There’s a particular special place in my heart for roasted chicken. Growing up, Sunday evenings frequently were accompanied by the wafting aromatics of Pot Roast or Roasted Chicken. Every time my mom would cook either, the smell was so tantalizing that I’d find myself in a state of anticipatory hunger well before it was time to eat. Over the past few years, I’ve become more apt to break down whole poultry and cook some parts while freezing the rest. It’s a great option for sure, but sometimes, I just want the comfort of foods that bring me back to really great memories. This one certainly did that, and the taste was (as my mom would oft say) “not completely hateful.”
We served our chicken with Garlic and Pepper Sauteed Green Beans and baked potatoes. However, other sides that would pair gloriously include: Garlic Butter Sauteed Portobello Slices, Honey Balsamic Sauteed Carrots, Sage Mashed Cauliflower, Succotash, Delicata Squash Fries, Garlic Dill Potato and Broccoli Stalk Wedges, Spinach Stuffing Balls, or Rösti.
Time: 1.5-2.5 Hours (depending on the size of your chicken)
Ingredients:
- A whole thawed chicken. We used a roaster.
- A tablespoon of Butter
- Freshly Cracked Black Pepper
- Thyme
- Any other seasonings/herbs you like…rosemary, parsley, sage…go full on Simon and Garfunkel if you like!
Method:
- Preheat your oven to 375 degrees F.
- Remove your chicken from its packaging, pull out any Giblets from the cavity (set aside and use later!!!), and hold your chicken over the sink to drain out any excess liquid.
- Pat your bird dry with a paper towel, and place it in your Dutch Oven with the breast side facing upward.
- Melt a tablespoon of butter, and brush it atop your bird. Then, top your bird with all of your seasonings and herbs
- Put the lid on your Dutch Oven, and place it in your oven. Roast for about 45 minutes.
- Remove the lid, and roast for another 45-70 minutes until your bird reaches an internal cooked temperature of at least 165 degrees F. As a general rule, you want to cook your bird for about 20 minutes per pound, but always verify with a thermometer.
- When your meat is fully cooked, and your chicken’s skin is golden brown, you’re good to go. (If the skin hasn’t gotten as crispy as you want when your meat is done, just turn on the broiler for a few minutes to blast the skin with some heat from above.
- Remove from the oven, pull your bird out of the Dutch Oven, and set it on a carving board.
- Wait about 5 minutes, and then carve!
- Plate, devour, and enjoy!
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