Sugarlaws: Living Sweetly.

recipe: perfect roast chicken

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May 2nd, 2013 · Print Print

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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.

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Perfect Roast Chicken

INGREDIENTS:

1 5-6 pound roasting chicken
1/2 cup olive oil
2 tsp garlic powder
Kosher salt
Fresh ground pepper

DIRECTIONS

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. 

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Tags: food · main dishes



3 responses so far ↓

  • 1 Sushu // May 3, 2013 at 8:48 am

    This looks delicious!

  • 2 Jessica R // May 3, 2013 at 5:00 pm

    I love roasting a chicken — I feel like a domestic goddess when I pull it out of the oven.  :) I love this tip about starting it upside down!  I love Lawry’s Garlic Salt on mine, but this recipe is very similar.  Thanks Katy!

  • 3 petite.cherie // May 3, 2013 at 6:03 pm

    I’ve done this for 20 years. Everyone looks askance when I put it in the oven but they’re convinced when it turns out so moist and delicious. I love fresh rosemary, thyme, and garlic under the skin and in the cavity. Great to keep at least one in the freezer: makes an impromptu easy dinner. Not to mention all the yummies and uses for the leftover chicken and to-die-for stock.

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