Simple Herb Roast Chicken

There is something very warm and comforting about a simple roasted chicken on a chilly autumn evening.  It need not be complicated in flavor or preparation, but there are a few key points to getting it just right.  Start with a high-quality bird, season it correctly, cook it at a high temperature for the ideal amount of time for its weight and let it rest before you carve it.

The herbs listed here are ones that make a good simple roast chicken, but of course you can add any of your favorite herbs.  I sometimes add lemon or orange slices as well.  Slice them very thinly and slip a few slices under the skin with your herbs, and don't forget to stick a few in the cavity as well.  The juices from the citrus will steam on the inside, infusing the chicken with even more flavor.

This can be served with just about anything from mashed potatoes to buttered noodles and of course the leftovers are just as versatile.  Use them for soup, chicken tacos, sandwiches, pasta... Be creative!



This is my niece Elisa in Versailles in 2007
I know this has nothing to do with Roast Chicken, but I'm feeling nostalgic.
France is incredibly beautiful in the fall.

 Ingredients:
1 roasting chicken, 4 to 5 lb.
2 teaspoons chopped fresh rosemary, plus one 4-inch sprig
1 Tablespoon chopped fresh thyme, plus 3 bushy sprigs
1 Tablespoon chopped parsley (preferably Italian Flat leaf)
1/4 cup extra-virgin olive oil, plus more for rubbing
Freshly ground pepper, to taste
2 tsp. kosher salt, plus more, to taste
1/2 small yellow onion
3 large garlic cloves
Directions:


Preheat the oven to 425°F. Cut off the chicken’s tail with kitchen scissors. Remove the giblets and remove the excess skin and fat from the cavity and neck.

In a small bowl, stir together the chopped rosemary, thyme and parsley and the 1/4 cup olive oil and season with pepper. Gently separate the chicken skin from the meat with your fingers, being careful not to tear the skin. Loosen the skin above the cavity the same way, reaching in as far as possible to loosen the skin on the tops of the thighs and legs. Slip the herb mixture between the skin and flesh, and rub it evenly over the exposed meat, covering it as much as possible. Pat the skin back into place and tuck the wing tips under.

Season the cavity with the 2 tsp. salt, then stuff with the herb sprigs, onion and garlic, pushing them in as far as they will go. Tie the legs together with kitchen string.

Rub the outside of the chicken with olive oil and season well with salt. Place, breast side up, in a roasting pan. Roast the chicken until the juices run clear when the thigh is pierced, about 1 hour and 10 minutes (12 to 15 minutes per pound), or a thermometer inserted in the thickest part of the thigh (not touching bone) registers 165°F. THIS IS VERY IMPORTANT:  Let the chicken rest for 15 minutes before carving.  This will allow the juices in the chicken to re-distribute into the meat, making it stay moist, tender and flavorful.

enJoy!