60 minute roasted chicken

Oven roasted chicken
Equipment/tools:

12-14 inch oven-safe skillet with lid, cast iron is preferred and will clean up more easily. If you don't have a large skillet, a roasting pan will also work.

Knife

Recipe:

whole chicken
aromatics: garlic, rosemary, onion, whatever you have on hand
container of spinach or other green vegetable

Notes:

Alterntively, slices bread can be used instead of spinach to be toasted in the pan drippings. If you decide to do this, leave the pan in the oven to allow the bread to toast more effectively.  

 

There isn't much that serves up better than roast chicken with crispy skin on a nice platter. It may look like a lot of work but it's easier than most would think. In making this dish, I used the 'Bake' setting on my oven because not everyone has settings like roast or convection. I don't recommend buying the cheapest whole chicken you can find - look for something about 30 cents a pound more. Why? Because you get what you pay for. Organic free range chicken will cost about four times what the budget chicken costs but I don't advocate that. No need to take out a second mortgage on your house to have a great meal, just pick the next step or two up from budget and you'll notice a difference.IMG_20160727_181753.jpg

Step 1: Place cast iron skillet or roasting pan in the oven and pre-heat to 500 degrees. Be warned: if your oven is dirty, you'll smoke up the kitchen. You need this high temperature to crisp up the skin, retain moisture and cook in just an hour. If you don't have a cast iron pan, a roasting pan will do.

Step two: Remove packaging, cut skin between thighs and breast, pop thigh bones.

Step three: Place aromatics in chicken, Place chicken in pan and pan in oven for 45 minutes.  

Add enough aromatic herb or onion to compliment the aroma of the chicken but not enough to block airflow through the body cavity. Airflow is important to the one hour cook time. Add the chicken to the hot pan after adding the aromatics, the pan should sizzle.IMG_20160727_182000.jpgStep Four: Check chicken at 45 minutes, if too dark, tent with aluminum foil, otherwise continue to roast. IMG_20160727_183606.jpg

Step five: remove chicken and set aside to rest. Add spinach to pan and cover for five minutes, remove aromatics from the chicken. If you're using a roasting pan, be sure to stir the spinach greens into the chicken drippings and cover with foil. It won't take more than a few minutes to steam through.IMG_20160727_193829.jpgStep six: Add cooked greens to serving dish, place chicken over top and serve:IMG_20160727_195105.jpg