From Lisa Day's Local Review - March 2009
More for the Foodie: There is nothing like the aroma of a chicken roasting when I walk
in the door. One of the easiest and tastiest meals I make, is a simple roasted chicken with fresh herbs. For this recipe,
I would suggest a free-range bird. Remember that chicken - whether whole or in pieces, will continue to cook after you
pull it from the oven.
- 1 chicken, trimmed of fat and halved (about 3 1/2 lbs)
- Kosher salt
- Freshly ground pepper
- 1/2 cup olive oil
- 1 Tablespoon each: rosemary, thyme, oregano (or whatever you have around the kitchen)
- 3 cloves of garlic, minced (always fresh)
Position rack in oven in upper third and preheat to 475 degrees.
Season the cavity of each 1/2 of the chicken with salt/pepper. Place chicken skin side up in baking pan.
In bowl, combine remaining items and rub over the skin side of the bird. Season generously with salt & pepper.
Roast for 25 minutes. Pour off juices and rotate the pan 180 degrees (this ensures browning). Reduce heat to 375
degrees and move pan to the middle rack. Continue cooking another 30 minutes.
Pull the bird out of the oven and toss a towel over the chicken, and let it steam/warm/rest for 5-8 minutes. Just
enough time to prepare a salad. Enjoy!