Roast Chicken

There are so many roast chicken recipes out there it is hard to keep track and frankly, I don’t understand why people try to hide the amazing flavor of a free range chicken with lemons, butter, vegetables and any other add-on that turns the oven into a steam-bath.  Simplicity is key with kosher salt, freshly cracked black pepper and some herbs.  It is all about the size of the chicken, freshness and seasoning.

Even the discriminating palate of our good friend, Helen Cooper, loves this recipe and made this one night for one of her famous dinner parties:

Ingredients

• One 3-4 pound farm-raised chicken for every 4 guests, depending on appetites
• 2 tablespoons of chopped thyme or one tablespoon of chopped rosemary
• Kosher salt and freshly ground pepper

Making It

• Rinse the bird(s).  This is controversial as some say you create a biohazard around the sink when you wash them but I still do.  Just be mindful of the spray
• Pat dry with paper towels, inside and out, sprinkle 1 tablespoon of kosher salt and put in the refrigerator for 4 hours, then remove, paper towel dry again
• Pour a tablespoon of kosher salt and 1/2 tablespoon of cracked pepper inside the bird then truss the legs. Fold the wings underneath
• Evenly sprinkle 1 teaspoon of salt and a 1/2 tablespoon of the pepper on top
• Set the oven to 450 degrees
• Put the bird in with the rack on the middle setting
• Roast for 50 minutes to an hour, it will be done when the bird reads 165 degrees
• Remove from oven and let rest for 15 minutes before carving