One of my Facebook friends requested a recipe for this roasted chicken.
Which became part of this dinner, along with the mushroom rice pilaf. Sorry, didn't snap a pic of the green salad with roasted garlic-mustard vinaigrette. You'll have to take my word for it.
A 3 1/2 - 4-lb fryer chicken was seasoned with salt, pepper, and garlic powder (I use Paula Deen's 'house seasoning' recipe -- 4 parts salt, 1 part pepper, 1 part garlic powder), dried rosemary, thyme, and marjoram. Drizzled a bit of olive oil over all, then a squirt or two of red wine vinegar, sprinkled a bit of paprika on top, popped it onto a heavy-duty foil-lined baking sheet, and into a 400°F oven (convection) for about 50 minutes, or until an instant-read thermometer in the breast read 145°F.
That said, there was one thing that I did differently for these two birds. (Yes, I roasted two at once, one for dinner, and one for leftovers -- chicken sammiches, a bit of chicken salad...) Instead of using cut-up chicken, or just a whole chicken, I spatchcocked these birds before roasting. Yeah, spatchcocked. I cut the backbone out of the chickens with kitchen shears, then splayed the birds open, pressing down a bit on the breasts to break through the breastbone. It's the ideal way to prep a chicken for outdoor grilling, and for oven-roasting, it allows for more uniform and quicker cooking, too. It also exposes all the skin to the heat of the oven, which gives a great crisp exterior as a result. You certainly don't have to do this to roast chicken, but I recommend it. Next time, I'll be sure to have someone photograph the process. It's a bit messy handling the camera with slick chicken hands.
Saturday, May 25, 2013
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.