Roast chicken recipe

Has anyone noticed that most roast chicken recipes are called “perfect roast chicken?”  Before Thanksgiving, Dan was a little intimidated by cooking an entire bird, now that he has successfully made a delicious 12 pound turkey, a teeny roast chicken was no big deal!  And boy did he rock this recipe.  It's adapted from the Naked Chef and it a delicious and really inexpensive meal.
 food 747_edited-1
Easy Roast Chicken
  • 1 3 lbs chicken
  • salt and pepper
  • handful of basil
  • 1/2 cup olive oil
  • lemon
  • 4 bay leaves
  • 2 sprigs of fresh rosemary

Preheat oven to 375.

Wash the chicken inside and out and dry completely.  Rub salt on the inside of the chicken.  Grab the end of the skin on the chicken breast.  While holding the skin slowly slide your other hand underneath being careful not to tear the skin.  Sprinkle salt under the skin and then add the basil.

Stuff the cavity of the chicken with the lemon some bay leaves and some rosemary.
Truss the chicken by taking 100% cotton twine and wrapping around the wings bring under the bird and tie the legs together.  Rest the bird on the roasting rack breasts down(never rest it directly on the roasting pan-this will cook the bird too quickly).  Cook it for about 20-22 minutes then flip it to it’s side and cook 20 or so minutes longer (slide tongs into the cavity to get a good grip).  Flip the bird one last time so it’s breast side up and cook for the last 20 minutes.  Once the bird is fully cooked and the temperature in the thigh meat reaches about 170 degrees, let the chicken rest on the counter for about 10-15 minutes. 

I wish I were a good enough writer to describe the carving process.  Alas.  I am not! 

Nutritionals(4 servings): Cals: 389, Fat: 20, Carb: 1.3, Fiber:.02, Protein: 48.7