Thursday, September 29, 2011

Easy Roast Chicken

Best ever Roast Chicken. Juicy and succulent. This is a free range chicken and they are known for being a bit more tough than the poor little chickens that don't get any exercise. But if you cook them low and slow, they are moist and perfect. I got this recipe from Nourished Kitchen, and I've made it several times. I never have slowed down to take a photo though because we all devour it so quickly! Since it takes a few hours to cook, your house smells heavenly. I don't take the time to truss up my chicken, so it doesn't look as fancy. This time I seasoned it with butter, orange and rosemary (and salt and pepper). In the past I've just done butter, salt and pepper and it's been super good too.

Easy Roast Chicken

1 Free Range Chicken
few tbsp of butter
salt and pepper
any other seasonings you want

Wash up your chicken and pat it dry. Smear butter all over and under the skin between the skin and breast meat. Sprinkle liberally with salt and pepper and any other seasonings you want. I cook mine in a stonewear casserole pan with a lid, I think the stonewear keeps an even temperature. Eitherway, make sure you have a lid or at the minimum foil. Cover and cook for 3 hours at 275 degrees. Low and SLOW. Then uncover and cook at 375 for 30-45 minutes to get the browned affect. Delicious! 

1 comment:

  1. That looks amazing. I am going to try this next time we have chicken. I can already envision how good this will be with lemon, and garlic! Stopping by from Brighton Park. Enjoy your blog!


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