Roast Chicken
Roast Chicken
Simple Roast Chicken
I use this recipe to make my chicken and turkey and it has never failed to make a tasty, tender juicy dish. When I am making this, I season very liberally but I will leave the amounts up to you for the spices and herbs.
Servings 4 servings
Ingredients
- 1 Whole chicken
- Olive Oil just enough to cover the chicken
- Fresh Garlic gloves
- Parsley
- Black Pepper
- Tarragon
- Paprika
- Garlic Powder
- Crushed Red Pepper sparingly
- Fennel, Oregano, Thyme optional
Instructions
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Preheat oven to 450 degrees
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Remove excess fat and any stuffing inside chicken
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Clean chicken and pat dry
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Pour olive oil over the chicken and then rub fresh garlic all over the inside and outside of chicken. Be sure to lift the legs and breasts, and spread oil inside the crevices
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Mix all the spices and herbs you will be using in a small bowl
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Rub the spice/herb mix all over the chicken – again inside and out, and try to hit all the crevices as well (excuse the extra foil on the bottom, my large pan is still packed)
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Pour about 1/4 – 1/2 cup of water around the base of the chicken. This will end up mixing with the oil, garlic, spices and dripping from the chicken to form the gravy
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Tent foil over the chicken and bake for approximately one hour
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Take the chicken out of the oven and take the tented foil off. Baste chicken with the liquid that has formed at the bottom of the pan
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Cook for another 30-60 minutes ~ basting every 10 minutes ~ until skin is crispy and meat thermometer, inserted into a thick part of the chicken, reaches appropriate temperature, approximately 170 degrees fahrenheit
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Take out of the oven and let chicken sit approximately 10 – 15 minutes before cutting up. Serve with the natural gravy and you are good to go
Recipe Notes
Of course, what do I do with the leftover chicken? Make Chicken Salad of course. I pull the chicken off and tear into small pieces, mix with some parsley, tarragon, paprika and mayonnaise and it’s delicious for lunch or dinner!
Bon Appetit!
Large Roasting Pan for the Chicken—Here
