I like to keep things simple, especially when it comes to my cooking. A soup with a few ingredients, or a simple salad can send me swooning. Such is the case with this absolutely delicious roasted chicken.
This bird was a regular, run-of-the-mill chicken. I removed it from its wrapper, rinsed it thoroughly and patted it dry. I seasoned the cavity with salt and pepper, and tossed in a few lemons cut into quarters. I salt and peppered the outside, and drizzled over 3 tblsp. of melted butter.
In a 400 degree oven, I roasted the chicken on its side for 20-25 minutes. Then, I turned the chicken on to its other side and roasted for another 20-25 minutes. Finally, I basted the chicken with pan drippings (I used a little more melted butter), and roasted it breast-side up for a final 20-25 minutes.
Your house will be filled with the heavenly aroma of golden, buttery, crispy chicken. We picked this bird clean.
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I think a perfectly roasted chicken is about as close to the sublime as you get. Yours looks fabulous.
(Dropped in after seeing your post at serious eats. Nice blog!)
Hi Blake,
Lovely chicken! I also stopped by via your posting on “Serious Eats.”
The first time I made a roast chicken I cooked it upside down…I eagerly basted the ridiculous thing for hours only to realize at the very end that I’d been babying the bottom of my chicken instead of the breast. Such is how I “roll” in the kitchen. Ha ha … needless to say I haven’t done it again. Yet… Anyway, great food blog! I’ll be checking back.
Fix your blog! Love your recipes, enjoy your writing, but since your new design the text is almost under the window border on the left.
I had no idea. I’m sorry this is happening. I’m contacting my designer right now to see if we can get this resolved! Help is on the way.
If this were a restaurant, you’d be getting a free dessert! bk
Stopped by your site via OSF and saw your heavenly chicken. But it was your hollandaise sauce that first caught my eye but OMG that chicken looks like it’s full of juicy buttered chickeness and so basic. It’s almost summer here in Oz, but i feel like roast now….
PS. I added your site to my blog as one of my fav reads
cheers
k
Kimmy (Can I call you Kimmers?),
Thanks for stopping by. This chicken was great, and really simple. Thanks for mentioning my hollandaise. I’m really proud of that recipe. It’s one of the first that I developed and perfected. I made it easy, and it’s soooo good.
Thanks for adding me to your site. I did the same. Welcome to Blakeville!
LOL …sure you can call me Kimmers…never had that one before. Yes I have yet to try your hollandaise method, because I can’t find the blender. so hopefully, i’ll get there.
No worries with the add on. YAY! I’m part of Blakeville woo-hoo
Well, I tried this chicken, it was GOOD! and you could tell had you walked in on us as we at it. By the end of the meal, my husband with drumstick in hand and I with the wing, had butter and wonderful chicken goodness from one ear to the other, at least it felt that way. It was crispy, buttery, juicy and salty (in a good way). Mucho Kudos!
Yay! I’m so glad it turned out well! You don’t have to explain to me when you say it was salty in a good way. I love salt, I buy the really good stuff (gray French sea salt). When I sprinkle it on my food, I like to lick it from my fingers.