Roasting a chicken is pretty straight forward – rub with oil or butter, and toss in the oven at high heat. However, roasting a chicken that turns out succulent and juicy, requires just a few more steps to achieve poultry excellence.
First, I prefer to rub my chicken with a flavored butter – it doesn’t have to be fancy, just add chopped herbs that are strong enough to taste after cooking, like oregano. Also, fresh thyme could do the job and add a mild herbiness, but in this recipe fresh oregano is my preference.
The next step to a great chicken is to flip the chicken over every 20-30 minutes, so it cooks evenly and the dark meat (which takes a little longer) is roasted to perfection. You have a much better chance of not overcooking the white meat if you use this technique, and it’s as easy as turning the whole chicken over with a pair of tongs and a spatula.
Resting the chicken after cooking is essential, so the juices stay inside the bird and don’t leak out all over the cutting board. I prefer to rest my chicken for at least 20 minutes, covered with foil to keep warm. Serve the chicken with pan juices for an extra flavor boost and a side salad.
3 pound organic chicken
3 tablespoon butter, room temperature
2 sprigs fresh oregano, leaves removed & rough chop
2 teaspoon salt, divided
1/2 teaspoon black pepper
1. Preheat oven to 425 degrees. Blot chicken dry with a paper towel and tie legs together with kitchen string. Tuck wings underneath bird, so they won’t burn.
2. In a small bowl, add butter, 1 1/2 teaspoon salt and pepper, stir. Add chopped oregano, and stir until combined.
3. Using your fingertips, lift skin from breast and smear 1 tablespoon on top of meat. Place skin back down to cover meat. Rub remaining butter all over chicken and sprinkle with remaining salt. Place chicken breast side up in roasting pan and cook for 20 minutes in oven.
4. Remove chicken and flip over onto breast and place back in oven to roast for 20 minutes. Remove from oven and flip back over, breast side up, and roast for 3o minutes, or until golden brown. Remove and place on a cutting board, cover with foil. Rest for 20-30 minutes. Slice and serve with pan juices, Enjoy!