According to convention, I roast chicken totally wrong.
But I also pair yellow track pants with a purple fleece. Regularly. I sometimes leave my house that way. And I’m gonna keep doing it.
The outfit, and the chicken.
Unlike the outfit, I get a lot of compliments on the chicken. Wrong chicken tastes good.
Wrong outfit? Very bad. But do you see fashion advice on this site? Didn’t think so. Let’s stick with chicken…
I started doing upside-down chicken for a couple of reasons. First, chicken feels all slippery and weird and I don’t like to mess with it more than I have to. Second, white meat is usually dry and tasteless. Third, I have an infant who cries when she’s not being held and an almost three-year-old who recognizes when my hands are out of commission as opportunity. So, I’ve got to work quickly. I have only a few minutes for food prep before the baby starts wailing and the little guy tries to brush the dog’s teeth with his crayons.
When you roast your chicken upside-down, you don’t have to touch it much, the white meat comes out rich and flavorful, and it’s a quick prep. You don’t have to mess with fancy tied-together legs, no fancy carving at the table. Personally, I just don’t understand roasting pans. Send the juice away from the meat? That leaves a pretty great tasting…uh…roasting pan. It’s not the prettiest presentation, but it tastes good. And my way makes people not afraid to roast a whole chicken because my way is just as easy as throwing those skinless, boneless, flavorless pieces on a Foreman grill.
What you need
1 roasting chicken
3-4 tbsp olive oil
salt and pepper to taste
About 2 tbsp of any combination of chopped or dried rosemary, parsley, thyme, oregano, garlic (This is my basic-basic roasted chicken. This gets much more exciting from time to time.)
1. Preheat the oven to 375 degrees. Stick your hand where the sun don’t shine and pull out the little baggie of giblets. If you know what to do with these, be my guest. Unfortunately, I’m not so advanced in my culinary expertise just yet to even list what’s in there.
2. Rinse the chicken, inside and out. Pat dry.
3. Salt and pepper it all over, and inside the cavity.
4. Place the chicken breast side down in whatever pan it fits in. I like to use my new cast-iron French oven, but before I had that, I used a 9 x 13 glass pan.
5. Drizzle the olive oil on top. Sprinkle on your herbs.
6. Roast for 20 min per pound, plus another 20 min. I cover mine for the first half. Let it rest for 10 minutes before cutting.
SAVE THE BONES AND DRIPPINGS to make Best Ever Stock. If you don’t have time right then, freeze the bones and drippings in a zip-top bag and make it later. Just promise me you’ll make the broth. It tastes better and is healthier than the saltwater from the store, it costs next to nothing, and it takes about 10 minutes of effort. So incredibly worth it.
If you make this, leave a comment to let me know how it turned out. Then let me know your reaction when I tell you that I make chicken this way, then my husband dumps buffalo sauce all over his then tells me how great it is. Sigh, eye roll, whatever.
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