SIMPLE ROASTING CHICKEN

SIMPLE ROASTING CHICKEN


1 small onion, peeled and quartered
3 cloves garlic, peeled and quartered
3 sprigs, fresh tarragon
3 sprigs fresh thyme
1 5lb. chicken, giblets removed
2 Tbsp. extra-virgin olive oil
1-tsp. kosher salt ½ tsp. freshly ground pepper


Tip: Roasting Tip
Very cold meat won’t roast evenly. Place it on the counter while preheating the oven’
Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn which may contain inedible dyes or unsavory chemicals.
A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will be inevitably will be somewhat chewier.
Give it a rest. A roasts internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat’s fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.


Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast, tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.

Roast the chicken for 25 minutes. Turn breast side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted in the thickest part of the thigh, without touching bone, registers 175^, 1-1/4 to 1-1/2 hours. Transfer to a cutting board, let rest for 10 minutes. Remove the string before carving.

Yield: 8 servings.