“OMG?” What is this, Gossip Girl? No, I promise I’m an adult and fully write out words. Except that, when I tasted this roast chicken, I literally said “oh my god.” I’ve roasted chickens in the past and they’ve generally been decent, but not joy-inducing like this one was. I owe it all to my newest acquisition: A Bird in the Oven and Then Some by Mindy Fox.  I’ve been pouring over this book for the last 48 hours (including while out to dinner with friends) and was so inspired by the homage to the roast chicken that I was compelled to jump on the bandwagon. I initially set out to make the Sea Salt Roast Chicken with Delectably Crispy Skin, but became sidetracked by the bounty of goodness in my kitchen from my farmer’s market binge the other day. Thus, I went rogue. I kind of averaged out the techniques for the above-mentioned recipe with the Roast Chicken with Mustard Butter and plunged in with my own ingredients.

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1 whole chicken (approximately 4 lbs, mine was about 3.8)
1 lemon
1/2 onion
2 cloves garlic
Thyme
Rosemary
Sea Salt & Fresh Ground Pepper
Not pictured: butter. another gametime decision.

Special tools: meat thermometer, kitchen twine

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Preheat the oven to 425. About 15 minutes before putting the bird in the oven, put an oven proof pan or pot in to heat it up. I used a Le Creuset dutch oven. A cast iron skilled would work well, or a roasting pan.

Remove the innards from the chicken. Rinse the chicken and pat very dry with paper towels.

Trim the fat off of the openings of the chicken and then slide your fingers under the skin to loosen it from the meat. Do this mainly over the breasts and thighs.

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Quarter the lemon and slice the onion into big chunks. Take a little bit of the onion and dice. Dice the garlic and roughly chop the herbs, reserving some herbs to put in the cavity of the bird.

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In a bowl, mush together the diced onion, garlic, herbs and about 2 tbsp of butter. I used my hands to do the mushing since you have to use your hands for the next step anyway…

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Using the herb mixture you just made, push it under the skin of the chicken so it is between the meat and the skin. Make sure to get it over the breasts and thighs. Pat the outside of the skin to smush it around some more.

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Now you stuff the cavity of the bird with the lemon, remaining onion and herbs. Don’t worry if it doesn’t all fit. Just put some of each in there.

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So we’ve covered under the skin and in the cavity. Now we pat sea salt all over the exterior of the chicken and don’t be shy about it. I ended up almost crusting the outside of the chicken with salt. Then grind some pepper over the bird as well.

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Now tie up the legs using some kitchen twine and tuck the wings underneath the bird. CAREFULLY take the hot pan out of the oven and place the bird in it. Then put the whole thing back in the oven, uncovered and cook for about 25 minutes, rotating the pan half-way through.

After the 25 minutes, reduce the heat to about 360 degrees F, rotate the pan again and cook for about another 30 minutes. The bird is finished when the internal temperature of the thickest part of the thigh (I also test the breast) is 165 degrees F and the juices run clear when the meat is pierced. One can also take the bird out at 160 degrees and let it rest covered for about 20 minutes as the bird will continue to cook for a while after being taken out of the oven. You need to let it rest anyway upon taking it out of the oven.

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After the bird has rested, carve up and enjoy!

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OMG Roast Chicken
 
Recipe By:
Ingredients
  • 1 whole chicken (approximately 4 lbs)
  • 1 lemon
  • ½ onion
  • 2 cloves garlic
  • Thyme
  • Rosemary
  • Sea Salt & Fresh Ground Pepper
  • Not pictured: butter. another gametime decision.
  • Special tools: meat thermometer, kitchen twine
Instructions
  1. Preheat the oven to 425. About 15 minutes before putting the bird in the oven, put an oven proof pan or pot in to heat it up. I used a Le Creuset dutch oven. A cast iron skilled would work well, or a roasting pan.
  2. Remove the innards from the chicken. Rinse the chicken and pat very dry with paper towels.
  3. Trim the fat off of the openings of the chicken and then slide your fingers under the skin to loosen it from the meat. Do this mainly over the breasts and thighs.
  4. Quarter the lemon and slice the onion into big chunks. Take a little bit of the onion and dice. Dice the garlic and roughly chop the herbs, reserving some herbs to put in the cavity of the bird.
  5. In a bowl, mush together the diced onion, garlic, herbs and about 2 tbsp of butter.
  6. Using the herb mixture you just made, push it under the skin of the chicken so it is between the meat and the skin. Make sure to get it over the breasts and thighs. Pat the outside of the skin to smush it around some more.
  7. Now you stuff the cavity of the bird with the lemon, remaining onion and herbs. Don't worry if it doesn't all fit. Just put some of each in there.
  8. So we've covered under the skin and in the cavity. Now we pat sea salt all over the exterior of the chicken and don't be shy about it. Then grind some pepper over the bird as well.
  9. Now tie up the legs using some kitchen twine and tuck the wings underneath the bird. CAREFULLY take the hot pan out of the oven and place the bird in it. Then put the whole thing back in the oven, uncovered and cook for about 25 minutes, rotating the pan half-way through.
  10. After the 25 minutes, reduce the heat to about 360 degrees F, rotate the pan again and cook for about another 30 minutes. The bird is finished when the internal temperature of the thickest part of the thigh (I also test the breast) is 165 degrees F and the juices run clear when the meat is pierced. One can also take the bird out at 160 degrees and let it rest covered for about 20 minutes as the bird will continue to cook for a while after being taken out of the oven. You need to let it rest anyway upon taking it out of the oven.
  11. After the bird has rested, carve up and enjoy!