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Now We're Cooking

NOW WE'RE COOKING: Lemon and herb roasted chicken

By Meghan Kotowski

February 22, 2012

I love roasted chicken, but not as much as I love Food Network chef Tyler Florence. He is — without a doubt — my celebrity crush. This is his recipe for some yummy chicken with tasty roasted potatoes. It's perfect to cook on a cold Sunday afternoon because it fills the whole house with warmth.

Ingredients:

  • 1 (4 to 5 lb.) roasting chicken, preferably free-range
  • Kosher salt and pepper
  • 1 lemon, halved
  • 1 head of garlic, halved
  • 1/4 bunch each fresh rosemary, thyme and parsley
  • 1/4 cup olive oil
  • 1 1/2 lbs. red new potatoes, quartered
  • Butcher's twine — very important

1) Preheat your oven to 400 degrees F.

2) Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Get rid of extra pinfeathers and excess fat.

3) Season the cavity of the chicken with lots of salt and pepper, then stuff with lemon, garlic and herbs. Put the chicken breast side up into a roasting pan with rack.

Season the cavity with salt and pepper, then stuff.

Season the cavity with salt and pepper, then stuff. by Meghan Kotowski

4) Tie the legs of the chicken together with twine — nothing special. It helps keep the bird's shape and helps to cook the meat evenly.

Tie the legs together.

Tie the legs together. by Meghan Kotowski

5) Throw potatoes into the pan under and around the chicken. Season the outside of the bird with lots of salt and pepper. Drizzle everything with olive oil. Pop the pan in the oven. Roast for 1 1/2 to 2 hours, depending on the chicken.

Season the chicken with salt and pepper, then drizzle evenly with olive oil.

Season the chicken with salt and pepper, then drizzle evenly with olive oil. by Meghan Kotowski

Tip: Check on the roast about every 30 minutes. Baste it with its juices and rotate the pan in the oven. It will help create a crispy skin.

Baste chicken throughout the cooking to ensure a crispy skin.

Baste chicken throughout the cooking to ensure a crispy skin. by Meghan Kotowski

6) Insert an instant-read thermometer into the thickest part of the thigh. When it says 165 degrees F, it's good to go. I don't have a thermometer, so I cheat. I buy a bird with a built in thermometer, like at Thanksgiving. It pops out when the bird is finished.

7) Let the chicken rest for 10 minutes before carving.

Tip: I don't know how to carve a bird, so here's a helpful YouTube video. My chicken always looks like it's been massacred when I'm done with it.

YouTube — Carving a chicken!

8) Serve with roasted potatoes.

None

by Meghan Kotowski

Who's your favorite Food Network personality?

Comments

MarinasKitchen 1 year, 2 months ago

My favorite Food Network cook is Rachael Ray. I've learned all the cooking tips and tricks from her. Here are a few:

  1. When frying mushrooms, don't salt them until the got some color on them, otherwise salt will draw the water out and it will take longer for the mushrooms to brown.
  2. To make a perfect hard-boiled eggs, place eggs in cold water, cover, bring to boil, turn off the heat and let stand 12 minutes. A perfect egg every time.
  3. When searing meat, take out of the fridge to take the chill off, pat try well, season with Kosher salt as it helps the meat brown better.

I got a ton more tips...

Marina

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