What better way to start the week than with a gorgeous, sexy and delicious roast chicken? It’s a beautiful thing. This is simplicity at its finest my foodie friends.
If you could smell my house right now you’d be drooling because there is no greater smell than the beautiful aroma of roasting chicken in the oven. Especially when it’s raining outside and you have a glass of wine in hand. Yes, that is exactly the scene at my house right now.
This is a go to meal that you can pair with endless possibilities; sauces, gravy’s, starches, veggies. Not to mention the leftovers of a roast chicken leave you with so many different kinds of recipes to re-purpose with.
I don’t think I’ve photographed one bad photo of roast chicken. It has photogenic qualities that are swoon and drool worthy. If you’ve seen my Instagram, you’ll understand.
Food Porn: Noun
Characterized by taking extremely good looking, mouthwatering, sexy photos of food.
The Perfect Roast Chicken
Ingredients
- 1 whole {4 – 6 pounds} Chicken
- Kosher Salt and Ground Black Pepper, for seasoning
- 1 tablespoon Butter, softened
- 1 whole Onion, chopped
Directions
- Step 1 Preheat your oven to 425 degrees F.
- Step 2 Clean your chicken and pat dry with paper towels. Season the cavity of the chicken with salt and pepper. Truss your chicken with butchers twine.
- Step 3 Place the chicken on top of the chopped onions in a baking dish or roasting pan. Liberally salt and pepper the skin of the chicken. Rub the softened butter all over the skin evenly.
- Step 4 Place the chicken in the oven and roast for 1 hour and 30 minutes. Use an instant read thermometer and stick the chicken in the thickest part of the breast and thigh and make sure the chicken is cooked to about 160 degrees F.
- Step 5 Remove chicken from pan and place on a cutting board lined with paper towels underneath to catch any running juices. Remove legs and thighs first then slice down the middle of the bird on either side of breast bone and cut underneath the breasts to remove.
Trussing your chicken is important because it allows for even cooking. Nothing is worse than an overcooked chicken breast, burnt legs and perfectly cooked chicken thighs. If you are not familiar with trussing up your birds follow this link and watch on Youtube how Chef Brian Polcyn does it. Remember you are the boss of the chicken! http://www.youtube.com/watch?v=x3bieEEYEAk
Place the chicken in the oven and roast for 1 hour and 30 minutes. Use an instant read thermometer and stick the chicken in the thickest part of the breast and thigh and make sure the chicken is cooked to about 160 degrees F.
Remove from oven and tent with foil to let rest for 15 minutes.
Remove chicken from pan and place on a cutting board lined with paper towels underneath to catch any running juices. Remove legs and thighs first then slice down the middle of the bird on either side of breast bone and cut underneath the breasts to remove.
Don’t forget the beautiful golden onions on the bottom of the pan. Man, are they something! Perfect meal for any occasion.
Throw some mashed potatoes on a plate with some green beans and dig in!
Savor and Enjoy!