, too (due, I suspect, to the juices overflowing when I stuck a thermometer in the thigh to check temp near the end of cooking), but no matter — they were still delicious. Thanks!

  • Add some lavender with the lemon and cook the chick from semi-defrosted, basting at least twice with olive oil/spice mix. Ate every last scrap. thanks for the other tips

  • The lemon must have add up the juicy zest on the chicken! Chickens and potatoes goes along very well. I think it will be better with a little brocolli but I bet your husband won’t even take a peek on greens, right?

    Daniel

    Chicken coop plans

  • […] Hey there!  Did you know that you’ve found My Husband Hates Veggies at our OLD location?  Wo… […]

  • Hi,
    I am a lover of vegetables too and its amazing that all the different colours do make me salivate. I just finished cooking an amazing broccoli and leek soup which is my own concoction basically but gets the broccoli down everyone’s throat with oohs and aahs.

  • […] How To Roast A Chicken « My Husband Hates Veggies – roastchick5.jpg. So you want to roast a chicken…. Sounds easy, right? But consult the bazillion internet recipes, cooking shows, and cookbooks out there, and you are confronted with a bazillion “right” ways to do it. With all this … This entry was posted in Uncategorized. Bookmark the permalink. […]

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