Simple Roasted Chicken
I don’t know why people are scared of whole chickens. Maybe because it sorta looks like a real chicken? Or maybe its the bones? The amount of meat? Anyone out there have these fears?
Well you really shouldn’t be intimidated by a whole bird. Its actually one of the easiest meals to prepare and it looks really elegant. For this chicken, I just did a basic combination of herbs and olive oil. The oil is essential to keep the chicken from drying out, and it gives the skin a nice bronzed look and crispy flavor.
Use this for your next early holiday party!
1 whole roaster chicken
2-3 tbsp olive oil
2 tbsp minced garlic
variety of herbs, amount depends on tastes but start with a teaspoon each:
salt and pepper
Preheat oven to 375 degrees.
Wash and pat dry the whole chicken. Make sure to remove the bag of “innards” and throw in the garbage.
Rub olive oil all over the chicken, making sure to coat the inside cavity and under the wings/legs. When you’re done, do the same with the garlic.
In a small bowl, mix together the herbs and salt/pepper. Sprinkle evenly over chicken breast.
Put the chicken in a shallow oven dish. Bake in the oven for 30 minutes breast side down, then turn breast side up and roast for another 30 minutes. Check to make sure the chicken is done, an internal temperature of 170 degrees.