<She clears her throat as she steps up to the microphone and obnoxiously taps on to be sure it is loud enough> Listen up people, if you loved my chicken schnitzel, you are bound to love this dish. This is one of our top 5’s in this house (I realize I have said this about more than 5 recipes…).
It 1. comes out perfect Every. Single. Time. 2. Falls into the category of ‘comfort’ (which we all could use a little more of these days…amiright???) 3. Is BEYOND simple to make 4. Can be doubled, tripled or quadrupled and is a 5. Huge crowd pleaser. And it does not hurt at all that it is super healthy and can be considered clean eating. Win, win, win.
I stumbled across this recipe zillions of years ago, and it has changed over time. Albeit simple to make, you can make it as fancy and flavorful as your imagination will allow (I see you bay leaves tucked under the skin). I will outline the basics and then give you some variations to play around with. I am SUPER picky when it comes to my chicken, so whenever you get a recipe from me that involves a bird…you know it is going to be juicy and moist (cringe and get over the use of those words together).
I have to admit, I love to cook for people. It truly makes my heart smile. With covid’s drama we obviously are not able to do so, and sending my favorite recipes out into the universe is like having a mini dinner party in my mind, so, as always, I really hope you love this one. It is sent with love.
This is perfect as a complete meal, or even if you are wanting to prepare some chicken salad for the week. In the past, I have roasted two birds (be sure that you have enough room in between them to properly cook/evenly distribute the heat) to have one for dinner, and one to shred for other meals throughout the week. I have legit, never, ever had this recipe fail on me. Not once. Ok…I lied. Twice that I can remember, but because the bird was still partially frozen and I was impatient…making sure that the chicken is fully defrosted/thawed (even if you didn’t freeze it…) and being sure to let it sit out for at least 45 minutes prior to roasting is KEY. Another note to make is that the timing really calls for a 3.5-4lb bird…so be sure to keep your eye on it and take size into mind. If you need any tweaking and have questions, you can always shoot me a message. More weight=more time to cook. Chicken should always be 165 degrees in the thickest part of the thigh, and juices should run clear.
Guaranteed to make your house smell like Martha Friggin’ Stewart’s…and sure to put smiles on the faces of those you love, work this one into your schedule. Now. Like…this week.
Serve with a simple green salad, with olive oil and lemon, or mashed potatoes if you want a heartier companion. Feel free to throw in some halved onions and other harvest vegetables to roast along with the chicken. For wine, I would pair it with one of my favorite Italian reds like Brunello di Montalcino, or a nice, oaky chardonnay like Cakebread. Yes, you can get these at Market 😊
Hope you love this as much as we do…
From our kitchen to your home,
Sayre Schwiering
Owner, MARKET
Cin Cin!
********************************
Sayre’s Easy, Healthy and Amazing Roast Chicken
Prep Time: 5 minutes
Come to room temperature time: 45 minutes
Cook Time: 1 hour (or more depending on size)
Serves: 4
- 3.5-4lb Chicken-WHOLE
- ¼ cup of olive oil
- 4 cloves of garlic, pressed or minced
- ¼ cup olive oil
- 1 Tbsp of course salt
- ½ tsp of freshly ground pepper
- See end of recipe for other variations to add
PREPARATION INSTRUCTIONS
Take chicken out to come to room temperature for at least 45 minutes prior to roasting.
In a small bowl, mix olive oil, garlic and herbs of choice in a bowl until combined. Rub all over chicken, sprinkle generously with salt and pepper.
Place chicken inside of roasting pan or wire rack, and cook at 475 degrees for 25-30 minutes, depending on size. Once you see the chicken start to turn golden brown, you are getting there.
Reduce heat to 350 and roast for another 25-30 minutes (depending on size).
Chicken should always rest for 10 minutes prior to carving. Use meat thermometer to ensure chicken is fully cooked.
Serve with lemon wedges.
**Flavor tip-can use fresh dill and lemon juice, and serve with lemon wedges, or incorporate ¼ herbs de provence, or ¼ cup of blackening seasoning…you get the drill.
**Cooking tip-if the chicken is larger, such as 5 lbs, cook for 30 minutes at 475 degrees, and then at least 35 minutes at 350. Everyone’s oven is different, so you might have to vary what you do.
Leave a comment