My culinary aspirations began when I discovered the beauty and simplicity of roasting a chicken. I was given the green light to prepare the main entrée for a family dinner a few years ago. After racking my brain and browsing the Internet for ideas, I settled on roasting poultry. Lemon, tarragon, chives, garlic and olive oil would serve as the base ingredients for what turned out to be a most stupendous marriage of flavors. I used the recipe from Good Housekeeping’s website.
The steps to achieve a wonderfully roasted chicken are quite easy. First, you select a chicken, medium sized and under 5 lbs, to avoid long hours of roasting. Then, gather your herbs (fresh is better than dry), 3 or 4 lemons, garlic (4-6 cloves), olive oil (2-3 tablespoons) and a roasting pan. Once in your kitchen, chop the lemon into quarters, chiffon the tarragon and chives, mince the garlic, and wash your chicken. Remember to remove the innards from the chicken. Combine the garlic, tarragon, chives and olive oil in a bowl.
To prepare for roasting, be sure to remove any excess water from the chicken. Separate the chicken‘s skin from its body by slowly inserting your fingers between the flesh and the skin and make your way around. The two will easily part. Make sure you get the breasts, the wings and the entire outer section (top and bottom). This will ensure space for you to insert the herbs. Be sure to rub in the herbs and oil mixture evenly under the skin and throughout the body of the chicken. The more area you cover with the mixture, the greater the flavors in the final product.
Once you have used up the herb mixture, insert half of your cut lemons into the cavity of the chicken. Place the chicken in a roasting pan. Add the remaining few wedges around the chicken. When the chicken is roasted, juices from the lemons will permeate the inside of the chicken and into the roasting pan. Be sure to coat the outside of the chicken with a thin layer of olive oil to protect the skin from burning. Season the chicken with salt and pepper.
Place the chicken in the center of the oven, in the middle rack. Set the oven for 450◦ and roast for 30 minutes. Halfway through, check on the roast and baste the chicken. To do so, you can use a long spoon or baster to scoop up the juices in the pan and pour generously on the chicken. This bathing process ensures the chicken retains its moisture within and you will have juicy meal ahead. Feel free to repeat the basting every 15 minutes. To check if the chicken is fully cooked, insert a thin knife at the thickest part of the leg. If the juices run clear, then the chicken is ready. If not, continue roasting the chicken until the juices run clear.
Once the chicken is fully roasted, let it cool off for several minutes before transferring it to a serving platter. The lemony herb and garlic combination is extremely fragrant. Be sure to serve the chicken with the juices to maximize the flavors of your roast. Serve promptly.
I encourage you to roast a chicken and see for yourself, how simple and delicious this dish can be. The final product looks impressive yet the preparation is hardly cumbersome.
Disclaimer: The recipe did not call for garlic. I added it because roasted garlic livens up any dish. I have also not tied up the chicken's legs before roasting but the meat is still cooked thoroughly.
Side recommendations: To accompany a roasted chicken, try steaming broccoli or asparagus, combined with a side of brown rice or homemade garlic bread and you've got a healthy meal.
Additional Ideas: My other favorite herbs to use for a roasted chicken include rosemary, thyme or oregano. Any of those herbs combined with garlic and lemon would be marvelous.
Sunset Magazine in their February 2011 issue, did a feature on the perfect roast chicken. For the online article, check out "11 Great Ways with Roasted Chicken". They include other inspiring ideas for roasting a chicken.
The steps to achieve a wonderfully roasted chicken are quite easy. First, you select a chicken, medium sized and under 5 lbs, to avoid long hours of roasting. Then, gather your herbs (fresh is better than dry), 3 or 4 lemons, garlic (4-6 cloves), olive oil (2-3 tablespoons) and a roasting pan. Once in your kitchen, chop the lemon into quarters, chiffon the tarragon and chives, mince the garlic, and wash your chicken. Remember to remove the innards from the chicken. Combine the garlic, tarragon, chives and olive oil in a bowl.
To prepare for roasting, be sure to remove any excess water from the chicken. Separate the chicken‘s skin from its body by slowly inserting your fingers between the flesh and the skin and make your way around. The two will easily part. Make sure you get the breasts, the wings and the entire outer section (top and bottom). This will ensure space for you to insert the herbs. Be sure to rub in the herbs and oil mixture evenly under the skin and throughout the body of the chicken. The more area you cover with the mixture, the greater the flavors in the final product.
Once you have used up the herb mixture, insert half of your cut lemons into the cavity of the chicken. Place the chicken in a roasting pan. Add the remaining few wedges around the chicken. When the chicken is roasted, juices from the lemons will permeate the inside of the chicken and into the roasting pan. Be sure to coat the outside of the chicken with a thin layer of olive oil to protect the skin from burning. Season the chicken with salt and pepper.
Place the chicken in the center of the oven, in the middle rack. Set the oven for 450◦ and roast for 30 minutes. Halfway through, check on the roast and baste the chicken. To do so, you can use a long spoon or baster to scoop up the juices in the pan and pour generously on the chicken. This bathing process ensures the chicken retains its moisture within and you will have juicy meal ahead. Feel free to repeat the basting every 15 minutes. To check if the chicken is fully cooked, insert a thin knife at the thickest part of the leg. If the juices run clear, then the chicken is ready. If not, continue roasting the chicken until the juices run clear.
Once the chicken is fully roasted, let it cool off for several minutes before transferring it to a serving platter. The lemony herb and garlic combination is extremely fragrant. Be sure to serve the chicken with the juices to maximize the flavors of your roast. Serve promptly.
I encourage you to roast a chicken and see for yourself, how simple and delicious this dish can be. The final product looks impressive yet the preparation is hardly cumbersome.
Disclaimer: The recipe did not call for garlic. I added it because roasted garlic livens up any dish. I have also not tied up the chicken's legs before roasting but the meat is still cooked thoroughly.
Side recommendations: To accompany a roasted chicken, try steaming broccoli or asparagus, combined with a side of brown rice or homemade garlic bread and you've got a healthy meal.
Additional Ideas: My other favorite herbs to use for a roasted chicken include rosemary, thyme or oregano. Any of those herbs combined with garlic and lemon would be marvelous.
Sunset Magazine in their February 2011 issue, did a feature on the perfect roast chicken. For the online article, check out "11 Great Ways with Roasted Chicken". They include other inspiring ideas for roasting a chicken.
So easy to make and yet delicious. Thanks for sharing!
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