The weather has turned back to rain here in Vancouver. It’s somewhat cooler (thankfully) than the summer temperatures we had last week. I guess the term used to describe dreary June weather on the west coast is Junuary.
Because of the coolish weather, I have no problem running my oven. Which helps me deal with the chickens in my freezer (I bought a three-pack from Costco) and I’m slowly working my way though them. Yes, as I have said before: we eat a lot of chicken!
I like roasting whole chickens for a variety of reasons, the main one being: the leftovers! Chicken leftovers are very versatile. There are so many things you can do with them (see what I just did there 😉 ?)
Don’t let roasting a whole chicken intimidate you. It’s really quite simple, as you’ll see from my recipe below 🙂
To make the Chicken you will need…
- 1 whole chicken – mine was around 3 lbs
- 2 TBSP of butter at room temperature – I know! Butter!
- 1 medium lemon, sliced
- 2 tsp of dried parsley
- 2 tsp of dried thyme
- 1 tsp of dried oregano
- Salt and pepper to taste
- Preheat your over to 400 oF.
- In a small dish, combine the spices with the butter and set aside.
- Pat the chicken dry and place it in a roasting dish. I usually like to give the chicken a quick once over for any stray feathers too.
- Stuff the chicken with the sliced lemon. This will help flavour the chicken while it’s roasting.
- Rub the butter and spice mixture all over the chicken. Make sure you coat the breasts and drumsticks well.
- Roast the chicken at 400 oF for 15 minutes. Then lower the over temperate to 375 oF.
- Continue to roast the chicken for around 1 hour. Check the temperature of the chicken at the 45-minute mark (the smaller the chicken the faster it cooks!).
- Chicken is fully cooked when your thermometer reads 165 oF when it’s inserted in to the breast. Here’s some more info on how to tell when your chicken is cooked.
Let your chicken rest before cutting in to it! Once the chicken is cooked, take it out of the roasting pan, and set it on a cutting board. Let it rest for at least 15 minutes before cutting in to it. Resting the chicken allows is to cool down from the hard work of cooking, and the juices to return back into the meat, making it juicier when you eat it.
Also, if you don’t have one, buy a thermometer! I got mine for like 10$ from my local grocery store when it was on sale. It really saves you from questioning if something is cooked or not. I honestly consider myself lucky that I didn’t give us food poisoning from under-cooked chicken. There were a few times where we had to zap our chicken in the microwave before eating it.
For a yummy quick meal, I usually toss a frozen baguette in the over and whip up a quick salad while the chicken is resting.