Roast Chicken

Note/Suggestions: Change the herbs to your liking, some of my favorite combinations are: cumin, coriander and lemon zest; graham marsala spice mix; rosemary and garlic; sage pesto under the skin; or dried basil and oregano and garlic.  This is my all time favorite meal. Add some potatoes, carrots, celery and onions to the roasting pan and you have a GREAT “one pot” dish for dinner.
Serves a family of 2 adults and 4 small children.  Make two chickens if you want leftovers or have a bigger family.

Ingredients:

  • 1 chicken about 2 lbs.
  • 2 T Olive Oil
  • ¼ cup fresh thyme leaves chopped or 2T of dried thyme
  • 3 cloves of finely chopped garlic
  • Sea Salt and Ground Pepper

Equipment:

  • 1 Roasting Pan
  • Kosher Salt
  • Tin Foil

Directions:

  1. Pre-heat oven to 375F.
  2. Rinse the chicken in cool water and remove all the gizzards from the interior of the bird. Sprinkle Kosher Salt over the entire chicken and using your hand give the chicken a soft scrub and rinse well.
  3. Pat the chicken dry with a paper towel and place into the center of the roasting pan. You can use a roasting rack if you want or create one with tin foil, or just put the bird in the pan…it is up to you.
  4. Combine the thyme, garlic and 1 Tablespoon of sea salt together in a small bowl.
  5. Rub the chicken with the olive oil making sure to get all the end bits and crevices.
  6. Coat the chicken with the thyme mixture.
  7. Put it into the oven and cook for about 1 ½ hours or until a thermometer placed in the thickest part of the bird reads 160 degrees.
  8. Take the bird out and cover it with a tent made of tin foil and let rest for 15mintues. During that time the juices with reenter the meat and the temperature of the chicken should raise to about 165 degrees.
  9. After you carve the chicken season it with a little more sea salt and freshly ground pepper to taste.
Tip: This is also GREAT on the grill. “Butterfly” the bird by cutting the bird down the back bone from one opening to the other and open the bird so it lies flat. Season both sides with olive oil and the thyme mixture and grill. After it rests, drizzle a little more olive oil on the bird and season with salt and pepper…delish.