The Humble Roasted Chicken

I'm a fan of the classics and there is nothing more classic than the roasted chicken. It populated many a table when I was younger. In bistro style, roast chickens are incredibly versatile. You can serve them with a nice salad, a mushroom ragu, maybe some roast potatoes and glazed veggies like I did here. A simple dish like this is easy to prepare but filled with food memories and so more often than not....it is an easy dish to screw up. Less is more. Some seasoning, maybe some herbs and maybe some oil. Maybe. If you're going to put some effort in, put it into a good side dish that will stand up to the flavour of the chicken.

Roasted Chicken

3 pound Chicken
Salt & Pepper
Oil (maybe)
Herbs (maybe)

Method:

• Preheat Oven to maximum (around 500 degrees)
• Take the chicken out of the fridge and place on a cutting board about 30 minutes before you plan on putting it in the oven.
• Season the bird inside and out with salt and pepper. Do this from a from about a foot away from the bird so the seasoning spreads and doesn't bunch up.
• If you would like, spread some herbs (thyme and/or rosemary are classic choices) onto the bird with a little bit of oil drizzled and rubbed in (don't go heavy on either the oil or herbs, let the chicken shine)
• When the oven is preheated, place the bird inside and IMMEDIATELY turn it down to 350 degrees.
• The bird should cook for about 45 mins, it all depends on the size of the bird and the oven. Sometimes a nice juicy bird will take longer.
• If you notice it browning a little too much, tent the bird with tinfoil, do not seal it in. No steaming chicken!
• When the bird is done cooking, take it out and seal it up with foil and let it rest. For this bird I would say about 30 mins. You want the juices to settle down.
• Serve with your choice of sides

Roasted Chicken, Hasselback potatoes, glazed carrots and chicken jus.