|Perfect Herb Roasted Chicken|
I live in a historic house, which will mark its 100th birthday in five years. As you may well imagine, my kitchen is fairly small and the heat from my gas oven can heat the entire home quite nicely, except, of course, on the coldest days of winter. Once summer arrives, I turn off my oven until the cool fall days arrive. May is unpredictable enough that some mornings are chilly and the marine layer blankets the house. It's on these last cool days that I seize the opportunity to roast a chicken or two and that we savor the juicy goodness and crispy skin.
There are, I'm certain, a million ways to roast a chicken and while I have many different versions of the dish, my favorite is a simple preparation using apples, onions, celery and a mixture of fresh herbs. I roast my chicken, uncovered, in a hot oven until the skin crackles and the juices run clear. This is the perfect end of spring dish and the leftovers are delicious on sandwiches or tossed in a salad. If it's still cool enough in your neck of the woods, use the bones and scraps to make a good stock and then turn that into a hearty chicken soup loaded with spring vegetables.
Perfect Herb Roasted Chicken
1 3-4 pound chicken (look for the smaller birds, as the bigger ones are hard to cook perfectly)
1 apple, sliced
1 onion, quartered
10 celery stalks, with leaves, cut in half
fresh thyme, oregano and marjoram, washed and dried and stems removed
fresh chopped parsley
salt and pepper
1. In a cast iron skillet, line the pan with the celery.
2. Thoroughly dry the chicken, both inside and on the skin with paper towels.
3. Fill the chicken cavity with sliced apples and onions, but DO NOT pack the cavity.
4. Place any leftover apple and onion slices on top of the celery.
5. Gently lift the skin off the breast meat and place a handful of thyme, oregano and marjoram under the skin; smooth skin over the herbs.
6. Place any remaining herbs inside the chicken cavity and between the legs and wings.
7. Rub the chicken with olive oil.
8. Sprinkle with salt and fresh ground pepper.
9. Roast in a 350º oven until thermometer registers 165º and juices run clear.
10. Top with fresh chopped parsley; serve with the pan juices and crusty bread.