Happy Valentine’s day! Hope you had a great one! How did you celebrate? Andy and I are actually celebrating tonight, since I was at a class yesterday. We’ll cook and lounge around here—I’ll be sure to post a few photos!
In the meantime, I want to share my absolute favorite way to roast chicken. Like so many, I think yummy chicken is the best weeknight dinner. It’s simple, healthy, inexpensive and ultra-comforting. You can pair it with just about anything and you’ve got a perfect meal.
Roasting a whole bird is my favorite way to cook and eat chicken. Not only does this give you more bang for your buck, I think the meat is juicier and more flavorful than any other way. One chicken equals two, sometimes three, meals for Andy and me! Now that I have a great recipe—and have the hang of it—I love to roast a chicken almost every week.
My Roast Chicken Recipe:
- Preheat oven to 425 F.
- Rinse chicken thoroughly and pat dry with paper towels. Try to dry it off as well as possible—this helps the skin crisp up!
- Quarter 1 lemon, smash 3 cloves of garlic, coarsely chop 3 T rosemary (or any other hearty herb you like!) and cut 2 T butter into small cubes.
- Loosen skin and place a few cubes of butter beneath. Spread remaining butter all over the entire chicken. Season with salt, pepper and 2 T rosemary.
- Place 1 T rosemary, garlic cloves and lemon wedges inside cavity.
- Tie legs and thighs together with twine.
- Place on a baking sheet, lined with foil, and roast for 70-90 minutes, rotating halfway through.
- Don’t open the oven door for the first 30 minutes. It’s hard, believe me, but worth it!
- When the chicken is almost done, the juices will sputter in the oven and the skin should be golden and crispy.
- Remove from oven and cut into the thigh to make sure that the juices run clear.
- Carve the chicken, serve with your favorite side (roasted veggies here) and eat up!
Hope you enjoy this recipe! What’s your favorite way to cook chicken? What’s your favorite go-to chicken dinners?