Roast Chicken

Roast chicken is incredibly easy to make and really yummy. Once you try this for yourself you’ll be asking yourself why you didn’t do this sooner.

Ingredients:

• 1 young chicken

• EVOO

• fresh rosemary, thyme, sage

• garlic salt, pepper

Directions:

1. Preheat your oven to 375 F

2. Remove chicken from packaging. Take out the gizzards (you can fry these up in a skillet for yourself if you want or you can give them to your furry kids. They REALLY appreciate it… and it’s good for their coat.)

3. Cut off any extra skin or fat from the bird.

4. Pat the bird down with paper towels to make sure its nice and dry. Place it on a cutting board.

5. Bend the wings back until the pop and stay behind the bird. They need to be out of the way so the chicken fits into the roasting pan.

6. Make a little pocket under the skin of the breast with your finger. Take a couple sprigs of rosemary, thyme and sage and put it under the skin.

7. Repeat with the thigh/ leg area.

8. Sprinkle the bird with a little EVOO and give it a good rub down.

9. Sprinkle a little garlic salt a pepper on the skin of the bird, all over.

10. Place the bird breast side down in the roasting pan and cover with the lid. You want to cook the bird breast side down first to ensure juicy meat. Cook for about 45 minutes to an hour. You want it to be mostly done but not all the way done. (Time varies with size of bird.)

11. Take bird out of the oven and flip it over so it is now resting on its back in the pan. Place the bird back into the oven for another 20-30 minutes uncovered. You’ll know when it’s finished because the skin will be a beautiful golden brown.

12. Remove the bird from the oven and place on a cutting board. Cover with foil and allow it to rest for about fifteen minutes. Carve and serve.

You can also use this method to cook a turkey. I like the flavor you get with putting herbs under the skin.

#chicken