Herb-Rubbed Roaster Recipe

There are few things in life as lovely as a simple yet delectable meal.  Here’s a meal that everyone can make, and it will make your family say “Wow” when you take it out of the oven and the whole house smells like dinner.  It’s a Sunday Dinner for sure, so take your time with it, it’s worth it!!!

Herb-Rubbed Roaster

(Shamelessly Stolen from the 5 Ingredient Meals Magazine published in 2008 – and yes I still have my original copy)

Prep – 20 min

Marinate – 2 hours (or more if you have time)

Roast – 1.25 hours

Stand – 10 min

Ingredients:

1 3.5 – 4 pound whole broiler-fryer chicken

1/4 cup olive oil

2 TBSP Herbes de Provence (http://www.penzeys.com/ Penzey’s Spices is amazing and there is a location right in the heart of Old Town Arvada!  I highly recommend this place, and if you’re not in Colorado – there’s online ordering too!)

1 tsp salt

1 tsp crushed red pepper

3/4 tsp coarsely ground black pepper

1.5 pounds tiny yellow and purple potatoes and/or fingerling potatoes halved

 

1.  Remove the neck and giblets from chicken.  (give them to your dogs if you have some…they love it)  Rinse the chicken and pat dry with paper towels.  Skewer neck skin to back and tie legs to tail with 100% cotton string.  (Hint:  I don’t have string, nor do I ever remember to buy any, therefore I didn’t do this part, and it turned out just fine.  If you don’t have string….don’t let it stop you.)  Twist the wings under the back and brush the chicken with 2 TBSP of the olive oil.

2.  In a small bowl, stir together herbes de Provence, salt, crushed red pepper, and coarsely ground pepper.  Rub 2 TBSP of the herb mixture onto the bird.  Cover the remaining herb mixture; set aside.  Place Chicken in a large resealable plastic bag.  Seal bag and place in the refrigerator for 2-24 hours.

3.  Preheat oven to 375 degrees.  Remove the chicken from the bag and place it (breast side up) on a rack in a shallow roasting pan. (I just plunked it in the roasting pan, and it was OK, but I would recommend the rack if you can)  Insert a meat thermometer into center of inside thigh muscle, not touching the bone.

4.  In a large bowl, combine the remaining oil and reserved herb mixture.  Add the potatoes and toss to combine.  Arrange potatoes around the chicken.  Roast uncovered for 1.25 – 1.75 hours or until drumsticks move easily in their sockets and meat thermometer registers 180 degrees.  Remove the chicken from the oven and loosely cover and let stand 10 min.

5.  To serve, carve the chicken and place on a large platter. (HINT:  Watch this first – http://www.gourmet.com/food/testkitchen/2009/02/chun_how_to_carve_roast_chicken  if you don’t you’ll be just like me and have chicken juice all over the counter, the cabinets and the floor….our dogs LOVED me this night, and I was thankful to have them lapping up for me.)

Your entire house will thank you for this amazing meal…and for those of you who are curious, yes, our daughter ate it!!!  Enjoy all – and happy cooking!!!

Deliciousness in a pan

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