1whole roaster chicken5 to 7 pounds, giblets removed, rinsed and dried well
1teaspoonHerbs de Provence
1teaspoonfreshly ground black pepper
Preheat your oven to 450 degrees. Place the dried chicken in a large roasting pan.
In a small bowl, combine the remaining ingredients. Gently slide a spoon between the breast meat and the skin to separate the two. Do this on each side. Then using about 1 or 2 teaspoons per side, put some of the mixture under the breast skin and rub it around (this is totally optional). Use the remaining mixture to rub all over the rest of the bird. Also optional, you can tuck the wings under the bird so that the tips don’t burn and tie up the legs with some kitchen twine to cook more evenly (trust me…it’ll be just as wonderful if you skip that step)!
Put the chicken in the oven and reduce the temperature to 375 degrees. Cook about 20 minutes per pound. For a 6 to 6.5 pound chicken, roast for about 2 hours. To test doneness, I’m terrible about using a meat thermometer. I just grab the end of the leg, wiggle it a bit and if it wiggles…it’s done. That’s how technically savy I am!
When the chicken is done, remove it from the oven and allow it to sit for at least 15 to 20 minutes. Trust me…waiting even a bit longer is better. The chicken will be moist and it will be so much easier to carve.
I’m no expert at carving, but I do think there is a really great way to carve the breast. I like to remove the whole breast by cutting down along the body, then slicing the whole breast in slices on the cutting board. It looks much nicer that way.Use the pan drippings to make an awesome gravy and serve with mashed potatoes and your favorite veggies!If you like your chicken with a crispy skin, this recipe will make you happy! Starting off with a dry chicken and that high heat of the oven will ensure crispiness!The poultry seasoning is optional in this. I sometimes add it…or not. It adds a little more of an earthy-herby flavor.Go ahead and toss some bay leaf, lemon peel or onion into the cavity if you like. It all adds a bit of flavor. Just don’t stuff it too much, that will change your cooking time.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com