So yeah, I haven’t been feeling great lately. No point going into details, but DAMNIT- it’s frustrating when your body doesn’t cooperate and turns on you. Hmph. So whenever I’m feeling a little less than… I like to make my home smell like, well, home. And the best way to do that is to roast a chicken. Good gracious, how that smell is soothing. And it’s one of the most delicious meals I make. I roast a chicken pretty much once a week and I have never grown tired of it. Nor has my family. Actually, last night I didn’t make it (it tends to be a Monday night meal) and my daughter got a liiiiitle bit bothered by it. But she squealed and clapped when I told her she’d get her chicken tonight.
As if I said Santa was our dinner guest.
There are many ways you can roast a chicken. And every cook believes their method is the best.
Mine really is.
Maybe it’s the best-er because it’s also the easiest?
Yeah, with my method you don’t have to even get your hands dirty if you don’t want to. You’re not even getting your fingers under the skin. Nope. And yet this meat is the juiciest and most flavorful EVER.
Awhile ago I shared my method via video…
And as you can see, that was a suuuper long time ago (look at that kitchen! those cabinets! that countertop! look at that hair!!) but I still use this exact same method when I roast a chicken every week for my family.
It just goes to show you that when something you love is good and easy, it’ll last a lifetime.
ABBEY’S ROAST CHICKEN
**Begin at least 12 hours before you plan on cooking your bird, but preferably up to 3 DAYS before**
- Take your 4-6 pound whole chicken – local, organic, etc. is always best (giblets, etc. removed) and place breast side down on a heavy duty foil-lined baking/roasting sheet. (Obviously you don’t have to line your baking sheet, but I swear it just makes you feel so darn good being able to throw that blackened foil piece away when you’re done and put that pan back in your cabinet…)
- Take either your favorite blend of kosher salt + herbs, spices, or favorite storebought seasoning blend and season all over this side of the bird (I swear by what my mom has used for years – Adobo seasoning. Using either the Goya brand, or my preferred brand, Badia (because it’s cheaper). You can find it in the hispanic section of most grocery stores, or buy HERE on Amazon in bulk.)… You are seasoning about 3x as much as you would normally, because you are not getting under the skin. Season in every nook and cranny and surface, and then season inside the cavity.
- Flip the bird over and repeat on the breast side- EVERYWHERE. A LOT. (The seasoning, over time, will seep into the flesh and the skin will naturally dry out to make for a crispier crust when roasting.)
- Now take that seasoned to heck bird and place in the fridge for UP TO 3 DAYS. UNCOVERED. This allows the skin to dry up. Trust me.
- 30 min or so before you’re ready to roast, take out your bird and allow it to come to room temp while you preheat your oven to 500 degrees. (I like to place it on the stove top as the oven is preheating, so it warms quicker there.)
- Roast that room temp chicken in the 500 degree oven for 15 minutes.
- Then turn down the heat, WITHOUT OPENING THE OVEN, to 375. Continue to roast for 1 hour.
- If you’re using one of those giant ‘roaster’ birds, you may need to continue for another 30 minutes or so, but this is fairly foolproof for a standard sized, small bird.
- Allow your bird to rest 20 minutes or so before carving and serving.
I like to serve mine with roasted broccoli and sweet potatoes…. somehow that became the standard meal years ago. And my family calls it The Ole Number One 😉
And those pretty, purple napkins are by DII, and found HERE on Amazon. They’re so thick and lush and large and perfect for dinner parties. Also those wooden napkin rings come from DII as well. Found HERE on Amazon. I’m normally not a big napkin ring fan, but I LOVE these wooden ones. They’re just so homey!
Thanks for reading, ya’ll. Much love! xo