Sunday night we usually have roast chicken, and I love it! Sometimes we make gravy, or serve it with roasted carrots. Other times we’ll make a gratin of Belgian endives, get plenty of crusty bread and a bottle of wine to enjoy during a movie. Not only is it Sunday dinner, it’s usually Monday’s lunch (chicken salad, wraps, etc.), or Monday nights easy chicken pot pie.
I hope you’ll enjoy it at your table from time to time, I know it pleases guests, and they definitely think you put way more time into this dish than you really did! 🙂
Tip: After you have rinsed and patted your chicken dry, let it sit out for an hour and no more than two. Then season, truss, and bake. It’s best to cook from room temperature so that the skin gets wonderfully crisp.
Sunday’s Roast Chicken – 4 servings
3 pound chicken
Kosher salt and freshly ground pepper
2 sprigs thyme
1 tablespoon olive oil
Don’t remove the top rack from your oven, lower it if you must to accommodate the chicken and preheat to 450 degrees F.
Rinse the chicken, and remove any items left inside the cavity (neck, liver and such). Dry the chicken well with paper towels, inside and out. Sprinkle the cavity with salt and pepper, place 1 spring of time inside. Truss the chicken. This video is wonderful!
Rub the VERY dry bird with olive oil, and season with 1/2 tablespoon salt, pepper, and the leaves from the other sprig of thyme. Place the chicken in a sauté pan, and place in the oven. Roast for 50 to 60 minutes or until meat thermometer reads 160 degrees F when placed in chicken breast. Remove from oven and let rest for 5-10 minutes.
To serve: Place on a large wooden cutting board, with a knife and serving fork, garnish with roasted potatoes and carrots (or whatever veg you have), serve at the table.