The Weekend Cook ~ Roasted Chicken

Having a daughter who is a chef  turns preparing a meal into a personal cooking class!

This week’s lesson – roasting chicken.  I have to admit that after having it prepared this way I will never go back to my former cooking method.  The skin was perfect, crispy and delicious, while the meat was moist and flavorful.  Best of all it was easy to do.

1 (5 lbs.) oven roaster chicken

Blended oil = 90% canola to 10% olive oil (see Chef’s Tip tab)

Kosher salt and freshly ground black pepper

2 -3 sprigs fresh rosemary

Preheat oven to 400 °F.  Wash chicken and pat dry.  Cut in half. Generously coat both side of the chicken with blended oil and generously sprinkle with salt and pepper.  Place the chicken, skin side up in a roasting pan.   Gently place the sprigs of rosemary between the skin and the meat.

Roast for 45 – 60 minutes.  Remove and let rest before serving. 

Country Comfort Cookbook  Rating - simple