If you want to put together a dinner that will impress without investing the hours to prepare a gourmet meal, you cannot go wrong with roasted chicken. I especially like to prepare a roast when I have dinner guests because it allows me focus my attention on my company while still turning out a perfectly delicious and hearty meal.
This traditional farmstead superstar is the perfect palette to test your culinary creativity. Preparation is simple: Start by rinsing your chicken. Lay it on a bed of aromatic vegetables inside a roasting pan, and massage it with your favorite spices and oil or butter. Pour in two cups of water, and roast at 425 degrees F for 60 to 90 minutes. Besides these minimal guidelines, feel free to insert your own culinary flareâ€”you wonâ€™t be disappointed with the results.
- I roast my chicken atop a bed of carrots, celery and onionsâ€”a culinary trio known as mirepoixâ€”to add depth of flavor. If youâ€™re growing other root vegetables youâ€™re itching to use, try including them, as well.
- Rub spices inside the chicken, as well as out. My go-to spice rub includes paprika, garlic powder, celery seed, pepper, salt and a lot of garlic cloves, but this is a step where you can let your imagination go wild.
- Nothing beats the flavor of fresh herbs. A sprig or two of rosemary or thyme and some chopped upÂ parsley harvested fresh from the garden will do wonders for the flavor of your chicken.
- For moister meat, cover the pan with a lid while roasting. Remove it about 15 minutes before the chicken is done to allow the skin to brown.
- If you have a frozen chicken, let it sit in the refrigerator for three to four days before roasting to allow the meat to tenderize.
- If you forgot to get the chicken out of the freezer, donâ€™t sweat it! Put the chicken in the slow cooker with your veggies, seasoning and water in the morning, and it will be ready by dinner.
- Save the chicken bones to create a healthy stock. Add in additional mirepoix vegetables and herbs for flavor or additional health benefits. For every gallon of water used, include 1/2 cup apple cider vinegar to extract nutrients from the bones.
If you have a favorite roasted chicken tip, please share it below!