The Perfect Roasted Chicken
Cooking Time: 90 Minutes; Yields 2-4 People
Ingredients
1 whole chicken
15-20 fresh thyme twigs
1 orange; sliced
3-4 T honey
2 T butter; melted
salt and pepper
15-20 fresh thyme twigs
1 orange; sliced
3-4 T honey
2 T butter; melted
salt and pepper
Cooking Instructions
1. Start by preheating your oven to 425 degrees F. For this recipe I also couldn’t find the bottom of my roasting pan, but I found the rack to set the bird on. You can make shift a roasting pan by getting a large sheet pan, cover it with foil (makes for a much easier clean up), and then place the roasting rack on the sheet pan. Or….if you have a roasting pan then just use that!
2. Remove the chicken giblets and rinse the chicken under cold water. Pat the bird dry and lay on a cutting board
***TIP: When using poultry make sure you use a plastic cutting board vs a wooden one; it is much easier to clean and keeps away unwanted bacteria.
3. Liberally salt and pepper in cavity of the chicken (1-2 heavy pinches). Slice the orange and start stuffing 4-5 slices and a bunch of thyme into the cavity of the bird.
4. After I stuff the cavity I find it much easier to tie the legs now to keep all my stuffing in the bird vs working on the outside of the bird and then tie it before you put in the oven. Either way works, just find what works best for you. Just gather the legs together and tie with kitchen string.
***TIP: I tend to cross the legs (yes making it very “lady like” haha) because it tends to stay tighter that way
5. Now to season the outside of the bird….run your finger between the skin and the meat of the bird, you will create a little pocket. Within this pocket squeeze some honey under the skin and use your fingers to smooth out the honey over the meat of the chicken. This will give the bird unbelievable flavor and keep it incredible moist.
6. Finally brush the outside of the bird with melted butter, and sprinkle with salt and pepper.
7. Place the chicken breast side up on the roast rack. Also, tuck the wing tips under the body of the chicken, it will cook more evenly that way.
8. Place the roasting pan (or make-shift roaster like mine) into the 425 degree F oven for 90 minutes, or until the juices of the bird run clean and the temp reads 165 degrees F.
***TIP: I like to check the bird after 20 minutes to see how it is browning. If your chicken looks like it is browning too fast just cover those areas with foil.
9. After 90 minutes of cooking and your thermometer reading 165 F pull the bird and let it rest for 10-20 minutes. This not only allows the juices to go back into the meat but also keeps your from torching your fingers when cutting the chicken.
10. Cut up your chicken and serve to your family, guest, or maybe your favorite valentine!
11. I hope you enjoyed this impressive but very affordable date night meal idea. Total it will have cost you $10-$12 to make this chicken for two. Please tell me where you can go on Feb 14th for that price?!?
12. Enjoy
***TIP: See my roasted carrots http://bit.ly/2ldaleD and roasted potatoes http://bit.ly/2lMa4N7 recipes to finish off your date night meal!
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