Never underestimate the power of roasting a chicken. It requires a small ingredient list and minimal prep work, fills your home with wonderful smells, and provides leftovers galore (well for us it does, party of 2). The key to a moist, juicy bird is purchasing good quality meat. On my first visit to Chez Panisse (possibly the best restaurant in the world), what struck me the most was that everything tasted as it was supposed to taste. Alice Waters, my ultimate food guru and the woman responsible for the movement we are aspiring to follow, cooks with the freshest, best quality ingredients she can find. Ingredients aren’t pumped with pesticides and additives and, as a result, her carrots taste like carrots, apples taste like apples, and chicken like chicken. In following her motto, I always opt for organic, free-range birds. They do cost a couple dollars more a pound, but are so worth it. Marin Sun Farms and Petaluma Poultry are great Bay Area sources for chicken, but Trader Joe’s and Whole Foods have an organic selection too.
1 organic, free-range chicken (4-5lbs)
Sprigs of fresh herbs (I use a mix of oregano, thyme and rosemary from my herb garden)
2 lemons
4-5 garlic cloves, minced
Salt and pepper
About an hour before cooking, take your chicken out of the fridge and let it rest on the counter. A cold bird straight from the fridge won’t roast evenly, the outside will cook but the insides will be underdone. Preheat the oven to 400 degrees. Remove the chicken giblets then wash the bird inside and out with water, pat dry. Place the bird, breast side up, in a roasting pan or an oven-proof glass pan.
In a small bowl, zest 1 lemon and mix with minced garlic, salt and pepper. Carefully slip your hands between the skin and the meat to loosen the skin (be warned, it’s a gross sensation) but make sure not to tear the skin. Then generously rub your mixture and stuff sprigs of herbs under the loosened skin. Cut the lemons in half and put inside the cavity then sprinkle the whole bird with salt and pepper.
Stick the bird in the oven and set the timer for 20 minutes. Ultimately, it will take about an hour to roast — the general rule of thumb is 15-20 minutes per pound or when your meat thermometer reads 165 to 170 degrees– but when the timer goes off after twenty minutes, take the bird out of the oven momentarily and flip it around, breast side down. This ensures even roasting by circulating the juices and fat throughout the bird and allows the skin to brown and crisp all over (an Alice Waters tip!) Reset the timer and continue flipping the bird every twenty minutes but don’t keep the oven open long or it will mess with the cooking time. Once done, let the chicken rest for at least 15 minutes before carving to allow the juices to settle, then carve and enjoy.
Note: Don’t throw away the bird carcass. Stick it in a pot and cover with water, add veggies and herbs and let simmer for about 3 hours for homemade chicken stock. I keep my stock in the freezer, it will keep forever and it’s a great staple to have on hand in case you get a sudden urge to make homemade soup!
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