- 1 3 1/2 – 4 pound organic whole chicken
- 1 – 2 tablespoons kosher salt (it’s not as salty as regular salt)
- 1 teaspoon granulated garlic (I wouldn’t use more since it can burn)
- 1 – 2 teaspoons paprika
- 1 tablespoon sumac
- Olive oil
Why am I so gullible when it comes to roast chicken recipes? If it claims to be perfect, I believe the promise. It seems the recipes I select don’t even vary too much at all–the herbs and spices may change a bit–but yes, I always end up thinking I’ve made the perfect roast chicken…until the next time. Therein lies the appeal, maybe. It’s really hard to get such a simple dish wrong.
Beyond picking a good, organic chicken to begin with, I believe that a successful roast chicken is not so much about the ingredients but more about how it’s prepared. Salt early. If you have time to salt your chicken (or beef, pork, etc) a day or two in advance, it really helps to boost the flavor and texture of the meat. The first benefit of salting any meat is perhaps common knowledge: It tenderizes the meat by breaking down some of the proteins around the muscly fibers. The second benefit is actually counter-intuitive: The salt increases the moisture of the meat rather than taking it away. Yes, water is drawn out of the meat by the salt initially, but the moisture eventually gets reabsorbed–this time–seasoned with salt. It works.
Having said this, I know that life can sometimes get in the way of a good salting, so if you can manage it for just an hour or two before roasting the bird, it would help, too. This was the case for me yesterday, so I did an even quicker version of an already easy preparation. I didn’t stick any butter under the skin, I didn’t stuff the cavity with lemon and rosemary, I didn’t partly roast the chicken breast-side down, nor did I baste it, not even once. And you know what? It was fine. In fact, the breast was still juicy and the skin was nicely crisp–including the skin on the underside thanks to my cast iron skillet (yes, I do have other pots and pans). I was so happy that I don’t think I’ll be looking at a new recipe anytime soon.
Easy Roast Chicken
Emmy says
I’m gonna try this! This blog is pretty awesome! I can’t wait to see more!
lemonsandanchovies says
Awww, thanks so much for visiting, Emmy! Salting early does work. Let me know how it goes.
Heidi Vandiver says
Your recipes look really yummy. I will add you to my favorites!