Sometimes all you need is a good chicken at dinnertime. Yes, there are more exotic recipes out there, but on the weekends a good roast chicken just hits the spot. Roasting a chicken is pretty straight forward. First you give it a rub with oil or butter, and then toss in the oven at high heat. However, if you want a really tasty chicken that turns out succulent and juicy, it might require a few more steps to achieve poultry excellence.
First, I prefer to rub my chicken with a compound butter. Wow, that sounds fancy I know, but it’s not. A few fresh herbs, like oregano, really pop with a springtime essence make a nice butter enhancer. Fresh thyme could do the job as well, 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 too, so the juices stay inside the bird and keep it super tender. I prefer to rest my chicken for at least 20 minutes, covered with foil to keep warm. The pan juices ladled over the chicken add another level of perfection, and a simple green salad completes the meal.
3 pound organic chicken
3 tablespoon butter, room temperature
2 sprigs fresh oregano, leaves removed & roughly chopped
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 of butter over meat. Rub remaining butter all over outside of chicken and sprinkle with remaining salt. Place chicken breast side up inside a roasting pan on a small rack 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 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 and a salad. Enjoy!