It all started with a pot…
I had been saving my Williams Sonoma gift cards in order to buy a new blue LeCreuset stockpot. I walked into Williams Sonoma last week and saw they had 20% off select LeCreuset pots and low and behold the color I’d been saving up for was on sale! SCORE! I love my new LeCreuset stockpot as if it were a new car, I swear. It’s so ridiculous how excited I get with new cookware. If you can’t understand why then don’t spend the money on a fancy stockpot because you won’t appreciate it’s beauty and complexity. No, I’m not being sarcastic. Anyway, I decided to roast a chicken in it for two reasons: 1) to show it’s versatility and 2) because I was DYING to use it! This recipe is the BEST ROASTED CHICKEN EVER! It’s simple and can really be a one pot dish if you want it to be. It’s an elegant meal and your guests will think you slaved over it in the kitchen AND that you have some serious culinary skills. LET THEM!
Start with fresh ingredients…when a dish has few ingredients it’s important to use the best and freshest ingredients you can find. Trust me on this one (and really everything I tell you in the future).
Remove the chicken giblets (throw away or keep for gravy if you have that kind of energy). then rinse off the chicken and pat it dry with a paper towel. Liberally add salt and pepper to the cavity (the inside of the chicken).
Stuff the cavity with a few bunches of thyme, lemon, onion, and garlic. Next is the secret to a juicy and flavorful chicken…slide your fingers between the breast and the skin (being careful not to tear the skin). The goal is to separate the skin from the meat to stuff it with the softened butter. Using your hands, take half of the stick of butter and work it under each side of the breasts. Massage it as far back as you can to cover the entire breast with butter.
TIP: I use white truffle butter on the skin of my Thanksgiving turkey using the same technique and it’s also a showstopper. Also, you could make a compound butter for either a chicken or a turkey.
Finally, rub the chicken with olive oil, salt, pepper and sprinkle liberally with fresh thyme.
Use a heavy stock pot (like my glorious new LeCreuset stockpot) or any typical roasting pan. When I was on vacation this summer I used an aluminum pan from the grocery store. Roast the chicken for 1 1/2 hours or until the juices run clear.
If the chicken is browning too quickly just loosely cover it with aluminum foil.
There she is! What a BEAUT!
This summer I grilled summer veggies to go with The Best Roasted Chicken EVER. I add olive oil and salt & pepper once the veggies come off the grill. I had quinoa with my chicken and grilled veggies but you have whatever you heart desires. Enjoy and remember——-if I can do it, then you can do it!
Best Roasted Chicken EVER
Yield 4-5 servings
Start with fresh ingredients! When a dish has so few ingredients you want to make sure they are the best ingredients.
- 1 (5-6 lb) fresh whole chicken
- kosher salt
- freshly ground pepper
- 1 large bunch of thyme, plus a tablespoon to sprinkle on top of chicken before roasting
- 1 lemon, cut into 4ths
- 1 head of garlic, cut in half crosswise
- 1 yellow onion, cut into 4ths
- extra virgin olive oil
- 8 tbsp (1 stick) of unsalted butter at room temperature
Preheat oven to 425 degrees F.
- Remove chicken giblets from cavity of chicken & pat dry with a paper towel.
- Liberally use salt & pepper inside the cavity.
- Stuff the cavity with thyme, lemon, onion, and garlic.
- Slide your fingers between the breast meat and the skin of the breast (being careful not to tear the skin).
- Using your hands, take half of the stick of butter and work it under the each breast and massage it as far back as you can to get the entire breast covered with butter.
- Rub outside of chicken with olive oil, salt, pepper and sprinkle liberally with fresh thyme.
- Roast the chicken for 1 1/2 hours being careful not to let the chicken get too brown. If it starts to get too brown loosely cover it with aluminum foil and finish roasting.