How To Make Perfect Roasted Chicken
When it comes to a favourite dish, golden roasted chicken is on top of the list. Just imagine tender juicy chicken with crispy skin that takes only minutes to prepare
Here are few basic steps to get you there
It is important to season the chicken ahead of time, allowing the flavours to penetrate the flesh all the way to the bone.
Dry rubbing with salt and spices is the simplest way to season the chicken. Just mix a selection of your favourite spices and salt and rub the chicken inside and out.
Wet brine is another way to season a chicken. Basic chicken brine is 4 cups of water, 4 tablespoons of sea salt, fresh herbs and spices, and citrus fruit. Submerge the chicken in the brine for 12 hours, then transfer to a plate and pat the chicken dry with paper towels. Refrigerate uncovered for 3 hours and up to 24 hours. This allows the skin to dry and become crispier.
My favourite way is to use a butter rub with spices, such as thyme, rosemary, sage, paprika, garlic and black pepper, and stuff the cavity with fresh herbs and a lemon or onion. This method will give you the crispiest skin.
Roasting the chicken at a low temperature of 325 F – 350 F will give you a tender falling off the bone chicken with crispy skin. Another method is roasting the chicken shorter time at a higher temperature 375 F – 400 F; this will give you dark brown skin and firmer chewier flesh.
Using a roasting pan with a rack will allow the air to circulate under the chicken helping the skin to be brown all over. When roasting the chicken on a rack, you can place vegetables under the chicken, which will get seasoned with the flavourful drippings. Or use a cast-iron pan, by preheating the pan in the oven, and then put the chicken into the hot pan and roast. The wonderful thing about this method is that it makes super easy gravy. Just deglaze the pan with water or broth or wine and whisk in some cream and gluten-free Dijon mustard. Cook over low heat until thickened
Checking For Doneness
The cooking time is approximately 20 minutes per pound. I highly recommend using an instant thermometer, it is the safest way. Insert the thermometer into the thickest part of the thigh without touching the bone. The temperature should read 165 F., or you can insert a paring knife into the thigh all the way to the bone to see if the juices are running clear, indicating that the chicken is thoroughly cooked.
Herb Roasted Chicken
4 lb. whole roasting chicken (preferably free-range and organic)
3 Tbsp. butter, room temperature
3 tsp. pure sea salt
1 tsp. GF freshly ground black pepper
1 tsp. GF ground sage
1 tsp. GF thyme leaves
½ tsp. GF ground sweet paprika
1 tsp. lemon zest
1 lemon, halved
Handful fresh herbs; parsley, rosemary, thyme
Blend butter with spices and lemon zest and season chicken inside and out with the herbed butter. Refrigerate uncovered for 2 hours or overnight
Stuff cavity with fresh herbs and lemons and place breast side up on a rack in roasting pan
Preheat oven to 450 F
Place chicken in the oven and roast for 30 minutes. Baste chicken with pan juices and reduce heat to 325 F. Continue to roast the chicken until internal temperature reaches 165 F basting as needed.
Place the chicken on a hot platter and tent with foil. Rest for 10 minutes before carving
Check out these easy to make gluten-free sides here -> to transform your chicken into something even more special