25 Jan Herb & Citrus Roast Chicken
|Serves 4 |
3½ to 4 lbs. fine roasting chicken (organic free-range preferred)
|Preheat oven to 400°F|
Wash the chicken and paper towel dry. Use fingers to loosen the skin from the chicken (be careful not to tear it). Attempt to separate the skin from around the legs, too. The goal: form little pockets to lightly fill with olive oil. Now, rub the entire bird with olive oil; pour a little into the skin pockets as well as the bird’s cavity.
Salt and pepper the cavity. Quarter the garlic head and place the pieces in the cavity (no need to remove the skins or expose the interior). Organize the fresh herbs into a bunch and stuff them into the cavity. Finally, place slices of lemon into the cavity. Close the cavity by trussing the legs (i.e., simply tie them together with the twine).
Place the chicken in the roasting pan and salt and pepper the entire bird. Roast the bird “breast up,” uncovered, for 30 minutes. Flip the chicken, so it is breast down, and drizzle a little olive oil on its back. The oven’s heat must now be turned down to 350°F, and cooking should continue (uncovered) for another 35-40 minutes.
Cooking is complete when the leg joints feel loose and/or when the juices run clear gold when the thigh is pierced. If a meat thermometer is used: the temperature of one of the bird’s thighs should be 165°F. After cooking, pour the chicken’s inner juices into the casserole dish and place the bird (covered) in a warm place to rest for 5-10 minutes before serving.
• Looking for an earthier Epic flavor? Substitute my Black Truffle Salt for the salt.