We’re just back from our rear end-numbing road trip to Maine, and as good as it was to get outta town, arriving home feels like work. There’s more laundry and unpacking to do, along with grocery shopping and cleaning the kitchen, since no matter how much I try to clean out the fridge before a vacation, I’m always greeted on my return by some forgotten container of leftovers and yogurt with green hair growing out of it.
A simple meal like roast chicken is so easy and comforting when the cupboard is bare. All you need – besides the chicken of course – are basic seasonings, a hot oven or, if the weather is nice, an outdoor grill.
I don’t know why, but the thought of cooking a whole chicken (yes, with the bones!) can seem daunting to some cooks. For instance, my mother hardly ever served roasted chicken when I was growing up – instead, it was saved for special occasions at a restaurant.
And I know how convenient it’d be to pick up a rotisserie chicken from the grocery store, but I have a problem with those; by the time you get it home, the chicken has been stewing under a heat lamp for hours; dried out and overcooked.
I’ve been making a version of this chicken recipe for years now. Sometimes we roast it on the grill, which produces an even better chicken with crisp, golden skin and a delicious smoky aroma. The method is from Marcella Hazan’s Essentials of Classic Italian Cooking, a cookbook I consider an absolute necessity in the kitchen.
This is also a great way to make use of any leftovers the next day. Make a chicken taco with some shredded chicken, or pile chunks on some crusty bread and make a panini with basil, goat cheese and slow roasted tomatoes.
1 3 1/2 – 4 pound chicken
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 small lemon
Optional seasonings, depending on what you have on hand:
A handful of fresh herbs, such as rosemary, thyme, basil, parsley
One or two garlic cloves
Heat the oven to 350 degrees.
Put the chicken in a shallow roasting pan or casserole and pat the skin dry with paper towels.
Mix together the salt and pepper in a small dish; season the chicken on all sides, rubbing over the skin into the cavity.
Poke about a dozen holes in the lemon with a fork or a skewer and place in the cavity. Tuck the herbs and/or garlic in with the lemon, if using, and tie the legs together with a 12-inch-long piece of kitchen twine.
Arrange the chicken breast side down and roast for 30 minutes. Turn the chicken over and roast an additional 30 minutes.
Raise the oven temperature to 400 degrees for 20 minutes, or until the skin is golden and juices run clear from the thigh when pierced with a fork.
Remove from the oven and let rest 10 minutes before slicing or carving. Save the juices that run out and serve with the chicken.
To roast in an outdoor grill, prepare grill for indirect cooking and heat to medium-high. Place chicken breast down directly on the grill rack and cook as described above.