Roast Chicken

Roast Chicken. That most simple and comforting food. And yet I hardly ever roast a chicken. A whole one that is. I am the only one in a house who appreciates a home-roasted, bone in chicken. Everybody else – (husband)- doesn’t want to deal with the bones.

So my “roast chicken” is usually a boneless cut (thighs, breast etc) and it is usually a “one pan plan.” And this recent one was no exception. Everything on pan, cut to similar size.

 

By adding big rough cut pieces of tomatoes, I knew the chicken would stay moister and there would almost end up being a bit of a “pan sauce” created. Just cook up some rice or pasta or steamed greens and serve in bowls.

Very easy, very comforting.

 

A Chicken in Every Pot (or Not)

No I am not stating my political views. I just couldn’t resist the play on words!

I saw one of those recipe videos on Facebook  – you know the ones where they step through the recipe in double-time and it looks super easy and successful. Well I saw one for a roasted, beer-can type chicken in a slow cooker.

Seemed simple – put some foil balls in the bottom of your slow-cooker (instead of the beer can) and pour the beer ( or water or cider or whatever liquid) in the bottom. Place a seasoned chicken on top and put the lid on – cook on high for 4-5 hours. Voila! Perfectly juicy, roasted chicken.

So I bought a chicken, pulled out my slow cooker and tried it. Here is my video (slide show):

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I left the chicken in there  about 4.5 hours and it didn’t look any different – it just looked raw! I pulled it out and took its temperature – 120 degrees!! After FOUR AND A HALF HOURS!

I considered for a quick minute about finishing it in the oven, but then I thought about how many hours it had been squished in the pot, in the FDA danger-zone, trying to reach temperature. No thanks – into the trash. What a waste.

Moral of the story: get a bigger pot or a smaller chicken – pretty sure you need to fit the chicken in spaciously but who knows sometimes, the internet is just plain wrong.

 

Hot Days, Hot Chicken…

…because a hot day in July always seems like the perfect day to roast a chicken in the oven right?

Not really the best idea, but I had a craving! And a hankering for some sage which I grow in a pot in my back yard.

fresh sage from the garden

Ever since I started growing sage I am always looking for ways to incorporate it into lighter, summer-like food. But this day I just needed a really good roasted chicken.

I kept it simple adding only a high quality lemon pepper blend, additional fresh ground black pepper and sea salt. Half a stick of butter always make things juicy and tasty too.

sage-spices and butter

Fresh chopped sage, lemon-pepper blend, sea salt and ground black pepper

I used classic technique and massaged the butter and spices all over and under the skin. Roast at 425 degrees until your meat registers 160 degrees in the thigh and juices run clear. Some people bother to tuck and tie their bird but I didn’t bother this time – just a little bit of foil on the wing tips and drum tips to keep them from burning too much.

perfectly crispy skin!

perfectly crispy skin!

Bon Appétit!