Cooking should be fun. The kitchen is no longer the realm of the apron wrapped 50s era housewife, throwing together a casserole for dinner. Today’s cooking is about fresh ingredients, unmasked flavors, natural, organic, good fats vs bad fats. I love to cook. A think it is fitting to start the blog with a recipe. So here is a go-to classic. Nothing fancy. A roast chicken to make on any old weeknight that will inspire you to cook again. (and also to start ordering chicken in restaurants).
I’ve heard that most chefs, when asked, would tell their executioner that they would like a roast chicken for their last meal. I’ve cooked chicken enough times this way to believe this. It is at once healthy and soulful, easy and impressive. Prepare some simple sides. Enjoy.
Simple Roasted Chicken
- 1 Medium sized whole chicken
- Salt and pepper or your favorite poultry seasoning
- 1 medium sized brown onion, quartered. (that means cut in four wedges)
- Minced Garlic (the kind in the jar is fine for this recipe)
- Olive Oil.
Preheat your oven to 475 and prepare a large baking dish (Pyrex) with nonstick cooking spray. (If you don’t do this then it it your fault that the dish will be a bitch to clean!)
Remove the chicken from its package and make sure to remove all of the giblets. (they’ll be stuck in the body cavity). Don’t let this gross you out. You’re a guy. Suck it up. Throw away the package and the giblets and then wash out the chicken with cold water. Do not use soap on the chicken. (Sorry ladies, we’re guys, I need to be pedantic here). Using paper towels (this is one of few things I use these for in my kitchen) pat the outside of the chicken dry and soak up as much of the water inside as possible.
Coat the outside of the chicken with a few tablespoons of the olive oil. Just pour on a healthy ribbon and rub it around with your hands. Do this on the top and the bottom. Season liberally with salt and pepper or your favorite poultry seasoning. (I like McCormick’s Montreal Chicken Seasoning). Put two quarters of the onion and a spoonful of the minced garlic inside the chicken cavity.
Put the chicken in the baking dish with the legs up (this will mean the breast is up). Put the other two quarters of the onion on the baking dish close to or under the chicken. Cook the chicken in the oven for 1 hour and 10 minutes. Just put it in and shut the door and leave it. Don’t baste it, turn it or anything. When you remove it from the oven be sure to put the dish down on a surface that can handle serious heat. Remove the chicken to a cutting board and let it sit for at least 8 minutes before carving. I carve the chicken (there are numerous online carving guides) and put the pieces back in the baking dish with the juices. Serve it just like that. You’ll never look at one of those grocery store chickens the same way again.