As always, keep it simple and enjoy!
ROASTED CHICKEN
whole chicken, (4lbs.)
2 Tablespoons olive oil
sea salt and freshly ground pepper
1 shallot, minced
2 cloves garlic, minced
1/2 cup chicken broth
* Preheat the oven to 425 degrees.
* Wash chicken inside and out; pat it dry with paper towels. Salt and pepper the inside cavity.
* Rub olive oil all over the exterior of the chicken.
* Place chicken in a heavy (cast iron) skillet. Roast, uncovered for 1 hour and 20 minutes.
* After one hour, begin checking the chicken. Use an instant read thermometer inserted in the thickest part of the breast meat; chicken is done when it registers 170 degrees.
* Remove chicken from the oven. Tilt it so any juice in the cavity flows into the pan. Transfer the chicken to a carving board and let rest for 10 minutes.
* Meanwhile, place roasting pan with drippings on stove top over medium heat. Add shallots and garlic. Cook until softened, stirring often. Allow to simmer, scraping up browned bits from the pan bottom.
* Remove from heat. Taste and adjust seasonings.
*Carve the chicken, drizzle with garlic sauce and serve.
* Tip: For leftovers, remove chicken meat from the bones while chicken is still warm. (Wear disposable non-latex gloves for easy clean up and to prevent germ transfer to the meat.) Use a glass storage container to keep meat fresh in the refrigerator.
Photo credit: ruhlman.com
Recipe: w.lynne