Kitchen Basics – Roast Chicken

What’s not to love about a Roast Chicken?  One of the original comfort foods, it’s easy to make, tastes great and creates fantastic leftovers.  I also find it’s a terrific way to use up those not-so-beautiful ingredients in the kitchen.  I pull out the garlic that’s a bit overgrown, a bruised lemon, those herbs leftover from another recipe and throw them all into a beautiful chicken and roast away.

I often use my Lodge cast iron pan for this delicious Roast Chicken.  You might have one hidden away, and/or they are an inexpensive investment for your kitchen.  I’ll share more recipes in a cast iron pan as the year goes on.  Of course, any roasting pan you have will work wonderfully too.

Add this easy, perfect every time, recipe to your Kitchen Basics.  I think you’ll be glad you did.

Roast Chicken

This is a go-to recipe in KIlKenney Kitchen. The easy cooking method produces a juicy, delicious chicken every time. I think it pays to get a good quality chicken in the recipe. I typically buy a few of them when they are on sale at my local coop or the farmer's market. I love to use my Lodge Cast Iron pan to roast a chicken, but any roasting pan works wonderfully. Roast an extra one and use it throughout the week.

Servings 4 people

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

• 1 4-5 pound whole chicken
• 1 teaspoon olive oil
• 1 large lemon
• 2 cloves garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

• Preheat the oven to 400 degrees
• Take the chicken out of the refrigerator about 30 minutes before cooking. Place it, breast side up, in a Cast Iron Skillet or other roasting pay and dry it off with a paper towel
  
• Cut the lemon into large pieces. This is the perfect place for the less than beautiful lemons hiding in your refrigerator drawer.
  
• Peel the garlic
  
• Place the lemon pieces and whole garlic cloves into the cavity of the chicken. Feel free to add any herbs you like as well.
  
• Grab your kitchen string (if you have some). I use it for a variety of recipes, so it's worth buying some next time you're at the grocery store. No worries if you don't' have it, the chicken will still be terrific.
  
• Using a long piece of the kitchen string, tie the chicken legs together in front of the cavity. This will help the chicken to stay together and cook evenly.
  
• Brush the chicken with the 1 tablespoon of olive oil
  
• Sprinkle the chicken with the 1/2 teaspoon of salt and 1/4 teaspoon of pepper
  
• Roast the chicken for 50 minutes and check it. The chicken is done when it measures 156 degrees on a meat thermometer at the thickest part of the thigh, the legs and wings move loosely and the juices run clear. It will take between 50 minutes and an hour and a half depending on your oven and the size of the chicken.
  
• Let the chicken rest for about 15 minutes before carving to let the juices absorb back into the meat
  
• Share this delicious Roast Chicken along with your favorite side dishes like mashed potatoes or curry roasted cauliflower. It's always a hit with family and friends.