Oven Roasted Chicken
Although my very favorite chicken is cooked using the rotisserie on the grill, it is sometimes not so easy to go through this process. Especially when it is very cold outside and you would like to heat up the kitchen for a little warmth. This is a good method for oven roasting. The key is to make sure you increase the herbs to get that rotisserie flavor.
I usually opt to brine the chicken before I cook it. If you do not have the time adjust the salt accordingly and the flavor will not be very different. Keep your eye on the cooking cycle as a bird that is not brined can dry out very quickly.
- 1, 3 to 4 pound chicken
- 3 tablespoons chopped fresh herbs, (parsley, thyme, rosemary recommended)
- 1/4 cup olive oil
- 4 fresh bay leaves
- 1 lemon, quartered
- kosher salt and freshly ground black pepper
If you are going to brine the chicken you can use the method outlined in the rotisserie chicken recipe.
Preheat the oven to 425 degrees.
If you are not going to brine the chicken combine 1 1/2 teaspoons of kosher salt with 1/2 teaspoon of freshly ground black pepper in a small bowl. Sprinkle about 1/3 of the mixture inside the cavity of the chicken (turn the chicken to make sure the salt is evenly dispersed).
Loosen the skin of the chicken over the breast and evenly disperse about 1/2 of the fresh herbs under the skin over the entire breast. Put one bay leaf under the skin over each breast.
Take the olive oil and generously drizzle the outside of the chicken and using your hands make sure the olive oil is evenly dispersed over all parts of the chicken. Take half of the herbs that are left and sprinkle them over the legs, thighs, and the outside of the breasts. If not brined take the remaining salt and pepper and sprinkle over the breasts, thighs, and legs.
Inside the chicken place the remaining herbs, the bay leaves and the lemon. Truss the chicken so the legs cover the entrance of the chicken cavity and the wings are secured to the breasts.
Place the chicken in the oven at 425 degrees for 20 minutes. Reduce the temperature to 350 degrees and cook the chicken for up to one hour more depending on the size of the bird. Check the temperature of the breasts with a food thermometer (160 degrees).
Remove from the oven, cover with aluminum foil and let rest for 15 to 20 minutes. It is then ready to serve. This should feed four people.