Simple Roast Chicken
There are not many forms of protein that can offer the same level of comfort and nourishment that chicken can. For example, the chicken noodle soup mom made for you when you were a kid.
We eat it when we are sick to nourish our bodies and when it is cold outside to warm our soul. I would even argue that chicken, cooked to perfection is one of the finer meals out there. Whether it is served at a fancy restaurant in New York, or a drive though like KFC, the experience can be the same: you are enjoying the ecstasy of juicy and flavorful chicken. Okay, perhaps some of you disagree. Allow me to offer an argument; it's all about the mark it leaves on your memory. Most of you know what I mean when I refer to the chicken soup your mom made for you. And for some of you, maybe it was Campbell's chicken noodle. Regardless, it left an imprint in your mind that is likely akin to comfort and home.
One of my favorite chicken recipes is from my childhood.
As a bachelor, caring for four children, my dad would smother KFC crispy chicken with a can of green chili and top it with cheddar cheese. Then he would pop it in the oven until it reached maximum cheesy-crunchy-gloriousness. Sure, judge all you want. But this delicious recipe is one of the meals I will remember all my life. It left its mark, and to this day it makes me think of the home he lived in and even conjures images of blue, green and maroon squares in my mind. Which, I think was either a blanket he had or the color of the futon. As an adult and a chef, I am wary of ordering chicken at restaurants for fear of overcooked and under-loved chicken. In my opinion, there are not many things worse than dry chicken that you had to pay for. But I have had a few experiences that left me certain I would return for more. And these experiences have inspired me to find great methods for cooking chicken. Now that I have the skills to cook a chicken to perfection, I roast chicken all the time and I tend to buy whole birds, for a few reasons. First and foremost, the bones can be used for stock, which is a staple in my kitchen. I also like the variety; I can shred the breast for salads and soups and enjoy the legs and thighs as they are. Mostly though, it is the economical choice.
Simple Roast Chicken
Ingredients
- 1 tbsp black peppercorns
- 1 tsp fenugreek
- 1 tbsp fennel seed
- 1 1/2 tsp salt
- 2 tsp Chicken Seasoning
- 1 tbsp avocado oil
Instructions
- Pull your chicken from the fridge 20 minutes before you intend to roast it. This will allow the bird temper a bit so it cooks more evenly throughout.
- Pre-heat your oven to 425 F.
- In a small pan over medium-low heat, toast black pepper, fennel seed and fenugreek lightly. You will want to swirl the spices around while toasting so that they do not burn.
- Transfer to a spice grinder and grind to a fine consistency. Reserve extra seasoning in an airtight container for future use.
- Fold the chickens wings behind its back, so that it looks like its about to enjoy a nice lie down on the beach. Using kitchen twine, tie the birds legs together at the ankle. This will help your chicken cook more evenly. It also ensures, that your bird will not run away.
- Using a pastry brush, lightly oil chicken all over. Season with salt and Chicken seasoning and then transfer to a sheet tray fitted with a roasting rack. Pop your chicken in the oven and set a timer for 25 min.
- At the 25 min mark, rotate your bird and set the timer for 25 more minutes. Your bird is done when the temperature between the breast and the thigh is 160 F. Once pulled, it will continue cooking to 165 F. Allow the chicken to rest for 10-15 minutes before cutting into it.