Once a year, everyone thinks about roasting a turkey — but what about the other 52 weeks?
I love turkey, don’t get me wrong. It’s delicious, it’s impressive, and it’s actually pretty darn healthy. But you know how often you’re going to buy and roast an 18-pound turkey? Once a year. Exactly that much.
But the same techniques can be used on smaller birds, and they’re just as delicious! (Ok, maybe not “just as” delicious, but also very delicious!) A perfect roast chicken only takes an hour and a half, and it’s SO much better than the boneless, skinless chicken breasts you buy at the store.
My secret trick? Start the chicken upside down! That way, as you cook, all the delicious moist juices run over the breast and not just into the bottom of the pan. An added bonus? No basting! Easy, simple and super delicious.
Perfect Roast Chicken
1 5-6 pound roasting chicken
1/2 cup olive oil
2 tsp garlic powder
Fresh ground pepper
Preheat the oven to 425°F. Wash the chicken and dry it with paper towels. Rub olive oil under the skin gently with your hands, and then over the skin. Season the entire chicken with garlic powder, sea salt and fresh ground pepper. Place the chicken in a roasting pan upside down (breast side down) and cook for about 60 minutes. After 60 minutes, flip the chicken over so that the breasts are facing up, and cook for an additional 30 minutes until the breast temperature is 180 degrees and the thigh is 190 degrees.
Let the chicken rest for about 15 minutes before cutting into it. Serve in large portions with a simple side salad or roasted vegetables.