Monday, March 30, 2015

Amy's Roasted Chicken

About seven years ago, I taught myself to roast a chicken. I've been roasting birds ever since. I consider it my signature dish. It's one way I know my French heritage is legit.

If someone asked me my favorite meal, it would be this: roasted chicken, green salad, roasted or scalloped potatoes, baguette, red wine.

The roasted chicken is super yummy and super easy. And sometimes I make it for Easter dinner.


Amy's Roasted Chicken

Whole chicken
2 tablespoons butter, melted
1 1/2 teaspoons kosher salt
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon garlic powder

Preheat oven to 425. Remove bird from refrigerator and let sit for 15 minutes. Meanwhile, melt the butter in the microwave and mix together the dry ingredients. Brush the melted butter all over the bird. Press the salt and herb mixture into the bird, covering the entire bird. Place in a roasting pan breast side up. Cook for 15 minutes at 425. Reduce temp to 375 and cook for 50-60 minutes.

Carve. Or, in my case, have hubby carve. (He does a much better job.) Enjoy. Save carcass to make chicken stock and chicken soup.

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