My friend Danica was fabulous enough to share this staple of her kitchen. Now I see why she was surprised that I'd never roasted a chicken before (successfully, anyway). It's a cinch and tastes great! This is one is also easy to alter to your taste preferences or for what you have on hand.
Special Equipment: Roasting pan (or 9x13 cake pan)
Time Management:
Prep time: 10 minutes
Cook time: 60 minutes
Ingredients:
olive oil
2 tsp salt
1 tsp pepper
2 tsp oregano
2 tsp rosemary
Directions:
Preheat your oven to 450 degrees.
Pull that yucky stuff out of the cavity of your chicken! Then rinse it inside and outside. Pat dry with paper towel inside and out. If it's dry it will splatter less when cooking.
Truss your chicken with kitchen twine. If you don't know how to do this check out this link.
Place in your roasting pan breast side up and rub your chicken liberally with olive oil. Rub down with seasoning blend so it's evenly distributed on bird.
Bake at 450 for approximately 60 minutes. Juice will run clear and temp probe in breast will register 165. Remove from oven, cover with foil, and let rest for 10 minutes before cutting to retain juices.
*Next time I will quarter some red potatoes, mix them in olive oil and the same seasonings as the chicken, and let them roast in the pan along with the chicken!
