Ooh la la! I rejoice when I have a perfectly roasted chicken sitting in my kitchen. That’s because, with the perfect roast chicken, all I need is a little side dish and lunch or dinner is served. Also, I could throw in some Irish potatoes and roast together with the chicken to make a complete meal. This is something that is so simple to make and so tantalising to the taste buds. It is a beauty to behold on the dining table! The herb mixture on top, which I will show you how to make is finger-licking good and it is the secret to this chicken’s epicness. Finger-licking good!
Whether you are serving yourself, your family or guests, roast chicken is the way to be a culinary star. It is moist, slightly flaky, flavourful with a nice crust on the outside.
Each time I make it, I wonder why I don’t make it much often. I always look forward to the leftovers because they make great meals too. I’m talking tacos, stir fry and a whole lot of other delicacies. I could do a whole post talking about what to do with leftover roast chicken- if you are lucky to have any left. But I won’t allow myself to digress. Not today. Not in this post. So let’s get to the crux of the matter.
The perfect roast chicken begins with the perfect chicken. It should be the soft ‘ajebuttah’ kind of chicken that was sent to a private school by its parents. If you bring a ‘pakoro’ chicken here aka ‘contri fowl’, it will not work. Your chicken will just get hardened in the oven. And we don’t want that. We want soft, juicy, flaky chicken. So please no contri fowls allowed in this zone. Let’s leave them for Khati Khati.
Then you need the perfect combination of spices. I’m talking about herbs: celery, parsley or cilantro, fresh or dry rosemary and some garlic. If you have some thyme at home, you could throw some in there too. But I wouldn’t advise you to run to the store because there is no thyme at home. Now listen to me: there is this very special ingredient I want to introduce to you. You know how oil is always added to spice rub mix? I’m asking you to ditch the oil for some margarine or buttah. Unleash your kitchen suppah powah with this epic spice rub. That makes the chicken 10x more flavourful.
This roast chicken rocks! Whether for a regular meal or for a feast, it is a must try. You know what will make it rock even better? Some green sauce to go with it! I use the same herbs used in marinating the chicken: celery, parsley (or cilantro) and basil together with some garlic, onion and hot pepper.
I put them in a blender and crush. Then I season with salt and 2 Maggi cubes, add some oil to it, simmer for a few minutes and make the most amazing green sauce. Ever.
Try this chicken, together with my epic green sauce on the side this holiday season and you will be a star. It was on my table last Thanksgiving. May it bring some kitchen stardom into your life.
This chicken is marinated in the most amazing herb and butter mixture then cooked in the oven to perfection.
- 1 whole chicken (about 5 pounds- 2.5 kg)
- 1 tablespoon butter
- 1 stem celery
- 1 stem parsley(or cilantro)
- 1 stem basil
- 1 teaspoon rosemary (fresh or dry)
- 2 small seasoning cubes (or 2 teaspoons bouillon powder)
- 1 tablespoon salted butter
- 5 cloves garlic - peeled
Rinse chicken thoroughly and pat dry.
Blend together the garlic and herbs with very little water.
Mix the spice mixture together with the seasoning cubes and butter. Rub the mixture generously all over the chicken, making sure to rub every part of the chicken, including the inside.
Leave the chicken to marinate for 30 minutes or you could cover and let it marinate in a fridge overnight.
Place in a roasting pan and cook (bake) for about an hour and 30 minutes at 400 degrees F until the juices run clear when the chicken is cut. After the first hour, be sure to baste the chicken with the liquid at the the bottom of the roasting pan.
Let it rest covered for about 10 minutes then serve. Nothing like roast chicken!
You'll notice that I didn't include salt in the recipe. That's because the salted butter and seasoning cubes will make your chicken salty enough. However, if you use unsalted butter, be sure to salt your chicken properly.
If the chicken browns quickly before it is thoroughly cooked, cover with aluminium foil to prevent the browning and let it continue to cook.