When the Chicken Comes Home to Roast
Roasting a whole chicken (or two) is a fabulous way to make a meal that lasts all week. We’ll have the plain old chicken itself with crispy roasted potatoes the first night, and then there will be meat leftover for at least two more meals in the week, plus stock. What’s not to love about that?
Who gets to actually cook the chicken on the other hand is a whole different matter.
The right to roast the birds in our family has often been the source of controversy. My aunts have fought long and hard over who’s roast chicken is best, but the truth must finally be known.
Here’s my confession: the best roasted chicken in my house has been made, not by me (who follows the aunts’ recipes), but by my husband. In the days when he worked in an office, he made the Thanksgiving habit of roasting turkeys every year, and apparently, over the years he learned a thing or two. His roast chicken is DELICIOUS. It’s usually much moister than mine (even though he had an off night the other night and it cooked too long, his record is still pretty good), and the flavor is the perfect balance of lemon and piny rosemary. So, when he put together his perfect creation over the weekend, he agreed to dictate the instructions to me so I could share them with you. Let me reiterate that I quote verbatim. These are not my words, I tell you, but his. Got that? THESE ARE NOT MY WORDS. Okay. Here are his instructions:
- Get a beer.
- Turn the stereo (or ipod if your wife is studying) to Radiohead, preferably their mid-period work.
- Turn the oven to 350 degrees.
- Rinse the bird, in and out. Pull out the guts. Pat dry (the bird, not the guts).
- Oil the chicken. Rub him down good on both sides.
- Lightly salt.
- Slice a lemon thinly–shove the slices under the skin. Place one whole lemon inside the cavity, plus 3 or 4 whole cloves of garlic.
- Take your time decorating because the pretty bird is the happy bird.
- Mince 4 or 5 more garlic cloves and scatter them on the bird.
- Mince 4 sprigs of rosemary; scatter it too.
- Coat the bird with lemon pepper.
- Chop up about a half stick of butter, and toss it into the pan.
- Cover the baking dish and stick it in the oven.
- Baste every 30 minutes.
- Get a meat thermometer. Shove it in everywhere. It should read 170 degrees. 180 is too done.
Alright, people, there you have it. It’s the best roast chicken I’ve ever had. But you’ll have to take your chances.
January 23rd, 2006 at 6:45 am
Sounds just wonderful. I love making roast chicken for exactly the reasons you describe: dinner, leftover chicken, and stock. It’s the perfect food.
January 23rd, 2006 at 10:17 am
You’re so sweet to make David think his bird is the best - especially when you and I secretly know that mine is the best. Have a great week. Love you both.
January 23rd, 2006 at 9:33 pm
There are few meals as satisfying and lovely as a roast chicken … your’s looks delicious!
January 25th, 2006 at 10:18 pm
david,
you make us proud, you really do!
jennifer,
i’m so impressed that you posted david’s seemingly unedited cooking instructions. i’m sure that this is one that jerrod will enjoy trying for himself. truthfully, jerrod would just love the excuse to play radiohead much louder than my sanity can take (all in the name of feeding his family)…
love,
jessie
January 26th, 2006 at 3:27 pm
My mother would have done the exact same thing! Snaps for making David feel like he is just the bees knees!!!
I invented Roast Chicken, you did know that …I’m certain I have told you that before. love you
January 27th, 2006 at 6:57 am
I love this post! [Your husband has a sense of humor similar to my DH aka Steve.] This recipe sounds perfect = simple & yummalicious.
January 27th, 2006 at 7:57 pm
I made this tonight and followed David’s instructions except skipped the butter. It was wonderful! The minced garlic on top added so much to the flavor. With the pan juices I made my old standby pan gravy — Better Homes & Gardens, but I halved the fat and flour. The lemon flavor was outstanding. Just drizzle this pan gravy on, don’t pour. This will be the way I prepare oven-roasted chicken from now on. Thanks!
January 29th, 2006 at 7:47 pm
Lemon pepper is probably the most underated spice in the free world…I have long loved it with everything..it gives it that special zippiness that re minds me of..well ME! you are 2 smart kiddos! lemon pepper and beer..how could you possibly go wrong? I saw your father today at Grandmothers and he was wearing spandex…..I am so afraid….
June 25th, 2006 at 3:13 pm
[…] Monday: David’s Roast Chicken, The Contessa’s Parmesan Zucchini […]
August 14th, 2006 at 10:33 am
[…] David’s Roast Chicken […]
September 2nd, 2006 at 9:47 am
[…] He has a couple of standard classic recipes that are his specialties, and I’m hoping to introduce you to most of them, one at a time. You’ve already become acquainted with his famous roast chicken. Number 2 on the list of his favorite things to make is carbonara. He first learned to make it in Italy (which he will tell you about in a moment), and he’s been fixing this hearty comfort food for me almost as long as I’ve known him. […]
June 25th, 2009 at 12:42 pm
Okay, two questions: 1) Could you give a bit more instructions on this pulling out the guts part? 2) What does it mean to baste?
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