Rubbed in roasted garlic and basil then baked to golden perfection, this roast is not only simple, but it’s a perfect addition to your fall repertoire.
For whatever reason whole roasts seem to intimidate many home-chefs, but today we were inspired to break down the process into a few simple steps. Contrary to popular belief, there’s really nothing to complex behind the process of a beautifully-browned chicken. So without further adieu, let’s dive right into it!
1. Prepping the Bird. The first step is to rinse your bird inside and out with salt and then pat dry. This process helps tenderize the meat itself so that the seasonings can work their way through, and the salt ensures a juicer result.
2. Seasoning. If you’re new to the roasting game, it’s best to stick with the basics which you can never go wrong with- lemon, basil, lots of garlic, and olive oil. Those are the key components of today’s rub. You can add in other seasonings that you may enjoy like Italian Seasoning or Herbes de Provence. Today, I opted for salt, pepper, and fresh nutmeg.
Now when it comes to dry rubs vs. wet rubs, I tend to go with the latter which adds more flavor when basting. I begin by roast the garlic until it has softened and then combine that with olive oil and butter. This is what you want to rub the chicken down with and you will get a beautiful crisp, juicy meat, and a rich depth of flavoring.
3. Best Position. I’ve heard it said that baking your chicken on a rack ensures a even roast throughout. I’m not a fan of the roasting elevated because I want the bird cooking in its pan juices. Trussing is a simple and good method for an oven-stuffer because it keeps the meat compact for an even result. Now, as far as spatchcocking goes, it’s a method that requires you to remove the spine of the chicken so you can lay it out flat. If you’re brave enough to try it at home, here is my post on Spatchcocked Chicken.
4. Thermometer. We’ve come to the part that has perplexed many a cook- when do you know if your bird is done? There are plenty of ways to test if your chicken is done, judging by color is not one of them. The skin can be quite deceiving so it’s really important to have a good meat thermometer in your kitchen.
I’ve been a long time user of the Deiss Pro Digital Meat Thermometer because it gives me an instant precise reading, along with a recommended temp guide right on its handle. Probably one of the best kitchen investments and it’s super affordable.
To test your roast, insert the thermometer into the inner thigh area near the breast but not touching bone. For poultry you want the temperature to read 164 degrees F.
5. Rest. Always rest your meat before carving. This allows the chicken to redistribute its juices and cool down enough for you to carve it. You’re now ready to enjoy your roast and revel in the praise of your delighted guests. You’re welcome. 😉
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