Simple Supper for a busy day

Thanks to Reader Dick. Love the recipes, and the videos


Pollo Arrosto by Allessandro

Ingredients
1 whole chicken 1200 grams (42.32 oz)
2 Rosemary sprigs
2 – 3 Cloves of garlic
Extra virgin olive oil
Salt and black pepper

Place salt, pepper, garlic cloves previously crushed with your hands and the sprig of Rosemary into the cavity of the chicken.
Place the chicken in the roasting pan and season on both sides with salt, and black pepper, add 1 clove of garlic previously crushed, rosemary, and pour the olive oil all over the chicken.
Preheat the oven to 250 degrees C. (482 F) and when you put the roasting pan into the oven low the temperature to 200 degrees C. (392 F.)
Cook for 20 – 30 minutes.
If you have an electric ventilated oven the chicken will be cooked in 25 minutes, if you have a gas oven cook it for about 30 minutes. When the chicken is ready, remove from oven and place it in a serving plate.
It’s prefect to serve with roast potatoes.

I couldn’t embed them, but the quick videos make it even easier:

Roasted Chicken

I’m going to take “garlic previously crush with your hands” to mean you smash the cloves with the flat side of the big knife blade.

You know the big knife, right?

Ciao, baby!

About Elizabeth Scalia
  • possum

    Suggestion
    gently lift the skin over the breast and insert an equal amount of the garlic rosemary, salt and pepper and a ts of lemon zest. Also add a ts of lemon zest to the cavity mixture

  • Becca Balmes

    My absolute favorite roasted chicken recipe is this:

    Preheat the oven to 400 degrees. Take a whole chicken. Dry it with paper towels until dry to the touch outside and inside (for packaged “injected” chickens, this takes a lot of paper towels!). Put it in a roasting pan. Take a handful of your favorite salt (mine is kosher) and let it “snow” on the chicken from above. Do the same with pepper. Put in oven until skin is golden brown and crispy, usually 45 mins or so.

    The skin crisps up, thanks to the fat layer underneath being allowed to render completely out. You don’t need the oil on the outside! The meat inside is SO tender, and I’ve been surprised at the natural flavors of chicken that I’ve always missed because I covered them up with sauces, herbs, and the like.

  • http://vita-nostra-in-ecclesia.blogspot.com Bender

    Yikes, nearly 400 degrees? I’d be worried that the skin would be charcoal and the inside raw.

  • http://adriennescatholiccorner.blogspot.com/ Adrienne

    Even better – whip over to Costco and for $4.99 you can get a perfectly spit roasted chicken. I could never make a chicken as good as Costco…

    [I actually blogged once about the costco chickens, among other things. -admin]

  • Manny L.

    That is a higher temperature than I’ve ever cooked a chicken or turkey before. Normally I cook fowl at 325-350F.

  • http://6degreesofprep.blogspot.com/ Dave Gibboni

    @Bender — fear not, the high temp is fine when roasting meat.

    @Eliz — I love the Italian Food Net website — you’ve got to love how wonderful the language sounds, even when describing how to roast a chicken.

  • Mickey

    Naw…400 degrees for roasting is jus’ right. You might have to foil wrap the wings and the ends of the legs, and maybe tent the bird after 30 min or so.

    My nit was the 30 min cook time…I’ve roasted lots of chickens and never have I cooked one in the oven for less than 45 min…

    The only way I’ve been able to cook a whole chicken for less time is to remove the backbone, smash the bird flat, and then grill the whole shebang on a 375-400 degree gas grill. (Chiles verdes, lime, salt, pepper, oil)

    Bon apetit!

  • dry valleys

    It would be much better if you used a free range or preferably organic chicken. I have an omelette & you can really tell the difference- with the good stuff. You don’t need all these elaborate flabourings as the ingredients speak for themselves.

    I go to farmers’ markets. Of course, it costs more than buing 21 microwave “meals” a week, & that is a particular problem if like me you are on below average wages. But it costs a lot less than buying supposed luxury foods, which really are overpriced.

    I scratch my head at a lot of people, who eat rubbish but buy things that, to my mind,are obviously far less important than what goes into their own bodies! So I save money on the things most people buy, such as expensive clothes, which lets me buy proper food.

    Because I have to plan my eating fairly carefully, I also hate people who casually waste food. But, despite being a vegetarian, I never begrudge anyone a nice meal & I hope this was a good supper for you.

    PS-
    I should report that I’ve heard it said that duck eggs work especially well in baking. While we’re on the subject of things that have got to do with poultry.

  • Andrew B

    I used to make a similar recipe named, in a fit of honesty, “Smoke Detector Chicken”. It cooked hot, fast and delicious, but I learned that you MUST cook it with every window open.

    It lives up to the name, as we always ate it to the accompaniment of the smoke alarm merrily ringing. Spectatular chicken, however.

  • Becca Balmes

    I have “Smoke Detector Roast Beef”! Plop a 3 lb chuck roast in a roasting pan, apply dry rub, let oven pre-heat to 500 degrees(!). Put meat in oven, close door, and shut the oven off. DO NOT OPEN THE DOOR, for 2.5 hrs. Then take it out, let sit for 10 mins, and carve. Perfect medium roast, slightly pink in the middle and dark brown on the outside.

    This technique is a good way to see if your oven’s clean… ergo “Smoke Detector Roast Beef”.

  • dick

    The interesting point about the time you need to remember is that the size of the chicken is just over 2 lb. You are not talking about a large chicken here so the timing sounds as if it might be close to right with that timing.

  • Robohobo

    One tip. Place the bird on slices of onion. This does a couple of things – adds moisture coming off of the onion as it cooks, adds onion flavor – subtly, keeps bird from sticking and finaly, if you are making a gravy, make it with the onion in then finish with hand blender to liquify the onion into the gravy.

    I have a mango-lime base for coating meats:

    Use 1 fresh mango, pitted and cubed into 1/2 inch pieces. (Get the mango pitter from Williams-Sonoma – it costs about $13 but provides PERFECT removal of the flesh so you can spoon out the flesh easily). Make same amount of simple syrup as mango – IOW, 1 cup of mango + 1 cup simple syrup. (Simple syrup is equal parts sugar and water brought to a boil.) Add mango to boiling simple syrup with the zest of two fresh limes. Cook until mango is slightly transparent. Let cool a bit. Then add to blender and frappe’ thoroughly. Add the freshly squeezed juice of the two limes to the finished mango-simple syrup-lime zest combo and stir gently. This concoction can be stored for weeks in the fridge in a sealed, colored jar. Mix with other spices as a base for a meat marinade. Can be used by itself on ice cream as a topping.

    For instance, for chicken I will use 1 cup mango-lime sauce + 2 tablespoons of Whole Foods Tequila Lime dry rub + some soy sauce + Worcestershire sauce on a chicken. Bake on slices of onion @ 400 for 45 minutes. Chicken should be placed on the onion slices breast down for best results.


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