Posted by: Zorymar | March 4, 2012

Simple Roast Chicken

This is a recipe that Amber, a friend from work, shared with me. I call her “Martha” (Stewart) and since she raved about this recipe, I was quite sure it would turn out to be one tasty chicken… and it did! It was absolutely simple to make and turned out so moist and delicious you would think that some kind of magic trick was needed. I used a dutch oven to cook it, but you can just use any oven-safe pan that can stand a 450 degree temperature. This one is definitely going on the weeknight menu in our home, hope it makes it into yours! Here’s how I made it:

1 whole chicken of 1.4 kilos (or about 3 pounds), skin on, “yucky bits out” (“Martha’s” own words)
1 tablespoon olive oil
1 tablespoon coarse salt (I used this lovely Red Alaea traditional Hawaiian sea salt that my friend Michelle brought me from Maui)
1 tablespoon fresh ground pepper

Preheat oven to 450 degrees and place an oven safe pan or skillet in the oven to preheat as well. Pat the chicken dry with a paper towel, rub olive oil all over it and then season the entire bird with the salt and pepper. Tie the legs with some string if not already tied. Once the oven has reached 450 degrees, place the chicken, breast side up, in the preheated pan (without a lid on) and cook for 40 minutes. After the 40 minutes are up turn the oven off but leave the chicken in the oven (without opening it) for an additional 40 minutes, you will end up with something like this:

Take it out of the pan, cut it up and proceed to enjoy one tasty chicken! Amber, aka Martha, you were absolutely right, this is delicious! Thanks for sharing 😉


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