Want to impress the pants off of your guests? Not literally of course, unless you’re into that sort of thing, and in that case, no judgements from us.
But, if you are looking for a meal that easily impresses everyone (though, maybe not vegetarians), look no further. This is it! Oh, and it’s incredibly easy.
FANCY AND EASY!?!?! Yes! It’s one of those rare unicorn recipes.
Did you even know that you could skip the whole “brining” process and still wind up with a wonderful roasted bird? YOU TOTALLY CAN! (I’m yelling that). So prep on this recipe is literally 10 minutes, and that is if you work really slowly.
I make this dish pretty often and I love that you can switch up the herbs to add some variety. Though, I have been on a Dill kick for about a year, so suffice to say, I use generous amounts of dill always. There is “no such thing as too much dill” has been my motto. If you happen to not love dill like I do (though I can’t imagine who you are), leave it out. This recipe is about versatility.
One confession that I must make, I do not own a roasting pan. I know, I know, I have a blog about cooking, AND I make roast chicken on the reg… But I’m cheap and if a 9×13″ pan will do the trick, then I see no reason to splurge. So good news to all you non-roast-pan-people in the world, you too can make a yummy roasted chicken with no fear. I do need to warn you that the skin on the side of the chicken that touches the pan will not be as crisp, but this isn’t a big deal to me. I’ve also ventured into cooking this on a Salt bock. If you don’t know about Himalayan Salt Blocks, stop reading this and google that. Your life will change forever.
Couple of quick notes:
- I tie the legs closed and the wings to the side of the bird with twine. You don’t have to do this, and to be honest, I don’t know why I do this, but I’m weird like that.
- This recipe will yield lots of drippings, and with the oven so hot you could be looking at a smoke alarm situation, so, I put the vent fan on full blast and if possible open a window when this sucker is cooking.
Fancy and Easy Roasted Chicken
A simple way to roast a chicken and be amazed by the juicy meat and crisp skin.
- 5-6lb chicken (giblets and neck removed)
- 1 lemon halved
- 5 cloves garlic crushed
- 1/4 cup butter
- 2 tablespoons salt
- 1 tablespoon pepper
- 2 tablespoons dill
- 1 tablespoon oregano
- Step 1 Preheat oven to 500′
- Step 2 Stuff cavity of the chicken with the lemon, garlic, and 1/2 the butter
- Step 3 Rub the rest of the butter on the skin, messaging it in
- Step 4 Liberally pour/message the herbs, salt, and pepper onto the chicken skin
- Step 5 Place into a roast pan or whatever pan you want, breast side up and place into the oven legs first
- Step 6 Remove from oven after cooking at 500′ for 10minutes per pound or when the thermometer stuck into the thigh reads 170′