Garlic & Butter Oven Roasted Chicken
Growing up, I took for granted having a mom who cooked dinner every night of the week, with the occasional take out pizza or Chinese food thrown in the mix. & when she cooked, it wasn't just a basic list of 7 meals that she threw together the exact same way every week. My mom always took pride in making us try new flavors, explore what we liked & eat allllll of the colors of the rainbow. Her rule was always that you had to try it once & if you hated it you didn't have to try it again for another two years. After that, there was a good chance that your tastebuds had changed and you needed to give it another try.
Spending time in the kitchen as a family was something that was instilled in me early, without it ever even being said out loud. Though there were always sports & meetings & the never-ending seasons of planting & harvest, she always did her best to make sure that we sat down as a family together each night over a prepared meal. She taught me the love of ingredients & to this day, I love my time in the kitchen creating meals.
Yesterday, as the questions came flooding in about poultry, I decided that it was time to start writing down ingredients & steps (which is not something that we do in our family) and start creating a list of recipes & ideas for you all for when you pick up your birds. The meal that I prepared was juicy, full of flavor & most importantly, husband approved. So, here it goes; our first published recipe:
Here is what you will need:
- Garlic Powder (I prefer fresh but ya know, times are hard right now so we will use what we have)
- Olive Oil Cooking Spray
- Italian Seasoning
- Half of A Stick of Butter
- Salt & Pepper to Taste
- Half a Chicken (or double the recipe to feed a larger family with a whole chicken)
& here are the directions:
- Preheat oven to 420.
- Take thawed bird & pat dry with a paper towel, removing excess water & fluids.
- Spray the roasting pan or baking sheet that you are using to cook the chicken with cooking spray to make sure that the meat does not stick.
- Take half of a stick of butter & melt it in the microwave.
- Once melted all of the way through, take Italian seasoning & garlic and mix into the butter.
- Rub the butter mixture all over the chicken, making sure to get some under the skin, wing(s), & underside. Be generous! Butter makes everything better.
- Once the bird is coated, season the chicken with salt & pepper.
- If the oven is preheated, it's time to roast. Place the pan in the oven and set your timer for 1 hour & 20 minutes.
Once your chicken reaches an internal temperature of around 165 degrees, it is time to take your chicken out of the oven. Though it is going to be tempting to dig right into the crispy skin, don't! I promise that it is worth the wait. Using aluminum foil, cover the chicken & pan and let rest for 10-20 minutes before serving.
I chose to pair our chicken with fresh & local asparagus from Pleasant Acres Farm, roasted potatoes & homemade beer bread. To say that it was an incredible meal would be an understatement. We were fork fighting over who got to eat the last pieces of crispy skin. There were plenty of leftovers, even with my husband helping himself to seconds, so I would say that this recipe could certainly feed a family of four, no problem.
If you are wondering what you can do with the leftovers & the carcass of the bird, there will be more recipes to follow. We don't like to waste. This time around, I will be using it to make what I like to call, The Day After, Chicken Noodle Soup. Soup that is started from the bones and simmered into stocks beats the canned stuff every dang time.