Proper Roast Chicken - West Side Beef

Proper Roast Chicken

This is the one recipe everyone needs to know how to make. Properly roasting chicken is a life skill and ought to be a merit badge. For this simple, yet proper Roasted Chicken, we borrow a few ingredients from the French and their deep culinary tradition.

The trick of this whole operation is to be patient, but not forgetful. I find that the fear of roasting to complete overcooked dehydration messes with us and with our ability to know when to take the bird out, and to then let it rest enough time to get to its ideal spot. In addition to the herbs we have below, if you have any other herbs like marjoram, rosemary, oregano, use them and add them in.

If you don’t eat it whole, look forward to picking the meat off the carcass for great leftover sandwiches, wraps and tacos. And also take advantage of the beautiful carcass itself, which can help you get a bit more stock for a sauce or soup base. When you roast a chicken properly, your house will smell fantastic, dinner will be perfect and lunch the next day will be even better.

Yield: Dinner for 4!

Ingredients

  • 1 WSB chicken, trussed
  • 15ml olive oil
  • 1 lemon, thinly sliced
  • 2 rosemary, sprig
  • 2 parsley, sprig with leaves removed
  • 2 thyme, sprig
  • Kosher salt
  • Black pepper, freshly ground

Directions

  1. Preheat over to 425F.
  2. Pat chicken dry, you can do this a day before for extra crispy skin.
  3. Drizzle the oil on the chicken and rub in well. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity.
  4. Place the chicken breast side up in a large cast iron skillet or roasting pan.
  5. Roast the chicken for 15 minutes, reduce to temperature to 325F and continue to cook to an internal temperature of 165F. It should take close to an hour. The juice running from the bird should be clear.
  6. Remove the chicken from the oven and place on a cutting board or resting rack. Cover with tinfoil and let rest for 20 minutes before carving.

Note: a probe thermometer is highly recommended for this recipe. The probe should be inserted into the inner thigh but not touching the bone!

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