Roasted Chicken

Pollo Arrosto

By: Daniel Lucas

Dish: Meat / Fish
Season: Fall
Source: Family Recipe
Servings: 4-6
Need help? Read the guide

Ingredients

  • 3-4 lb whole chicken
  • olive oil
  • 1 bunch tyme
  • 1 tbsp dried tyme
  • 1 tbsp lemon juice
  • 5 cloves garlic, crushed
  • 1 tbsp honey
  • whole peppercorn
  • salt
  • pepper

I try to roast a chicken at least once a month and almost always follow it with chicken soup the day after. If it’s summer time, you can serve the soup cold. If you’re going to get 8 meals out of it, its worth it to spend the money on the best chicken you can possibly find. If you’ve never carved a chicken, watch this video by Jamie Oliver. Also, using a meat thermometer like this one will help ensure you cook it to perfection every time.

Method

  1. Have a couple paper towels prepared, to use to grab things so you reduce the risk of contamination
  2. Wash the bird, make it do a little dance.
  3. Fill a large pot with water, add salt, pepper, honey, dried tyme, lemon juice.
  4. Brine chicken for 1-3 hours.
  5. When ready to cook, preheat the oven to 375
  6. Transfer the bird to a roasting pan, or large cast iron skillet.
  7. Stuff the bird with garlic and tyme, then coat with olive oil, salt, pepper.
  8. Using a small piece of aluminum foil, form a small triangle and cover the breast
  9. Put it the oven and cook for ~1-1.5 hour, or until the breast reaches 160 F.
  10. Baste every ~30 mins
  11. With about 30 minutes remaining in the cook time, remove the foil covering the breast
  12. Carve and serve

Roasted Chicken

Pollo Arrosto

By: Daniel Lucas

I try to roast a chicken at least once a month and almost always follow it with chicken soup the day after. If it’s summer time, you can serve the soup cold. If you’re going to get 8 meals out of it, its worth it to spend the money on the best chicken you can possibly find. If you’ve never carved a chicken, watch this video by Jamie Oliver. Also, using a meat thermometer like this one will help ensure you cook it to perfection every time.

Method

  1. Have a couple paper towels prepared, to use to grab things so you reduce the risk of contamination
  2. Wash the bird, make it do a little dance.
  3. Fill a large pot with water, add salt, pepper, honey, dried tyme, lemon juice.
  4. Brine chicken for 1-3 hours.
  5. When ready to cook, preheat the oven to 375
  6. Transfer the bird to a roasting pan, or large cast iron skillet.
  7. Stuff the bird with garlic and tyme, then coat with olive oil, salt, pepper.
  8. Using a small piece of aluminum foil, form a small triangle and cover the breast
  9. Put it the oven and cook for ~1-1.5 hour, or until the breast reaches 160 F.
  10. Baste every ~30 mins
  11. With about 30 minutes remaining in the cook time, remove the foil covering the breast
  12. Carve and serve

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