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Guest contributor: Lucie’s Wholesome Kitchen
Growing up with a single mother and two siblings, weeknight dinner always looked a bit hectic at our house. We usually ate anywhere between 8–10pm. I would be sitting in my soccer uniform post practice doing my homework as I ate my dinner.
At the end of the week, my mom would cook this amazing feast. My siblings and I have fond memories of this roast chicken dinner she would make. It was one of the first recipes my mom taught me. I often say "This roast chicken recipe is where it all started."
While it always impresses a guest, what should really impress you is just how simple and quick this recipe is to pull together.
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Ingredients:
1 (4–5) pound whole chicken, trimmed
Garden Herb Oil (below)
Herb Butter (below)
1 tablespoon of EVOO
Kosher salt and crushed black pepper
1-2 pounds baby golden potatoes
For the Garden Herb Oil and Herb Butter, they both start with, in my opinion, the holy trinity of fresh rosemary, sage, and thyme.
Garden herb oil:
6 tablespoons of Worcestershire sauce
3 tablespoons EVOO
4 cloves garlic, minced
1 shallot, minced
4 tablespoons of the holy trinity (fresh rosemary, sage, thyme)
Kosher salt, crushed black pepper
Herb butter:
2 sticks of high-quality butter, softened to room temperature
4 cloves garlic, minced
1 shallot, minced
Kosher salt, crushed black pepper
How to make:
In one bowl, mix all the ingredients together for the garden herb oil and set aside.
In another bowl, mix all ingredients together for the herb butter and set aside.
To prepare the chicken: Remove chicken from original packaging, place on a wire rack on top of a sheet pan and place in the fridge uncovered overnight to allow the skin to air dry. This ensures very crispy skin.
One hour before you begin roasting the chicken, remove it from the fridge to allow the chicken to warm to room temperature for even roasting. If present, remove the neck and tail using kitchen shears along with any excess fat on the chicken.
Your hands are the best tools in the kitchen, gently use your fingers to separate the skin from the chicken and begin rubbing the herb butter all over the chicken, including between the skin and the meat. Be careful not to tear the skin.
Pour over the garden herb oil and rub this all over the chicken as well. Using kitchen twine, tie the chicken's legs together, securing them tightly against the breasts.
Preheat your oven to 425 degrees.
Wash and rinse your potatoes, place in a casserole dish or sheet pan, and then place the chicken on top of the potatoes.
Place your chicken in the oven once preheated, and keep a close eye—if you see the skin becoming too dark before the internal temperature reaches 155 degrees, cover the chicken with foil.
All ovens heat differently. After 45 minutes of roasting, begin temping the chicken every 15 minutes until the internal temperature of the breast reaches 155 degrees.
Tent the chicken with foil for 10-15 minutes and allow to rest before carving.
Once rested, carve as you please, and plate with the potatoes and chicken drippings, and enjoy your Sunday Roast Chicken Dinner.
Tips & tricks:
The garden herb oil is significantly better if you can make it a day ahead. The flavors are able to meld and coincide wonderfully together with time.
I always buy my whole chickens from Costco; they come in a pack of two and the organic chickens cost about $15 each ($30 for the pack), and nonorganic cost between $8–$9 ($16–$18 for the pack).
I highly suggest investing in quality butter. I used to be a huge Kerrygold fan until Costco came out with their Kirkland Signature Grass-Fed butter. I truly believe this is even better than the Kerrygold butter, and it is less of a financial investment to enjoy quality butter.
Ok, some of my friends call me a snob for this, but I will die on this hill. Fresh cracked pepper is far superior to pre-ground pepper. If you have a mortar and pestle, I highly recommend cracking your black pepper as needed—it really just takes your cooking to the next level. Pepper is just as important as salt when it comes to seasoning your food.
Kosher salt. If you have table salt, save that for the table. Kosher salt is the best to cook with—it has a larger grain, giving you more control when seasoning, and is less salty than most salt, giving you plenty of grace.
If you are shopping in Southern California like I am, I recommend buying your fresh herbs from Ralphs or Whole Foods. I dislike buying my herbs in those tiny, expensive plastic boxes—the quality is so much lower. Both stores offer herbs in the produce section in bundles, and you'll save money while getting high-quality herbs.
Lucie of Lucie’s Wholesome Kitchen has been helping families with meals and catering and knows first-hand how difficult it can be for busy parents to create a wholesome meal on weeknights. She loves being able to bring families meals that are delicious and easy, and families love being able to focus on spending time together instead of shopping, cooking and cleaning up. For more delicious meal ideas, check out her website and follow her on Instagram!
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