Again, our weather is cold and crisp outside. Today we even have hints of snow in the air, though none has fallen yet. It is a perfect day for something warm and comforting right out of the oven. It is a perfect day for roasted chicken, with scalloped potatoes and roasted fall vegetables.
Since I work nights, I usually get everything prepared and leave my husband cooking instructions for later, if it is something that I cannot finish before going to work. Sometimes he listens and sometimes he doesn’t. I left specific cooking instructions for the chicken, with the cookbook opened to the page for him to read the directions, but this was one of those times when he decided to do his own thing, and not follow the cooking directions. So my roasted chicken is not as crispy or as golden brown as I would have done it, but what am I going to do. He tried. The chicken still tasted very good, and that’s the main thing.
I made a garlic herb butter and put it all over the chicken, under the skin. Then I coated it with salt & pepper and olive oil before putting it in the oven.
I added about 1-1 1/2 tsp of each fresh basil, thyme, oregano and sage, along with about 1 TBSP of garlic to softened butter and mixed it all up.
Before filing the chicken, pat it dry with a paper towel, then gently lift the skin away from the meat of the chicken, and spread the garlic-herb butter mixture all over the meat of the chicken. This is to keep it moist as well as to flavor the whole chicken. Once you have spread the butter mixture over the whole chicken, gently bring back the skin as best as possible, then coat it with salt & pepper and olive oil. This is to give the skin a nice and shiny, crispy coat. You can rub the chicken with your butter, as well as the salt & pepper on the skin, up to about 48 hours before roasting it. I would not coat it with the olive oil until right before placing it in the oven though.
Preheat the oven to 400*F
Place the chicken in a rack, in a large baking pan. I usually line my pan with aluminum foil to make cleaning much easier. Wrap the tips of the wings with small pieces of foil so they don’t burn. Place the chicken in the center of the oven and cook the chicken at 400*F for about 15-20 minutes, breast side down. Reduce the heat to 375*F, flip the chicken over, breast side up, and continue to cook for about another hour, or until the internal temperature reaches at least 165* F, longer if you prefer it cooked more.
Once the chicken is cooked, remove it from the oven and let it rest for about 15 minutes or so before cutting it.
I served the roasted chicken with cheesey scalloped potatoes and roasted pumpkin and Brussels sprouts. The Flavors of Fall I completed the meal with a chardonnay that had hints of apples, citrus and melon. This was a simple fall feast, jut perfect when the temperatures outside start to chill.