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My sister and I are both fans of Thomas Keller's Roast Chicken and I absolutely love Nigella Lawson's too. I told Sis I was going to make Jamie Oliver's Perfect Roast Chicken and see how it compares to the others. I also told her I could do a collection of posts about all these roast chickens when I realized - I have never blogged the others!! How could I forget to post these amazing recipes? I will get them all to you soon and I will start off with this one. I have to admit that I can't pick a favorite when it comes to these dishes. A simple roast chicken is just amazing and this one is no exception.
On my last trip to the library I borrowed this book
and I chose to make this recipe - enjoy!!
What you need:
one 2-3 pound chicken
salt and fresh ground pepper
3 small handfuls of fresh herbs (basil, parsley, marjoram) finely chopped
1/4 cup olive oil
1 lemon halved
4 bay leaves, torn
2 sprigs fresh rosemary
What you do:
Preheat the oven and the roasting tray to 425. Wash chicken inside and out and pat dry. Rub the cavity with salt. Carefully separate the skin from the breast meat and sprinkle with salt, add the fresh herbs and drizzle in a bit of olive oil. Stuff the bird with the lemon, bay and rosemary. Pull the skin forward making sure the flesh isn't exposed.
Slash each thigh 3-4 times and rub some fresh herbs into the skin. Now over the entire chicken, drizzle some olive oil and sprinkle with salt. Remove your hot tray from oven, drizzle a bit of olive oil, lay chicken breast side down and cook for 10 minutes, Flip the chicken and cook for 1 hour. Be sure to take advantageof the yummy juices collected in the bottom of the pan.