Amy’s Roast Chicken

Amy's Roasted ChickenBird Is The Word

Most years I try to make an effort to put together a traditional dinner for Passover since my husband is technically Jewish—I say technically because while he may have been born into the Jewish faith, he does not practice it. I am more into it than he is; mainly because I love the food and the lore. For dinner I make foods that are in keeping with the traditions. We don’t do the whole Seder.

This year it’s going to be a struggle to do anything, but for a good reason. We’re heading on vacation for spring break. I like a keeping in touch with your roots as much as the next guy but frankly, sand, sun, and pool-side cocktails will trump that every time…so will the amount of laundry I have to get done in order to get everyone packed and ready.

This year’s Passover celebration will be simple. Very simple. I’m going with a roasted chicken. Roasting a chicken is one of the easiest things you can do for dinner, and you can roast multiple chickens on a basic sheet pan. (I always do two. One for dinner, and the other for sandwiches, tacos etc,) Of all the things I have taught my kids about cooking, this recipe is the most important one. As long as they can roast a chicken, they will be able to feed themselves.

I like to rub my chicken with olive oil and chopped fresh herbs, but you can do whatever you want. Rubbing your favorite spice blend all over the chicken is a no-brainer. Sometimes I put a lemon with the ends cut off into the cavity, other times I do the same with a head of garlic that has had the top cut off. The possibilities are limitless. Feel free to experiment as you see fit.

Amy’s Roast Chicken

3-4 pound Whole Chicken (or more if doing multiple)
Something to stuff inside the chicken (lemon, garlic, onion, etc., optional)
2-3 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon fresh ground pepper
1-2 tablespoons chopped fresh herbs (I mainly use thyme and oregano, but sometimes I use parsley or sage, or all four, or I rub it all over with cumin and chili powder…it all depends on my mood!)

Preheat your oven to 450 degrees. Mix the chopped herbs, salt and pepper together in a small bowl. Add the olive oil to the bowl and mix together. Set aside.

Stuff the cavity with the lemon or garlic if using. Make sure the skin of your chicken has been dried with a towel. Rub the herb and oil mixture all over the chicken. Make sure it gets on all sides. You can even rub a little under the skin of the breast if desired.

Place chicken(s) on sheet pan or in a roasting pan, put in oven, and cook for about for 1 hour. I start checking the chicken with a thermometer after about 45 minutes depending on the size of the chicken. It is done if a thermometer inserted into the meaty part of the thigh registers 155-165 degrees.

When the chicken is cooked, remove it from the sheet pan and let it rest for 10-15 minutes. Carve and enjoy!

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