Perfect Roast Chicken

Perfecting one essential recipe was arguably my tipping point between “girl who cooks” and domestic goddess. And it’s arguably one of the easiest recipes to master, so we can all be goddesses at our own houses! A cute little roasted chicken is not only delicious, but also insanely simple to make, and makes a really impressive centerpiece. Until you carve it, of course.

After several trials, (and more than several errors), I've come to two fail proof conclusions. All that’s really important when roasting the perfect chicken is hardware and oven temperature. A shallow roasting pan and an oven heated to a dazzling 425 degrees always renders the perfect result to me. The shallow pan and high heat allows for even roasting, while the chicken doesn’t end up soaked in its own juices. There’s just the perfect amount of au jus to make a nice sauce if you want, but not so much that the skin isn’t able to crisp nicely. Because crispy skin is all that’s really important, right?

You can truss the chicken if you like. Stuff a quarted lemon, onion, or herb bundle into the bird’s cavity. All things to step the recipe up a notch. But here’s just my bare bones, perfect roast chicken recipe.

What you’ll need:

A shallow roasting pan
Twine (optional)
A cute little chicken (Somewhere between 4 and 6 pounds is more than enough to feed my hungry little family)
Olive oil
Salt, Pepper, whatever additional seasonings you prefer
Optional lemon or herb bundle

What to do:

Preheat your oven to 425. Get it nice and hot, your chicken wants you to!

Rinse the chicken and remove any innards from the cavity. Pat dry with paper towels. If you’re in the trussing mood, now’s the time to do it.

Place the chicken in the roasting pan, and give it a good rub down with a couple tablespoons of good olive oil. Olive oil + hot oven = crispy deliciousness.

Season liberally with salt, pepper, and whatever additional seasoning you prefer. Get jazzy with it! Herbs de Provence is sure to set it off with minimal effort.

Now just slap it into the oven, uncovered. Give it about forty minutes, depending on the size of the chicken. To check for doneness, make a little slice between the thigh and leg area. If the juices run clear, you’re good to go.  

Voila! You’re a domestic goddess.