Monday, February 9, 2009
I get sick of chicken pretty easy and actually prefer beef but chicken is cheap and relatively easy and extremely versatile. One of my favorite ways to cook chicken is by roasting a whole one. It's simple but takes some time (I actually like to rotate my chicken from side-to-side and breast down to breast up...it's almost like you are making rotisserie chicken) and my husband really doesn't like (I have to laugh since it seems so silly to me) chicken with bones in it (hahahaha!). Although I can't really laugh since I have an extreme aversion to pork. It...(I'm really sorry for this)...smells (seriously, just scroll down to the next paragraph so you aren't grossed out) like (there is no turning back after this)... On second thought, I really won't relinquish my thoughts on pork. Let's just say that pork and sliced meat is probably the grossest thing out here to me. The End.
Moving on, to make whole roasted chicken EVEN easier, I like to roast just chicken breasts. It takes about 35 minutes and you don't really have to spend much more time other than seasoning it really well before you throw it in the oven.
Roast Chicken Breasts:
Bone-In, Skin-On Chicken Breasts (one per person)
Salt and Pepper
Olive Oil, optional
1) Heat the oven to 350 degrees.
2) Dry off the chicken breasts with a paper towel so they aren't so wet from their own juices. Drizzle olive oil on both sides of the breast, if using. Sprinkle both sides LIBERALLY with salt (only Kosher, for goodness sakes - no table salt!) and fresh cracked pepper. Place on a baking sheet (I usually just season the breasts on the baking sheet, for less mess and clean-up) and roast for 35-40 minutes.
3) I usually like to use a meat thermometer to see how things are going. I believe the USDA recommends chicken breast meat to be at an internal temperature of 170 degrees but I prefer to take the chicken out of the oven around the 160 degree mark since the breast will continue to cook when you rest it. And PLEASE let the chicken rest for 5-10 minutes before serving! You'll be so happy you gave yourself extra time (which is just enough time to roast some asparagus and make a quick salad!) since the meat will be thoroughly cooked and the juices will have been re-distributed.
4) Cut meat from bone if your husband thinks bone-in chicken is disgusting (I do NOT cut the chicken up into bite-sized pieces and feed it to him though!!!!)
This recipe (although it's more of a guideline) would work just as well for chicken thighs (I "heart" chicken thighs) or drum sticks. The cooking time will need to be adjusted but if you use your trusty meat thermometer, you shouldn't have any troubles.