Mark Bennett's Roast Chicken:
- Pat chicken dry
- Fill cavity with quartered onion, lemon, herbs, whatever.
- Salt skin thoroughly.
- Put chicken in a pan breast-up (anything ovensafe—your frying pan will do).
- 20min at 400deg.60min at 350deg.
- Take it out, flip it over (breast-down) and give it a 30min rest at room temp.
Here are the ingredients you'll need to cook this particular chicken recipe:
- 1 onion
- 2 large potatoes or 6-8 baby potatoes
- 1 handful of mushrooms
- 2 carrots
- 1 lemon
- fresh herbs or spices
- 5-10 cloves of garlic
- Olive oil
- Salt & pepper
- 1 whole chicken (4-6 lbs.)
|That is one of the biggest lemons I've ever seen. Thanks, science!|
|You can barely see it because I suck at photography, but there's oil in there.|
|I cover my cutting board with plastic as one of several steps to prevent cross-contamination.|
Take all the chopped ingredients, and shove them into the cavity. I also threw in some fresh dill for good measure. These will just enhance the flavor and aroma of the meat and won't be eaten.
To help keep the cavity closed without using butcher's string, I cut a slit into the skin and meat of the chicken and stuff the ends of the back drumstick through. It also helps keep the drumstick and thigh from splaying too far out as the chicken cooks and the inner joints soften and begin to give.
Coat the chicken in a thin layer of olive oil, then salt and pepper it thoroughly.
Next, I take my chopped herbs and mix them with olive oil, minced garlic, salt and pepper to form a thick paste, which I then spread on the chicken liberally. Here, I'm using equal parts fresh dill, rosemary, sage and thyme. I also used them to season the vegetables. If you've got time, you can put some of the herb mixture under the skin for max ultimate power flavor.
Cook at 400 degrees for 20 minutes, then turn down to 350 and cook for 60 more minutes.
|Caution: contents may be hot|
After measuring your chicken with a meat thermometer to make sure it's reached the right temperature, and you've let it rest to allow the juices to resorb back into the meat, get to carving that shit. It should look like this.
Thanks again to Mark Bennett for being a helpful resource in both criminal defense law practice and chicken cookery. If you give this recipe a try, let me know how it turns out for you.