Cooking 101 Basics Week #7 – How to Roast A Chicken

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How the Classes and Challenge Work:

Cooking 101: The Basics is a 16 week class on Wednesdays.  I will post a new recipe with tips on getting great results along with pictures. It’s like your own personal online cooking school!  Take as long as you need, but once you make the recipe (or a similar version) come back and add your link to the post to share with everyone.  No blog…no worries…add your pictures to the Facebook group, we’d all love to see them!

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Grab your aprons and let’s get cooking!

WEEK #7 – HOW TO ROAST A CHICKEN

There is something so comforting about a home cooked roasted chicken.  Sure you can run to the store and grab a rotisserie chicken for $5, but I promise it won’t taste nearly as good.  Only about an hour or so in the oven and you will have the most amazing supper that will impress your whole family!

There are so many wonderful recipes to roast a chicken, but this one is a pretty basic and easy one.  It’s a great starter recipe and if you don’t want to chop all those herbs, a great alternative are the Gourmet Garden herbs.  They are super easy to use and taste just as good.

Cooking 101 Basics Week #7 – How to Roast A Chicken

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• 3-4 lb Whole Chicken
• ~ 3 tbls canola oil
• 2 tbls herbs: Sage, Thyme, and Rosemary
• 1 tbl salt
• 1 tsp pepper
• For the inside: (Onion, Lemon, & Garlic)

Preheat oven t 450F.

Chop herbs (or use equal amount of Gourmet Gardens) and combine with salt and pepper in a small bowl.

Remove neck and organs from the inside of the chicken. Rinse and pat dry. Thoroughly drying the bird helps the skin crisp up. Drizzle chicken with oil and then rub herb/salt mixture all over the bird (inside and out).

Stuff the bird with large chunks of lemon, onion, and lightly smashed garlic cloves. Make sure to stuff both sides.

Place in a shallow baking dish or roasting pan, breast side up.

Put chicken in oven and lower heat to 400F. Cook for 1 hour to 1 hour and 15 minutes. The best place to check for doneness (165F) is to insert a thermometer into the thickest, densest part of the chicken. Place it just between the breast, the leg, and the thigh, be careful not to let the thermometer touch a bone. Juices should also run clear.

When the chicken is done, remove from oven and allow to rest for 10-20 minutes to allow the juices to redistribute.

Notes: This is naturally gluten free. To keep it dairy free, opt for fresh herbs instead of Gourmet Garden herbs.

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Leave a comment here or jump on the Facebook group page so we can chat about it.

{Last week: Hamburgers       Next Week: Pizza Dough}

MY SPONSOR

Please welcome the sponsor this week…Gourmet Gardens!  They make fresh herbs & spices easy for everyday use.  I keep mine in the freezer and use as needed…no need to keep buying fresh herbs that die after a couple days in the fridge.  These last a couple months in the fridge or up to six in the freezer!