Donna Walsifer
roast chicken
My husband was channel surfing the other evening looking for something for us to watch before bed. In the evening, the Food Network seems to the station of food challenges, not cooking. WLIW, a PBS station called Create TV, broadcasts America’s Test Kitchen and Cook’s Country. Fortunate for us, it seems to be on just about every evening. When we caught it on Sunday, the co-hosts were demonstrating how to roast a chicken (weeknight roast chicken).
The easy to make recipe is done in a preheated skillet, no roasting pan or roasting rack! The only seasoning on the chicken was a one tablespoon of kosher salt and ½ teaspoon of freshly ground pepper. [We did find the chicken a tad salty for our taste.] The next time, I think I’ll use 1-1/2 to 2 teaspoons of salt instead. The oven temperature for preparing this chicken is very high, 450°. However, it’s roasted at this temperature for just 25 to 35 minutes. You’ll need a thermometer to make sure the breast reaches 120° and the thighs 135°. Next, the oven is turned off and the chicken remains in the oven for another 25-35 minutes. The breast meat should hit 160° and the thighs 175°. My chicken needed another 10 minutes or so to hit temperature. I did put the oven back on for the additional time.
While the chicken was roasting a wonderful lemon-tarragon pan sauce is made. You’ll need a cup of chicken stock, Dijon mustard, butter, fresh lemon juice and fresh tarragon. I swapped fresh tarragon for dried and used just a teaspoon as dried herbs have a more concentrated flavor.
The chicken came out fabulous! The meat was tender and oh so moist. The lemon-tarragon sauce brought the dish over the top. My husband raved about this dish last night. I was equally delighted as I got Animal Welfare Certified
Organic Air-Chilled Whole Chicken, raised by Bell and Evans, on sale at Whole Foods for the Prime Member special of $2.29/lb.
This is a perfect meal for busy parents or working couples. A little prep and then the chicken is popped in the oven. Quick sides of mashed potatoes and a veggie and you’ve got dinner done in just about an hour.
While the chicken was roasting a wonderful lemon-tarragon pan sauce is made. You’ll need a cup of chicken stock, Dijon mustard, butter, fresh lemon juice and fresh tarragon. I swapped fresh tarragon for dried and used just a teaspoon as dried herbs have a more concentrated flavor.
The chicken came out fabulous! The meat was tender and oh so moist. The lemon-tarragon sauce brought the dish over the top. My husband raved about this dish last night. I was equally delighted as I got Animal Welfare Certified
Organic Air-Chilled Whole Chicken, raised by Bell and Evans, on sale at Whole Foods for the Prime Member special of $2.29/lb.
This is a perfect meal for busy parents or working couples. A little prep and then the chicken is popped in the oven. Quick sides of mashed potatoes and a veggie and you’ve got dinner done in just about an hour.