DIY: How To Make A Roast Chicken In Less Than An Hour
As temperatures start to dip and we slowly become plagued by the insurgence of all things pumpkin spice, nothing warms my heart more than some good ol’ roast chicken. I typically tend to buy roast chicken at my neighborhood grocery store, and sometimes even have to go out of my way for a roast chicken if they’re fresh out. In short, I’m typically always faced with the issue of low stock or overcooked meat (let’s be honest, the heat that keeps them warm dries them out).
Now, from the outside looking in, roasting an entire chicken could seem like a very daunting task, but it is in fact one of the easiest things you can do in an hour. It takes minimal prep, and you’re free to relax for a bit and kick your feet up while you let the oven work for you. Here is my recipe for a simple and delicious roast chicken!
1 chicken – 4-5lb Size
Salt – 2 Tbsp
Black pepper – 1 Tbsp
Paprika – 3 Tbsp
Cayenne pepper – 1 Tbsp
Garlic powder – 1 Tbsp
Cumin – 2 Tsp
Olive oil – 4 Tbsp
2 small lemons (or one medium lemon)
Roasting pan (or baking tray)
Pre-heat your oven to 400 degrees Celsius. Let your chicken come down to almost room temperature. Unwrap your chicken and rinse thoroughly under some cold running water. With your hand in the cavity, take out the neck bone as well as any other chicken bits that have been tucked in there. Rinse those off and save them for later use (or you could chuck them if you have no intention of using them).
In a separate bowl, use one part white vinegar to 6 cups of cold water. Rinse your chicken thoroughly and set it aside on a cutting board or large bowl. Here, you have the option to pat dry with some paper towels to remove the excess moisture. Once your chicken is relatively dry, drizzle your olive oil around it and inside the cavity.
In a small bowl, mix your dry ingredients together to make a dry rub of sorts. Once you have your rub, take small portions and rub it into your chicken. Be sure to get into the hard-to-reach areas and inside the cavity of the chicken. Let this sit for a minute or two to absorb the seasonings.
With a fork, poke a few holes into your lemons and stuff them into the chicken cavity. Don’t worry if its not a perfect fit.
At this point, we want to truss the bird so that it cooks evenly. Place your chicken breast side up and take some kitchen twine to tie both legs together at the base of the drumsticks. This would be a good time to flex your Girl Scout skills, but a simple knot will do.
Lightly drizzle some olive oil into your roasting pan and lay your chicken in there, breast side up. Tuck your wings underneath or close to the drumsticks on either side. Again, this doesn’t have to be perfect. It’s done to keep the wing tips from burning.
Place your seasoned and trussed chicken into the oven for about an hour in the middle rack and kick your feet up.
Once your chicken is done, check with a kitchen thermometer until it reads at about 160 degrees Celsius when stuck into the thigh. Alternatively, make a small incision in the thigh and if the juices run clear, you can take the chicken out of the oven.
At this point, leave the bird for 5-10 minutes to cool (you can even tent it loosely with some foil over it). This is to allow all the juices to settle and redistribute within the chicken. Carve and serve.
And there you have it! A quick and flavorful roast chicken dinner. I’m interested in hearing any spice or seasoning combinations you may have, and I’d love for you all to try this out. Let me know how it goes!