Do you love a delicious roast chicken? This recipe will not disappoint and it’s quick and easy. What I like about the recipe is that it doesn’t require you to truss the chicken, which I never do correctly. As a rule, I don’t like to cook anything that takes me more than 30 minutes (of preparation time) including sides and such.
I love the chickens at Trader Joes because they are organic and free range and not super expensive. I have bought organic chicken breasts at my regular grocery store before and it’s almost as expensive as buying a steak.
Roast chicken – I use Trader Joe’s organic free range chicken
Butter – 2 tablespoons
Garlic – 4 cloves or more, chopped up
Carrots – 4 – I use Trader Joe’s package of multi-colored carrots that are peeled and ready to go.
Onions – 1 yellow
Steps To Prepare
1.) Preheat the oven to 450 degrees and make sure it reaches that temperature before adding your chicken.
2.) Dry off your chicken with paper towels, which helps the skin to become more crispy. Place the chicken in a heavy cast iron pan, or if you don’t have one in a roasting pan or large skillet.
3.) Melt the butter and add the crushed garlic to it.
4.) Brush the garlic and butter mixture over the bird. It’s best to brush inside the chick and under the skin, but I normally run out of time.
5.) Cut up carrots and onions into large 1+ inch chunks and add that to the pan. Trader Joe’s carries these packages of multiple colored carrots that are small and already peeled and look so beautiful.
5) Generously salt and pepper the outside of the chicken. If you think you used enough, use more. I think that’s the reason why grocery store rotisserie chickens are so popular because they are made with lots of salt, an amount that might seem almost absurd if you were making it yourself.
6.) Place the chicken in the oven. Make sure you allow plenty of time. Baste the chicken with juices from the pan after 30 minutes. It’s about 20 minutes for every pound. The bird should be 165 degrees at the thigh or 180 degrees in the breast before it’s done. I use a thermometer and insert in the thickest part of the thigh. Make sure the juice is running clear.
7.) Let the chicken sit before carving for 20-30 minutes.
You will notice that the liquids in the bottom of the pan have caramelized. I like to spoon the juice over the chicken when I serve it.
I usually serve it with a salad, so the overall preparation time is under 30 minutes.
I’ve baked many chickens and this was the simplest and most delicious. Have you tried any chicken recipes that are fool proof?