Basic Brine = 4 Tablespoons Kosher Salt + 4 Cups WaterTo that, you can add all sorts of things like peppercorns, anise pods, orange wedges, cinnamon, sugar, soy sauce, onions, celery and the like. ย Honestly, the aromatics will make your kitchen smell amazing, but they won't do much for your bird. And for heaven's sake, do NOT use iodine table salt! ย Yuck! ย I did that once. ย It was so salty our faces turned inside out. A 4-5 pound chicken can brine up to 8-12 hours so you can brine it while at work. ย Then dry it off, set it on top of the vegetables (carrots, celery, small potatoes, fennel are a few of my favorites), and into the oven it goes. I've brined a chicken for only 45 minutes and it was juicier than ones that hadn't been brined at all. All that aside, roasting is EASY! ย The hardest part is knowing how long to keep the bird in the oven. ย Here's an easy formula:
Preheat oven to 450 degrees. ย Put chicken (with or without vegetables) in for 15 minutes. ย Lower heat to 350 and roast for 20 minutes per pound. ย Take the chicken out, check the temperature, and let it rest for 10 minutes.Don't forget to check the internal temperature at the thickest part of the thigh and it should read 165 degrees. ย Letting it rest is so important (this goes for all meats). If you want to get your "geek" on,ย The Food Labย does an excellent job explaining whyย meat is so much more tasty and juicy after it rests.
Golden Roast Chicken
This is an easy sure fire method of getting a moist and beautifully golden bird every time.ย Serve this with a side of wild rice, carrots and broccoli.ย I love to make this on a Monday and then make chicken salad if I have any left overs, which doesn't happen very often. ๐ | www.lakesidetable.com
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Calories 165 kcal
Ingredients
- 1 whole chicken 4-5 pounds
- 4 tablespoons butter room temperature
- 2 tablespoons sea salt
- ยฝ chopped mixed fresh herbs parsley, sage, and thyme is a nice blend
- 3 tablespoons olive oil
- 1 lemon cut in half
- 5 large sprigs of parsley
- 12-18 inches of kitchen twine
- 4-6 medium carrots washed and tops trimmed off.
Instructions
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Preheat your oven to 450 degrees
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Pat the chicken dry with paper towels and discard the towels.
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Mix the butter, salt and chopped herbs together.ย Breast side up, gently separate the skin from the breast and rub the paste in between careful not to remove the skin entirely.
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Coat the outside of the bird with olive oil.
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Put the lemon and parsley sprigs into the cavity and tie the legs together with the twine.
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Lay the whole carrots in the bottom of a roasting pan and place the chicken breast side up on top of the carrots.
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Roast (or bake) the chicken for 15 minutes at 450F. NO LONGER. Then reduce the heat to 325F and continue to roast for 1 hour to 1 ยผ hours.ย Baste ยฝ way through cooking time with pan juices or chicken stock. At the thickest part of the thigh, the thermometer should read 165 degrees when done and the juices should run clear.
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Take the chicken out of the oven and let rest for at least 15 minutes lightly covered with foil.
Recipe Notes
Serve the roasted carrots with the chicken along with a side of wild rice or cous cous and a small Parmesan Garlic salad.ย Enjoy!
Nutrition Facts
Golden Roast Chicken
Amount Per Serving (3.5 oz)
Calories 165
Calories from Fat 32
% Daily Value*
Fat 3.6g6%
Monounsaturated Fat 0g
Sodium 75mg3%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Protein 30g60%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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