because you can’t have enough roast chicken


Forget the brine. Forget the deep fryer. In fact, forget everything you think you know about roast chicken. There are two settings you need to know here: 300F and broil. I’ve seen a lot of recipes that call for 325 or 350, some that call for 425 or 450. These might work in the professional kitchen where everything is planned out, but this blog is about home cooking where somebody spills a glass of milk at the table, and it feels like the world goes into a relative tailspin.

1. Take your cast iron pan, cut up some potatoes, carrots and/or onions, toss with oil and little salt, put in the bottom of the pan.

2. Spatchcock (cut the spine out of the chicken) and season well with salt and whatever herb you want. If you have herb sprigs, you can put them on there.
3. Set the oven to 300F or 275 convection. Cook the chicken until the meat temperature is about 150. No, I don’t know how long that is, get a thermometer. Even if I told you how long, it would vary on the thickness of the meat, whether it was cold to start with, etc. Forget times. It’s done when it’s done regardless of the clock/timer.
4. Pull it out and let it rest at least 15 minutes.
5. When you’re ready to serve, crank up the oven to broil, and baste the chicken skin with some of the chicken fat or oil.
6. Brown just under the broiler element until the skin is brown and blistering.

Serve with the potatoes/carrots/onions as a side dish, adjust seasoning if you need to and maybe sprinkle with a little bit of sherry or apple cider vinegar. Garnish with herb and cut it up however you like it.

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3 thoughts on “because you can’t have enough roast chicken

  1. I do this once week minus the spatchcock. What u are missing tho is the coq au vin aspect. Put two tablespoons of butter and a cup of dry white wine in with the veggies and u won’t believe how good it is.

  2. We also do 2 to 3 times per month. I am about 50:50 on the spatchcock. The benefits are decreased cooking time, especially for the dark meat. In my opinion, there are 2 other reasons for roasting your own chickens 1) chicken stock, and when you have chicken stock and left over chicken 2) chicken soup. It’s really amazing how far a $5 to $10 bird can be stretched provided you know a few basic techniques.

  3. yeah, I really like the coq au vin thought, may need to drain out some of the chicken fat depending on your bird.
    As far as the spatchcock goes, I’ve been doing that more lately because whenever I cook it’s for kids and time is of the essence. I think it does cook faster that way. But I’ll frequently put the backs/wing tips in the oven while I’m roasting the chicken to brown it and make a nice dark stock.

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