|I try to be modest, but when we ate this beautiful bird, I couldn’t help
but exclaim that I *might* be the best chicken roaster in all the land.
If you’ve read my “Restaurant Style Chicken Enchiladas” post, you know that I’m a big fan of the grocery store rotisserie chicken. Delicious and easy! But sometimes, a girl wants to do it the hard way. And thus, my first foray into roasting chicken. Let me tell you, experimentation is gooood! After some recipe surfing and roasting recon, I concocted a delectable method to make juicy, tender chicken. Do not be intimidated by all of the steps. Once you get the bird in the oven, it’s smooth sailing. Prep: 15-ish minutes. Cooking: 90-ish minutes. Gravy/Presentation: 15-ish minutes.
NSFD ranking: *-** (depending on how lean your bird is and how much butter or olive oil you use)
- 1 whole chicken
- Olive oil
- 20-25 cloves garlic, peeled (No, I’m not kidding.)
- 1 lemon, sliced in half or thirds depending on the size of your bird
- 1 large onion, thickly sliced
- 1 bunch fresh thyme with a few sprigs reserved
- A few sprigs fresh rosemary
- Emeril’s Essence or other cajun seasoning
- White wine or chicken broth
- Kitchen string
|Check those garlic cloves!|
17. Pour drippings (including all of the garlics!) into a saucepan and boil until the result is reduced by half or it is “saucy” enough for your liking. (You’ll want to make sure you drain the drippings from the cavity as well.) Add remaining thyme, and check the spices. Approximately 8 minutes.
18. Serve with roasted root veggies, asparagus and crusty French bread. (Then, while eating, bask in your culinary awesomeness.)
|Roasted carrots, potatoes and parsnips with onions and garlic, naturally.|