How to Roast a Chicken

Name: How to Roast a Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 3 garlic cloves, unpeeled; 1 teaspoon kosher salt; 1 Tbsp olive oil; 2 kilograms roasting chicken, preferably natural or organic; 2 rosemary sprigs

How to Roast a Chicken might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 33g of protein, 32g of fat, and a total of 435 calories. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up roasting chicken, garlic cloves, rosemary sprigs, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

STEP 1 WASH AND SALT: When you get your bird home, unwrap and rinse it inside and out with cold water. Pat it dry with paper towels.

Ingredients you will need

Water

Salt

Equipment you will use

Paper Towels

Sprinkle it all over with 1 teaspoon kosher salt. The salt makes the meat tender and enhances the flavor (and doesn't make it taste salty). Cover with plastic wrap, and refrigerate until ready to roast (up to 1 day). Bring the bird to room temperature an hour before roasting; then put the fresh rosemary and garlic in the cavity.

Ingredients you will need

Fresh Rosemary

Salt

Garlic

Meat

Wrap

Equipment you will use

Plastic Wrap

Sprinkle chicken with black pepper.

Ingredients you will need

Black Pepper

Whole Chicken

STEP 2 PREHEAT AND ROAST: Preheat oven to 45

Equipment you will use

Oven

On the stovetop, preheat a cast-iron skillet (large enough to hold the chicken) over medium-high heat.

Ingredients you will need

Whole Chicken

Equipment you will use

Stove

Frying Pan

Add olive oil to the pan, and place the bird, breast side up, in the pan. Then place the hot skillet on the middle rack in the oven. (For an easy side, toss new potatoes in a little olive oil and add them to the skil-let after about 20 minutes.) Roast about 1 hour for a 3 1/2-pound bird and up to 90 minutes for a 5-pounder.

Ingredients you will need

New Potato

Olive Oil

Equipment you will use

Frying Pan

Oven

STEP 3 TEST FOR DONENESS: After about 50 minutes, use a meat thermometer to check the temperature in the thickest part of the thigh; it should reach 18

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Two other quick tests for doneness: Wiggle a chicken leg; if it's loose, it's done. Or cut into the crease where the thigh meets the body; if there are no signs of blood and the juices are clear the bird is done. If it's not done, continue to roast another 10 minutes or so.

Ingredients you will need

Chicken Leg

Put the chicken on a cutting board with a lip so the juices won't overflow, and let it stand 10 to 15 minutes. Then sprinkle additional black pepper over the top and carve, starting by removing the thighs and legs and then the wings. For the breast, carve from the outside to the inside, in thin even slices.

Ingredients you will need

Black Pepper

Whole Chicken

Chicken Wings