Tuesday, January 22, 2013

The Perfect Roast Chicken

I love roasted chicken and it's so simple to make. My favorite recipe comes from Williams and Sonoma, but I've tweaked it over the years to make it my own.

Here's what you need:

  • 6 1/2 lb ish roasting chicken (the last one I made was 8ish lbs)
  • Olive Oil
  • Sea Salt
  • Pepper
  • Thyme
  • Sweet Onion, sliced
  • Poultry Bouquet

What to do:

  • Preheat oven to 400 degrees
  • Clean and rinse your chicken
  • Rub olive oil on the skin of your chicken
  • Season with sea salt, pepper and thyme
  • Stuff inside of chicken with the sliced sweet onion and poultry bouquet
  • Place chicken on a rack in your roasting pan on its side and roast for 30 minutes
  • Flip chicken to other side and roast for another 30 minutes
  • Place chicken on back and roast for the remainder of time (about 45 minutes, you want thigh to register at 170 degrees)
  • Remove chicken, transfer to a platter, cover and let rest for 10-15 minutes before carving

So simple and so delicious!

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