Friday, November 20, 2015

How to Roast the Best, Most Amazingly Moist Chicken

How to Roast the Best, Most Amazingly Moist Chicken heavenissmilingabove.blogspot.com I cured the #chicken curse! No more dry chicken. Roast this amazing bird tonight and have your family sighing with satisfaction. #poultry #recipe #dinner #holidayDinner

How to Roast the Best, Most Amazingly Moist Chicken


The 19-Year Curse is Gone!


The art of roasting a chicken has eluded me for a long time. Like, 19 years. I didn't learn how to cook many things growing up. I barely knew how to add ground beef to spaghetti sauce before I got married. To this day the dish I'm most comfortable making is hot cocoa and toast. It's a daily staple in my diet. 

But! As evidenced by this blog and my family's happy moments at dinnertime, I am learning. Before the last couple of months I tried to roast a chicken only a few times. Since the beginning of October I've made 3 roast chickens!

I know if I've gotten the recipe right when my family starts requesting it. That's exactly what is happening with this chicken recipe now.

I actually look forward to making roast chicken because this recipe is seriously amazing. I am no longer cursed with dry, tasteless meat! And, besides, now I can use the bones to make lots and lots of broth. Check out that recipe: The Best Chicken Bone Broth in 2 Simple Ways.

The chicken will be crispy on the outside and delicious and moist on the inside. I always thought it was gross when my sister ate the chicken skin when my mom roasted a chicken. Now I know how wonderful it is! Your taste buds are going to be in heaven.  

You are going to season the chicken's cavity liberally with salt, basil, and pepper then stuff it with aromatic, moisture-inducing food.

If you want to further the vegetable goodness, feel free to cut one onion and 6 or so carrots into large chunks to scatter around the chicken as it bakes. These will absorb some of the juices. I've done it both ways and prefer to have gravy, so I usually leave the pan empty except the bird. 

I do leave out any oil or butter for rubbing into the skin. The chicken browns and crisps nicely without it. If I can avoid a step then, by all means, I will. That means I also don't tie my chicken legs together. I'm sure there is some purpose to that, but it doesn't make a lick of difference to me. I simplify whenever possible!

Feel free to use this recipe on a turkey, too. This recipe calls for a 5-6 pound bird. Adjust the seasonings accordingly for however big your turkey is.

Now, don't be shy. Go forward and make your family swoon!

The Best, Most Amazingly Moist Roast Chicken


How to Roast the Best, Most Amazingly Moist Chicken heavenissmilingabove.blogspot.com I cured the #chicken curse! No more dry chicken. Roast this amazing bird tonight and have your family sighing with satisfaction. #poultry #recipe #dinner #holidayDinner

Ingredients


1 lemon, washed and cut horizontally
1 head garlic, extra paper removed and cut horizontally
1 small onion, extra skin removed and cut horizontally
2 Tablespoons dried basil
1 Tablespoons kosher salt
1 teaspoon pepper
1 5-6 pound chicken, drained of blood and giblets removed


Instructions


1. Preheat oven to 400 degrees Fahrenheit. Prepare the lemon, garlic, and onion and set aside. Combine the basil, salt, and pepper in a small bowl and set aside.

2. In a roasting pan, place your chicken breast side up. Rub the cavity thoroughly with half the salt mixture. Stuff the cavity with the cut lemon, onion, and garlic. It will be very full!

3. Use the other half of the salt mixture to season the outside of the chicken. Separate the skin from the breasts and rub some mixture on the meat under the skin. Make sure to get the back of the chicken, legs, and wings, too.

4. Turn the chicken back side up. Put the pan in the oven on the middle rack and roast for about 90 minutes. The juices should run clear. I test mine by breaking the thigh away from the bird. If there isn't any blood, I know it's done. If you are using a meat thermometer it should read 165 degrees in the meatiest part of the thigh without touching the bone. Do not undercook your chicken!

5. If you can stand the wait, let it sit for 15 minutes for the juices to absorb into the meat. Remove the bird onto a serving platter. Carve and serve!

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36 comments:

  1. This looks amazing, Miss Kathryn! You cracked the chicken code!

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    1. Thanks, Mom! I had to recreate at least one of your awesome Sunday dinners.

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    1. Thank you Jessica! I'm glad you came by.

