Ingredients
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1
-
2 - 3
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1 - 2
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2 - 3
-
1
-
3/4 - 1
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-
-
-
-
-
-
-
-
Directions
Poulet Rti (Roast Chicken), This is a basic recipe that every cook should know how to make My family loves this with mashed potatoes and gravy When all 4 of my kids lived at home I would often roast 3 chicken at a time, so there would be leftovers for chicken pie, sandwiches, or Ceasar Salad Try different combinations or amounts of the herbs and spices, we tend to like our food highly seasoned , As you said this is a great basic recipe I had company coming and actually roasted 2 birds since I also rely on the leftovers The drippings made a great gravy and I plan on boiling down the carcasses and expect a flavorful stock as well I think it took longer than expected but I had the birds side-by-side so that may have been the reason (Chickens alway seem to take forever to roast for me!) This was the first time I really used the technique of rubbing the seasonings under the skin I think it is worth it especially since I would like to avoid the extra calories of the skin used the larger amount of spices but made it stretch for the two birds used option 1 of flipping the birds over My MIL always swore by cooking the bird breast-down but then you don’t get the crispy skin so I think this is a great compromise
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Steps
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1
Done
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Preheat Oven to 425 Degrees. |
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2
Done
|
Rinse and Pat Chicken Dry. |
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3
Done
|
If Your Chicken Has a Neck and Giblets, Put Them in a Small Pot, Cover With Water and a Little Onion (dry Onion or Powder Work Too) and Carrots If You Have Them and a Little the Same Herbs Used in the Chicken, Bring to a Boil and Then Simmer For About an Hour, Strain This and Use For Your Gravy For Extra Flavor - You Can Also Cook in Canned Low Sodium Chicken Broth, For More Flavor. |
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4
Done
|
Mix Together All Your Herbs and Spices, Rub Together With Your Fingers or If You Have a Mortar and Pestle, Grind Them a Few Times to Blend. |
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5
Done
|
Gently Lift the Skin from Either Side of the Breast and Using Your Finger Push Some of the Herb Mix Under Each Side. |
|
6
Done
|
Turn Over the Chicken and Make a Small Slit Behind Each Thigh and Push Some Herb Mix Under the Thigh Skin (this Step Is Optional, but It Makes the Thighs Extra Tasty). |
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7
Done
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Place You Chicken in a Roasting Pan That Has Been Sprayed or Lightly Oiled, If Roasting a Single Chicken, a Cast Iron Frying Pan Is Perfect For This. |
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8
Done
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If Using the Olive, Rub or Drizzle Over the Chicken Then, Rub or Sprinkle Extra Herb Mix All Over the Outside of the Chicken (do This Even Without the Oil, a Little Extra Salt and Pepper in the Cavity Is Also a Good Thing. |
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9
Done
|
You Have 2 Options, #1 - Turn the Chicken Breast Side Down on a Rack That Has Also Been Sprayed or Oiled, Half Way Through Cooking Turn Breast Up; #2 - Cook the Entire Time Breast Up, the Breast Skin Usually Tears For Me So I Do #2, but #1 Can Make the Breast Meat a Little Moister. |
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10
Done
|
Roast For 1- 11/2 Hours or Until Chicken Register 180 Degrees on Your Meat Thermometer (if You Use a Larger Chicken Adjust Time Accordingly), Be Sure and Poke a Thick Part of the Chicken Meat and Don't Get Too Near the Bone. Length of Time Will Vary With Chicken Size. |
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11
Done
|
Check Chicken at an Hour, Herbs and Spice on Top Are Getting Too Dark Loosely Tent Top With a Piece of Foil (spray First). |
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12
Done
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When Done, Place Chicken on Platter and Let Rest For 5- 10 Minutes While You Make the Gravy. Drain Off Excess Fat and Make Your Gravy. |
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13
Done
|
Note: Some People Like to Tie the Legs Together With Kitchen Twine, It Does Look Nicer but I Never Bother. |
|
14
Done
|
I've Been Know to Roast Chicken Anywhere from 375-450 Degrees, 400- 425 Is My Norm, I Decide What to Use Based on My Schedule of When I Need to Put It in the Oven. Lower Temp Mean Slightly Longer Cooking Time. |
