Easy Roast Chicken
(Serves 4)
Splitting the chicken reduces the cooking time in half!
Ingredients:
1 whole chicken (2 1/2 - 3 lbs), cavity fat and
giblets removed
2 tablespoons olive oil
1 teaspoon salt
Freshly ground pepper
1/2 teaspoon dried herbs or 1 teaspoon chopped fresh thyme, rosemary
etc.
Directions:
- Preheat oven
to 425 degrees Fahrenheit. Put the oven rack in the middle of the
oven.
- Using a sharp
knife or poultry scissors, cut through bones on either side of
backbone. Remove and backbone. Place chicken breast side up on
cutting board. Flatten chicken by placing the heel of your
hand over
the breastbone and press down firmly.
- Rub
chicken with oil and season generously on all sides with salt,
pepper and herbs.
- Place chicken
on roasting or baking tray and cook for 30 - 40 minutes
until an instant
read thermometer inserted in thickest part of thigh reads 170 degrees F, or until juices run clear.
- Tent chicken
with foil and leave to rest while making pan gravy. (see
recipe below)
Pan Gravy
Put
the roasting pan over the burner on medium heat. Sprinkle the 2
tablespoons flour over the pan juices,
and cook, stirring, for a few
minutes. Add 2 cups chicken broth and scrape the pan to lift the bits
that are
stuck to the bottom. Bring to a simmer, and stir until
thickened. Adjust thickness of gravy by adding more
broth if necessary.
Season with salt and pepper.
|