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  3. This looks amazing!! I hope you will join us again at our Monday Cooking and Crafting with J & J. Thanks and enjoy the week.
    Julie xo

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    1. Thanks, Julie! I'll have to do that next week. :)

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  4. What a great recipe and thanks so much for sharing it with us at Full Plate Thursday! Hope you had a great Thanksgiving and come back to see us real soon.
    Miz Helen

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    1. My Thanksgiving was wonderful, Miz Helen! Thanks for stopping by. I'll see you again soon.

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  5. Oh my does this look scrumptious! You can drive right by Sam's and Costco now, they have nothing on you, and yours is much healthier. I'm so glad you shared this amazing recipe. Carrie, A Mother's Shadow

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    1. Those store-bought roast chickens are so moist and tender. That was the aim here, and I exceeded my expectations! I'll never feel I have to buy one again.

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  6. Love roast chicken. I don't really have a recipe, I just season and throw it in...lol. It always comes out juicy and tasty.

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    1. I am definitely not that kind of cook - at least not regularly. You are blessed to have a talent like that!

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  7. The old you sounds a lot like the old me! When I first got married everything we ate came out of a box. And even that was stressful to me! I've learned a lot and am thankfully a much better cook now. But I'm still too intimidated to roast a whole chicken. Maybe I will try it!

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    1. That sounds very familiar. :) Definitely give this a try. It's not hard at all and so worth the bloody chicken!

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  8. That looks amazing. I never make roast chicken and this recipe has inspired me to do so. Pinned and yummed!

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    1. Right on, Vicky! Thanks for pinning and I hope you love it as much as we do here.

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  9. This bird looks so amazing. The skin is perfect and I have been trying to duplicate this without success! I am pinning this, my husband loves a crispy skin, I don't eat the skin, but love it when the bird is moist and flavorful. This kills 2 birds with one stone for me! Thanks!

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    1. Awesome, Nikki! I'm glad I can help with both problems. Your husband is going to love this! And you will too. :)

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  10. Of course I haven't tasted it yet but the way you are describing it, it must be amazing!! Pining the recipe for future use!

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    1. Thanks, Mary. I love pins! I hope you get a chance to make it soon.

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  11. This look so delicious my mouth is literally watering! Thank you for linking up with Dream. Create. Inspire. Link! I am pinning your recipe to try later!

    Cat

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    1. You are welcome Cat. Thanks for stopping by and for your wonderful compliment. Thanks for the pin!

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  12. This Roast Chicken looks so super delicious. The combination of spices make this chicken probably irresistible:)

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    1. Thank you, Ilka! It is so so good. I consider this recipe one of my crowning culinary achievements! :)

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  13. Hi, sweet friend! Long time no visit :) I hope you are well and enjoying this beautiful Christmas season.

    It's so good to stop in for a visit. Your chicken looks and sounds incredible! I'll have to try this sometime soon!

    Wishing you a blessed week. Hugs!

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  14. Pinning for sure! My son is always asking for roast chicken, we will try your recipe! Thank you for sharing with us at Snickerdoodle Sunday! Pinning and Tweeting
    ~Laurie

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  15. Looks amazing, and so delicious! I've never really roasted chicken or turkey much at all. I will have to give this recipe a try. Thanks for sharing! Pinning and sharing!

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  16. Just had to pop over again from Brag About It Link party to say thank you so much for coming over and linking up with us! Hope you are having a wonderful week!
    ~Laurie

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  17. Hi friend, this is beautiful. I enjoy chicken and this recipe looks easy and delicious too. Thank you for sharing it.
    Blessings to you

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  18. Thanks for sharing your recipes at the Inspiration Spotlight party. Pinned & shared. Hope to see you again soon. Happy Holidays!! Theresa @DearCreatives

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  19. This sounds heavenly!

    Thanks for joining Cooking and Crafting with J & J!

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  20. Wow, love this post, Kathryn. Your chicken is so deliciously moist and perfect. I love making chicken broth. A homemade broth makes all the difference in soups and stews. Lovely blog you have here. Happy Holidays :)

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  21. wow great blog with tons of great tips !! Laci

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  22. Hello Kathryn. I apologise that I only just saw your message on my linkup from a few weeks ago. I'm at Five Star Frou-Frou at A Tray of Bliss. I'd love to see you this week. The linky opens on Fridays, at around 11am AEST, which I think must be about 7pm Thursdays for you? Please come and visit. Mimi xxx

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  23. That is one pretty bird@ I love all of the flavors that you've added. Yum! I grew up thinking hamburger helper is homemade.

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  24. This chicken looks absolutely wonderful! :)

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