Rosemary Roast Chicken
Roast chicken is unbelievable. In a nation fed on boneless, skinless chicken breasts, there is something deliciously affirmative about spending a little bit more time and roasting a real bird. And, lest I be accused of elitism, it is far cheaper, easier, and more flavorful to buy and prepare a full chicken, or even, as this post discusses, bone-in, skin-on chicken parts. While Alicia and I have roasted a full bird in the past (highly recommended, expect a full Blue Mondays post on the subject), chicken parts are a little quicker, and easier because you don’t have to carve. Whenever I indulge in this most frugal and accessible of meals, I am struck by the juicy decadence of the crackling skin, peppered with rosemary, and the moist tenderness of the meat within. And, on each bite, I can’t believe how good chicken can be.
Chicken parts cost only a few dollars, and all we did to prepare them was to sprinkle some salt and pepper on the skin before seasoning it further with some fresh rosemary. Roast chicken is an excellent year round choice for a decadent and straightforward meal, pop it in the oven and relax for a while before pulling out an astonishingly delicious final product. It is almost hard to imagine how good roast chicken can taste.
We got this recipe from Mark, who is always forthcoming with advice.
- 1/4 cup extra virgin olive oil or butter
- 1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts
- Salt and freshly ground black pepper
- 1/4 cup any mild green herb—like parsley, dill, basil, or sage—or a combination of herbs (optional)
- Heat the oven to 450°F. Put the oil or butter in a roasting pan and put it in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it a couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
- After the chicken has cooked for 15 minutes, toss about one-quarter of the herb, if you’re using any, over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
- Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you’ll see clear juices if you make a small cut in the meat near the bone), a total of 30 to 40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
Note: We apologize for our absurd absence from Blue Mondays as of late. As students, we experienced the whirlwind of finals and a long break apart, where our eating was not documented and not together. But Blue Mondays is back, and we thank you for your patience.