Tonight I roasted a chicken. In order to roast a chicken, you have to clean out the gizzards. Yuck. I’ve done it several times, but it never gets easier. With that being said, I want you to know that cleaning out the nasty gizzards is well worth the effort. Roast chicken is a delectable treat, but it does take some time. So plan to have at least 2 hours of oven time. Also, fresh herbs are really important for the best flavor. The plants on my back deck are still going strong despite the fact that it’s October 20! If you don’t have herbs on your back deck, you can easily grab some of the store. Also, you can mix up the fresh herbs to customize the flavor to your liking.
2 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary
4 tsp olive oil
1 tsp salt
2 tsp mustard
1/2 tsp pepper
4.5-5.5 lb whole chicken (cleaned out and washed with cold water)
1. Preheat the oven at 375. Mix the first six ingredients together in a bowl.
2. Gently loosen the skin of the chicken with your fingers and then rub the mixture under the skin. Make sure it’s rubbed evenly over the breast and the legs.
3. Tie the legs together with kitchen twine and tuck the wings under the bird.
4. Place the chicken breast side down in a roasting pan with a rack. Roast for 60 minutes covered. After 60 minutes, take the chicken out and carefully flip it over. Roast for another 60 minutes uncovered.
5. Make sure to check the temperature of the chicken before taking it out of the oven. Use a thermometer inserted into the thickest part of the thigh. If it’s 165, you’re good to go. If not, roast it for 10-20 more minutes until it’s done. Let the chicken rest for 10 minutes so the juices can redistribute. This is really important I thought it was a unecessary step, but it really does make the chicken juicier.
I served the chicken with mashed potatoes and asparagus. Yum!