The Perfect Roast Chicken

Whether it’s a dinner party or a casual night at home, few meals beat the elegance and simplicity of a roast chicken. The wafting aroma of the crackling skin of a bird in the oven piques the appetite of even the pickiest eaters. As far as recipes are concerned, it doesn’t get much easier than this:

1 Whole 4 lb (2 Kilos) Chicken, Organic or Free-Range, preferably both
Salt and Pepper
Thyme (Rosemary, Bay, and Sage also work well)

-Preheat your oven to 400° F (205° C)

-Pat the entire chicken dry with a paper towel. This ensures that the heat stays dry in the oven, crisping the skin up instead of steaming it.

-Aggressively season the bird with coarse salt and freshly cracked black pepper. Don’t be bashful.

-Stuff the cavity and the skin covering the breast with a few sprigs of thyme or any other combination of herbs you like. Half a lemon also adds a nice touch.

-Once the bird has come to room temperature (this will make sure it cooks evenly), place it in a small, lightly greased roasting pan and roast in the oven for 1 hour, no basting necessary.

-The bird should be done when the juices run clear and the drumstick pivots easily from the rest of the meat. If you’re unsure, cut into the thigh meat to check if it’s been cooked through.

-After an hour, remove the chicken from the pan and reserve the drippings. Make sure to let the chicken rest for 10 minutes covered in tin foil which helps the juices stay in the meat, not on the cutting board.

-Carve the bird.

Serve with a green salad and some freshly baked bread.

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by Trafton Kenney
Gloobbi Cuisine

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