I know what you might be thinking…. Oh no, another roasted chicken recipe from me. Well, what can I say? I love chicken and I love roasting it, you’ll see if you check out my post here and here. It is my almost my favorite thing to do with chicken in the whole wide world.
One thing I would like to try, though, is roasting one whole chicken. I’ve always cooked my roasted chicken in quarters. Why? Because [A] I’m too lazy to get the long rod from where I keep it and assemble the rotisserie and [B] I think it’s easier to cook and serve the chicken that way.No slicing. No mess. No fuss. Just get one from the dish and pass…
4 chicken quarters
1 tbsp garlic, minced
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp dried oregano
½ cup of olive oil
- Combine thyme, oregano, rosemary, garlic, olive oil, salt and pepper zest in a large ovenproof dish.
- Cut chicken with slits and rub with the mixture. Make sure everything is coated with it.
- Place the chicken in this dish.Cover and let it sit in the fridge. You can let it sit for 2 hours before cooking but the longer the better so, as usual, I let my chicken soak in the mixture overnight.
- Roast chicken in an oven at 250ºC for 30 minutes. Then reduce temperature to 190ºC. This will make the skin crispy.
- Baste chicken with drippings from time to time.
- Continue baking until chicken is golden brown.
- Serve chicken with gravy. Gravy recipe here.
an entry for . Have a great weekend!