Tastes Like Chicken

I used to be a hard core boneless skinless chicken breast fan until I started whole roasting chickens.  Not only is it economical, but it also yields a result that is a lot more tender and tastier.  Typically, I'll roast 2-3 chickens at a time using my turkey roaster so that there's adequate space between them.  This leaves enough chicken to enjoy the first day or two, then make into chicken wraps or tacos, chicken pot pie, chicken salad and just about anything else you can think of that uses chicken.  Depending on how many people you're feeding, preparing 2-3 chickens this way can give you a quick and easy recipe starter for several weeks. I debone, shred and freeze any chicken I don't think I'll eat within a day or 2--just because it's cooked doesn't mean it can't go bad.

Great chicken starts with selecting the right bird. First, never go over 5 pounds--I usually buy one that's 3 1/2 to 4 pounds.  Second, it is well worth the cost to buy an organic free range chicken.  I often get mine at Costco (they sell 2 in a package).  If you don't buy into the organic free range hype, just be sure to buy a chicken that isn't weighted down with lots of fillers (like salt water).  Also, skip on pre-seasoned birds.

Below is a method I use to whole roast chicken.  I mix up the seasonings depending on what's on hand (e.g. substituting seasoned salt for kosher, or using all rosemary instead of a combination of fresh herbs).   The key is to always use something juicy (lemon, lime, orange or grapefruit wedge), a few sprigs of fresh herbs, and a combination of butter and olive oil on the skin to make it crispy and brown.

Ingredients 

• 1 3-5 pound chicken, rinsed and patted dry inside and out (the neck, liver and giblets can either be boiled to make stock, or placed in the bottom of the roasting pan and reserved to season other dishes later)
• 1 tablespoon melted butter, 1 tablespoon olive oil, combined
• 1 lemon, pierced all over with a fork
• 1 clove garlic, peeled and crushed
• 1 fresh sprig each of thyme, rosemary and sage
• kosher salt and black pepper
• dried herb blend (optional, I often use an Italian blend or herbs d'provence) 

Instructions

1. Pre-heat oven to 425 degrees. 
2. Gently loosen skin around chicken breasts.  Rub chicken all over with butter and olive oil combination, including under the skin surrounding the breasts. sprinkle chicken with salt, pepper and herbs. 
3. Salt and pepper the inside of the chicken.  Stuff with lemon, garlic clove and sprigs of fresh herbs.  Tie the legs together with kitchen twine and place breast side down on roasting rack, tucking wing tips underneath.
4. Place the chicken in the oven and roast at 425 for 15 minutes.  After 15 minutes, lower the temperature to 350 and continue roasting until a thermometer inserted in the thickest part of the thigh reads 165, approximately 45 minutes to 1 hour.  (I own this thermometer  From Williams Sonoma.  Even though it often calculates the time incorrectly, it always gets the temperature right and screams "your food is done".  I place it in the chicken and leave it to avoid opening the oven door).
5. After removing from the oven, allow to rest at least 10 minutes before cutting and serving.