My Famous Roast Chicken

 

I turned 10 last year and my mother decided I better learn to make  at least a few basic but satisfying meals so that I would always be able to feed myself, family, and friends.

It doesn’t get more basic than a nice roast chicken. Here’s how I make mine.

*Preheat the oven to 375 degrees.

*Get a 2 to 3 pound chicken. Pick a high-quality one. Organic or kosher is good!

*Reach in and take the giblets out. (They’re usually wrapped up, but it’s still no fun. It has to be done though. You don’t want to leave them in by mistake!) Wash the chicken well and pat it dry. Pull out any little pin feathers. You might need tweezers for that.

*Cut either a lemon or orange in half and put it inside the chicken. (Squeeze it a little to make it fit and release some flavor.) If you have a few cloves of garlic and some fresh herbs (thyme is good!), put them in too.

*Rub the chicken all over with a little oil. Sprinkle on your favorite powdered seasoning. Paprika is pretty!

*Place a rack in the bottom of the roasting pan and put your chicken on that.

*Roast for about 1 1/2 hours. Keep checking. The chicken is done when it’s a beautiful golden color and the juices are clear instead of pink.

If you make a nice tossed salad with this, you have a great meal, fit even for company!

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So–tell me, what are some of your favorite seasonings to go with chicken?

What do you do with your leftover roast chicken? I like to make a pot pie, but that’s a whole other post!

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12 responses

  1. thanks for the tip about the lemon inside the chicken–I will try that. I coat the chicken with oil, paprika (Hungarian style-a bit stronger) and also garlic powder–peolple seem to like that. Okay, gotta go read your next posting.

  2. Eve:

    I love your “blog.” Re my favorite “rubbings” for chicken — I like to put a good dijon mustard and dried rosemary on the chicken for the last half hour! It is delicious!!!!!!

    Love – “Aunt” Linda

  3. Eve:
    Evie:

    I love your “blog.” Re my favorite “rubbings” for chicken — I like to put a good dijon mustard and dried rosemary on the chicken for the last half hour! It is delicious!!!!!!

    Love – “Aunt” Linda

  4. I love blackening chicken, it has a mild spice, lots of flavor and a nice color and crispiness. If you haven’t tried it, I highly suggest it. 🙂

  5. Hi Eve — I’m a friend of your Mom and Dad (especially your Dad). I live in California, so I don’t get to visit you often, but I was there when you were a baby. Anyway, I like to cook chicken like yours, but I never tried it with a lemon or orange inside. Sounds like a great idea! I can’t wait to try it! Please say “Hi” to your Mom and Dad for me. Good luck, and keep cooking! — Fred from California.

  6. Hi Eve,

    This is Sarah’s mom from school. We wanted to wish you lots of luck with your new blog. Your cooking idea are wonderful, and are making us hungry.

    Thank you.

  7. Dear Evie,
    Thanks for the great recipe! I also like putting thyme with the lemon, but i’m looking forward to trying this with an orange. When i was in High School i had a subscription to Bon Appetite magazine and i used to read it from cover to cover. Can’t wait for your next post!
    Best,
    Liz (Isaac’s mom)

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