Coming from a negative exploit with a ” Coq au Vin” of last week (a real fiasco!), I decided to make a very basic chicken for “dummies”. I saw a “How to Roast a Chicken” recipe on kitchn and I decided to give it a try. And it turned out to be so easy and so delicious, really “geniale”! I followed the recipe by about 92.7% (?) as I couldn’t help adding white wine and vegetables to the chicken. Next time I’ll add also some potatoes to the pan!
How to roast a whole kitchen from scratch: easy-to-follow recipe. You can also make a two-in-one meal by roasting the chicken on top of a bed of potatoes, onions, carrots, or other veggies.
- 1 (4- to 5-pound) whole chicken -
- Olive oil (or softened butter) -
- 1 tablespoon kosher salt -
- Freshly ground black pepper -
- 1 cup dry white wine -
- 1 lemon -
- herbs (rosemary,thyme,sage) -
- whole clove garlic -
- onions (or leeks), carrots, potatoes... -
Preheat the oven to 450°F.
Remove the giblets. You can discard them or save for stock, or use to make gravy later on.
Pat the chicken dry. Pat the chicken dry (inside and outside) with paper towels, making sure to absorb any liquid behind the wings or legs, inside the body cavity too.
Add some chopped veggies to your pan
Rub the chicken with olive oil or butter. Rub oil or softened butter all over the chicken, paying special attention to the breast and the drumsticks. Be generous here! The fat will help the skin crisp and become golden. Sprinkle the chicken all over with the salt and pepper. Again, be generous here!
Place the chicken on the chopped vegetables.
Place flavorings inside the chicken. Stuff the cavity of the chicken with halved lemons, whole cloves of garlic, or herbs. This adds subtle flavor to the chicken.
Tie the legs together with a piece of kitchen twine (optional)
add a cup of white wine
Lower the heat to 400°F and roast for 60 minutes. Place the chicken in the oven. Immediately lower the oven temperature to 400°F. Set a timer for 60 minutes and let the chicken roast undisturbed. The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear. Total roasting time will be between 1 and 1 1/2 hours — exact cooking time will depend on the size of the chicken.
Rest the chicken. Transfer the chicken to a clean cutting board and let it rest for about 15 minutes. During this time, you can prepare a salad or side dish, or whisk some flour into the pan juices to make gravy.
Carve the chicken. Carve the chicken into the breasts, thighs, and drumsticks, and serve.