When something tastes really good, you wonder how much effort was put into the process of creating it. Ironically, some of the best tasting recipes are the simplest. Simple ingredients, simple preparation, simple cooking process. Roasting a chicken is easier than tying your shoes.
Sure, you can add your own amount of difficulties, such as adding herbs, spices, lemon and trussing the chicken. But you donât have to. The chicken will still taste superb without doing all that junk. Trussing requires you to look for string to tie the drumsticks together, and tucking in the wing tips to prevent them from burning. People say it ensures the bird stays moist and juicy. But my chicken always stayed moist when I skipped this process. Plus, if you skip trussing the extra skin between the drumstick and thigh will get more crispy. And see the wing tips? They arenât so bad, are they? They were perfectly golden and crispy.
This is probably the easiest recipe Iâve ever posted. You can also do this with split chicken breasts if you want smaller portions (on the bone, of course) and roast for 40-45 minutes.
Roast Chicken (the âkeep it simple, stupidâ method)
1) Heat oven to 450 degrees. Pat chicken down with paper towels to ensure skin is dry. Salt and pepper (around 1 Tablespoon salt, and pepper to taste). Set bird on roasting pan, roast for 50-60 minutes (my bird was 4.5 pounds and took 60 minutes). Leave it alone, do not open oven or baste. Take out of oven, let rest for 15 minutes (this way the juices will redistribute and bird will be very moist). Serve.
When you pat the skin dry with paper towels, the skin will come out more crispy and golden. I noticed when I slathered chicken with marinade or something liquidy, the chicken never roasted uniformly; it would come out with dark and light areas, and never crispy.
1 Tablespoon of salt should be enough. It might seem like a lot, but you want to see the salt crystals covering all the skin. This will make the skin crispy and soak up that extra moisture that prevents it from browning evenly. The amount of pepper is up to you.
Itâs important that once the bird is finished roasting, you take it out of the oven and leave it the heck alone for at LEAST 15 minutes. If you cut/carve into it before 15 minutes, all the juices flow out and youâre left with dry meat. So if anyone in your family has grabby hands, shoo them away. Itâll be worth it.
I waited for my husband to come home from work at least 5-10 minutes before I dug in. When he opened the door I was halfway done with dinner, with a mouthful of chicken. But it was worth it.