Roast Chicken
| August 12, 2020
This might be my favorite topic tackled in this column so far. Roasting a whole bird lends a crackly, crispy skin that’s practically a crust covering juicy, tender meat. The utter simplicity in prep and technique doesn’t correlate with the results; that deeply bronzed bird is gloriously delicious. I’ve explored different techniques in the quest to find one that is simple yet effective. Get your instant-read thermometer ready!
- 1 2–3-lb (1–11⁄2-kg) whole chicken
- 1 Tbsp dried parsley
- 2 tsp sea salt
- 1 tsp cracked black pepper
- 6–7 cloves garlic, minced
- 3 Tbsp olive oil
- 1 lemon, cut in half
Season chicken with dried parsley, salt, pepper, and minced garlic. Drizzle with olive oil. Squeeze half the lemon juice over the chicken and stuff the rest into the cavity. Tie with kitchen twine.
Excerpted from Mishpacha Magazine. To view full version, SUBSCRIBE FOR FREE or LOG IN.
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