FOUR COUNTRIES, FOUR WAYS: ROAST CHICKEN
Roasted chicken is a versatile foundation for many different meals and every home cook should have a good roast chicken in her repertoire—one that’s golden brown, tender, and most important, moist all the way through. The challenge for roasting a whole bird is making sure the leaner white meat stays juicy while the dark meat cooks through. From experience, I’ve discovered these secrets to getting the most delicious chicken, every time: Stuff your bird with lemons to infuse flavor from the inside out; truss the legs (or tie them together) to help the bird keep its shape and cook evenly; start roasting at 450°F for the first 15 minutes before turning the oven down to 350°F, which will help crisp the skin; and lastly, don’t hold back on flavor! The four herb and spice variations that follow are anything but basic!
BASIC ROAST CHICKEN
1 whole (3-pound) chicken
2 lemons, cut into quarters
2 cups water
Chopped root vegetables, such as potatoes or carrots (optional)
Flavor rub (see the variations, here) or Celtic sea salt and freshly ground black pepper
Preheat the oven to 450°F.
Remove the giblets from inside the chicken cavity. Discard or reserve for stock.
Insert the lemon quarters into the chicken’s front and back cavities. Using kitchen twine, tie the legs together at the “ankle.” Trim any excess string to prevent it from burning. To keep the tips of the wings from burning, either tuck them beneath the bird or wrap them in foil.
Add the water to the bottom of a roasting pan. If desired, add chopped vegetables.
Season the entire bird with the flavor rub of your choice or season simply with salt and pepper. Place the bird in the roasting pan breast-side up.
Roast for 30 minutes, then use a large spoon, pastry brush, or baster to baste the chicken with the pan juices. Continue basting every 20 minutes until the chicken is golden brown and cooked through, or an instant-read thermometer inserted in the thigh (and not touching the bone) registers 170°F, about1 hour (if using a bigger bird, allow another 10 minutes for each additional ½ pound). Any juices that run out should be clear. If still pink, return the chicken to the oven for another 10 minutes and recheck.
Let the chicken rest for at least 15 minutes before slicing and serving.
ITALIAN-INSPIRED RUB
Balsamic • Espresso • Rosemary
For a 3-pound chicken:
½ cup balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon butter, melted
2 tablespoons instant coffee powder
1 tablespoon dark brown sugar
1 teaspoon dried rosemary
Celtic sea salt and freshly ground black pepper, to taste
In a small bowl, combine all the ingredients and apply to the chicken before roasting.
PROVENÇAL-STYLE RUB
Lemon Zest • Thyme • Pepper
For a 3-pound chicken:
1 tablespoon extra-virgin olive oil
1 tablespoon butter, melted
2 tablespoons herbes de Provence
2 teaspoons grated lemon zest
Celtic sea salt and freshly ground black pepper, to taste
In a small bowl, combine all the ingredients and apply to the chicken before roasting.
GREEK-STYLE RUB
Lemon • Oregano • Garlic
For a 3-pound chicken:
1 tablespoon extra-virgin olive oil
1 tablespoon butter, melted
1 teaspoon garlic powder
2 tablespoons dried Greek oregano
Celtic sea salt and freshly ground black pepper, to taste
6 lemon slices
In a small bowl, combine the olive oil, butter, garlic powder, oregano, and a pinch of salt and pepper and apply to the chicken. Lay the chicken in the roasting pan and layer the lemon slices over the bird.
SPANISH-STYLE RUB
Paprika • Garlic
For a 3-pound chicken:
1 tablespoon extra-virgin olive oil
1 tablespoon butter, melted
2 tablespoons smoked paprika
1 teaspoon garlic powder
In a small bowl, combine all the ingredients and apply to the chicken before roasting.
