According to Julia Child, a roast chicken is an essential recipe for any chef. I think it’s also crucial for any parent to have this easy, delicious meal on hand as well. There are many fabulous roasted-chicken recipes on the internet, in cookbooks, and on cooking television shows. This one is my own, and I love it because it is so simple, it’s hard to mess-up.
This recipe serves 5, but the remaining meat on the carcass makes a fantastic next-day soup. Simply take the bird and put it in a slow cooker, fill it with water or broth, add a few carrots, celery and an onion, (and a few bay leaves!) and simmer all day until the remaining meat has fallen off the bones. Strain, pick out the parts you don’t want to eat, return the meat to the soup-broth, and add in your favorite veggies.
- 1 3-lb. whole chicken
- 2 tablespoons extra virgin olive oil
- 2 teaspoons of salt
- 1 teaspoon of pepper
- 1 teaspoon of poultry seasoning
- Preheat the oven to 370F.
- Clean the chicken by rinsing it in cold water, and removing any giblets remaining in the bird’s cavity.
- Pat the chicken dry with paper towels.
- Combine the olive oil, half of the salt, and all of the pepper and poultry seasoning in a small container.
- Massage the oil and spice mixture all over the skin of the bird.
- Use the remaining salt to lightly sprinkle on top of the breasts and inside of the cavity.
- Bake the chicken uncovered in a heat-safe dish for 2 hours, or until the skin is crispy and golden and the thigh meat registers at 165F.
Notes: I do not baste my chicken, or do anything else besides popping it in the oven. The results are always tasty. You can dress up the recipe by brining the bird first, or by trussing the legs, but I prefer a no-fuss version.