Easiest (and Best) Roast Chicken Ever.

   
 
 
 Updated from the Archives.

About a year ago, I made (read: molested) a roast chicken straight from the Le Cordon Bleu Culinary School Lesson Plan.  Though moist and juicy, the skin on this chicken left something to be desired.

The chicken was rubbed down with butter and then tied and trussed like a... well... chicken. And frankly, I hate trussing chickens.  For some reason, it reminds me of changing a baby's diaper. And since it reminds me of changing a babies diaper, I fear for my unborn child, because I'm sure trussing a chicken is nothing like chaning a diaper.

This is why I love Alice Water's Roasted Chicken, which, in true Alice Water's fashion, is much less of a hassle to make, focusing only on a few ingredients and minimal fussing (read: molesting).  Garlic and fragrant herbs such as rosemary and thyme are tucked under the well seasoned skin and tossed into the cavity of the bird.  The bird is then placed in a roasting pan and tossed in the oven.  No molesting with butter. No trussing like a babies dieaper. Just turned once at twenty minutes, then again twenty minutes later.  That's it.

The result was a moist chicken with crispy skin that bursted with the flavors of sweet thyme, woody rosemary, and pungent garlic.  This golden skin crackles as the knife cuts through, revealing the tender white flesh as the juices of the meat dot the blade likemorning  dew. It is a roasting dream come true.

Jack and I always eat roasted chicken with Jack's favorite side: Fresh green peas sauteed in a bit of sugar and butter with pearl onions and romaine lettuce cut in a chiffonaide.  He's so classy like that.

Recipe - Adapted from Alice Waters - The Art of Simple Food

1 chicken weighing 3 1/2 to 4 lbs.

Several sprigs fresh thyme

Several sprigs fresh rosemary

3 cloves garlic, sliced thick

salt and freshly ground pepper

oil for the pan

Remove the giblets from the cavity of 1 chicken weighing 3 1/2 to 4 lbs.

Remove the pads of fat inside the chicken. Tuck the wing tips up and under to keep them from burning. Season, 1 or 2 days in advance, if possible.  Sprinkle inside and out with salt and freshly ground black pepper.

Put a few sprigs of thyme and rosemary under the skin of the breast and thighs and within the cavity. Add a few thick slices of garlic clove under the skin.

Cover loosely and refrigerate.  At least 1 hour before cooking, remove and place in a lightly oiled pan, breast side up.  Preheat the oven to 400 degrees F.  Roast for 20 minutes, turn the bird breast side down, and cook for another 20 minutes.  The turn the breast side up again and roast until done, another 10 to 20 minutes.  Let rest for 15 to 20 minutes before carving.

Comments

[Phyllis]

Looks amazing and easy...herbs tucked under the skin make it so flavorful. Can't wait to try this!

[5 Star Foodie]

An excellent recipe! The roast chicken looks easy to make and delicious!

[Jessica]

Although roasted chicken is one of the few ways I really like to eat chicken, for some reason it seems like such a hassle. This recipe looks easy and - hello, Alice Waters! - delicious.

[jenn (Bread + Butter)]

The skin looks nice and crisp. Just what I love in a good roast. Yum yum!!!!!

[Jen @ My Kitchen Addiction]

Your roast chicken looks great. I'm with you on hating to truss a chicken. I usually just skip it, and hope it turns out OK. I'm dangerous like that :)

[wizzythestick]

Nothing is easier than roasting chicken. This one looks mouthwatering and the best part is that lefovers are great in soups and salad the following day.

[DailyChef]

Love your picture. I don't really enjoy trussing a chicken either, so will have to try this recipe!

[aileen delario]

ummmm, your chicken looks really good, but it's upside down....like chicken porn, but in a good way.....

[Mike]

Cordon Blue.... now I'm fascinated with getting that book. Impressed that you "adapted" a chicken last year! This year's looks fantastic - I love the peas and the whole presentation. You can practically taste it from your photo!

[Jen]

Your chicken looks perfect and I just love Jack's favorite side dish. I need to steal that idea!

[D]

Question: do you season only with salt & pepper 1-2 days before, and add the herbs later right before cooking? Or do you season with everything at once?

[concerned citizen]

I'm calling CPS

[Tracey]

I never have good luck with roasting whole chickens because I can't tell when they're done cooking so I either under or over cook. Maybe I should practice more and give this one a shot :) It looks fantastic!

[NHL Jerseys]

An excellent recipe! The roast chicken looks easy to make and delicious!

[Impotence causes]

I love food, but at the time of reference this blog I want to say I love the farm animals. I like horses, chickens, anything having to do with farm fascinates me. The bog was cute. This is my favorite dish. I say goodbye to everyone. THANKS

[MBT Shoes]

It's so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.

[monster beats]

Love is patient;love is kind; love is not envious or boastful or arrogant or rude.
http://www.monsterdrdre1979.com/
http://www.uggsdesign.com/
http://www.newmbt2011.com/
http://www.timberland21s.com/
TLHH

[uggs for cheap]

I love the farm animals. I like horses, chickens, anything having to do with farm fascinates me. The bog was cute.

[ugg boots outlet]

face their own girls like to try to cherish, no matter what kind of resistance you think of this, unless the girls do not worth your love. If you lose you regret all too late.
http://www.newcoach.org/

[2011 uggs]

2011 UGGS is sold across the globe, and nowhere you go this season will they be easy to find for long. Growing beyond boots to now include Newest UGGS and UGGS Sale, UGG is hard to replace as the season’s perennial obsession.