Roast Chicken

serves 4-6


1 good quality, fresh 3-3 1/2 lb chicken (I like Bell & Evans)

kosher salt 

freshly ground black pepper

a few sprigs of fresh thyme

2-3 cloves of garlic, unpeeled and smashed


*Remove the chicken from the refrigerator 1 hour before roasting.  This allows the bird to come to room temperature which ensures even cooking.  


Set a rack in the center of the oven and preheat to 475ºF.


Rinse the chicken thoroughly, inside and out, then dry with paper towels.  Remove any lumps of fat from inside the cavity.


Season the cavity with salt and freshly ground black pepper.  Then truss the bird with kitchen twine or simply tuck the wings under the breast and tie the drumsticks together.  Generously season the entire chicken with salt and pepper and place in a roasting pan.


Once the oven is heated place the chicken in the oven and close the door for 50 minutes.  Don't turn, baste, or even sneak a peak.  Half way through cooking turn on your range vent.  Cooking at a high temperature can cause smoke.  After 50 minutes take the chicken out of the oven and check the temperature.  The best place to do this is the thickest part of the thigh.  You'll want a temperature of 155º F and it will continue to rise another 10 degrees while resting.  If not, place the chicken back in the oven for another 10-15 minutes.  Once the chicken is done, remove it from the oven and add the thyme sprigs and smashed garlic to the pan juices (careful of splattering and spitting).  Then baste the chicken with the flavored drippings.  Set the chicken on a carving board and let the it rest for 15-20 minutes before carving.   Enjoy!



Printed from thegalleygourmet.net
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