The Best Ever Salt and Pepper Roasted Chicken with Herbs

 

chicken to post

 

The good news is that my Best Ever Salt and Pepper Roasted Chicken with Herbs is also about the easiest ever roasted chicken!  The bad news is that you can’t have this for dinner tonight.  The secret to a super moist and flavorful bird is to season generously and let it sit in the refrigerator for 48 hours.  Another key factor is to buy the best, small, free range chicken you can find. (I found these at Whole Foods) My technique is based on the recipe for the roasted chicken from Zuni Cafe in San Francisco.

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Two 3-31/2 pound free range chickens

Kosher Salt

Course ground black pepper

8 sprigs of fresh rosemary or thyme

Rinse chickens and pat dry inside and out.  (remove the fatty lump in the cavity as well as the packet of innards if present) Gently loosen the skin from the breasts and thighs so that you can tuck an herb sprig between the skin and the meat…being careful not to tear the skin.  Season all over with salt and pepper (around 3 teaspoons salt per bird) being sure to season the meatier parts more thoroughly than the boney parts. Tie the legs together with kitchen twine, cover loosely and refrigerate for 48 hours (and up to 3 days).

Remove chickens from refrigerator 1 hour before roasting.  Preheat oven to 475 degrees.  Place a 10 inch cast iron skillet in oven for 10 minutes to get hot.  Wipe the chickens to dry thoroughly with paper towels.  Nestle the chickens into the hot skillet and roast for 40 minutes or until breast meat is between 150-160 degrees.  Let rest for 15 minutes then cut into halves or quarters with a heavy knife and serve on the bone.

Serves 4-6

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Roasted and Caramelized Whole Shallots

I’ve served them with grilled chicken, tonight they are waiting for the Fennel Spiced Pork Loin to come out of the oven, and next week I’ll quadruple the recipe to serve alongside our turkey.  Roasted Shallots have more flavor and are sweeter than pearl onions…AND they are infinitely easier to prepare.  The recipe is from Ina Garten, published in Barefoot in Paris.  (note:  stick with medium to small sized shallots if you want the roasting time to be 15-20 minutes)

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6 tablespoons unsalted butter

2 pounds fresh shallots, peeled, with roots intact

3 tablespoons sugar

3 tablespoons good red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat leaf parsley

Preheat oven to 400 degrees.  Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar and toss to coat.  Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown.  Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.  Season to taste, sprinkle with parsley and serve hot.

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Butter Roasted Potatoes

In the photos below, I am making butter roasted potatoes to serve 6-8 people.
3 1/2 pounds red potatoes
5 tablespoons melted butter
salt
coarse ground black pepper
12×17 inch heavy rimmed baking sheet or roasting pan
Preheat oven to 450 degrees.
To peel or not to peel?  That’s easy.  If your potatoes look like this
Don’t Peel!
On the other hand, if your potatoes look like this…
Peel!
Cut potatoes into 1 1/2 inch pieces.
Put potatoes in a large pot, cover with cold water and bring to a boil over high heat.  Let boil one minute then…
Use a slotted spoon to transfer potatoes to a rimmed baking sheet.  Drizzle with melted butter and season with salt and pepper.  Toss to make sure potatoes are evenly coated then arrange them in a single layer with the largest flat side down.  (if the potatoes are unpeeled, make sure that they are arranged cut side down.)
Potatoes should be no closer together than this in order to roast properly.
Let potatoes roast undisturbed for 40 minutes or until dark golden brown on the bottom.  (If you try to  toss them around before this bottom crust is formed, they will stick to the pan) Remove from the oven and let sit for 2 minutes then toss them around with a spatula.  At this point, you can either taste for seasonings and serve right away or put them back in the oven for a few minutes.  In any case, they are at their best piping hot out of the oven.
Variations:   Before roasting….season with fresh rosemary and or garlic
                    After roasting….toss with fresh either fresh parsley, chives, or slivered basil
                                             toss with freshly grated Parmesan cheese
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