I’m a busy person. Between working, going to my Crossfit box, cleaning, and life, it’s not uncommon for me to eat dinner as late as 10pm. On some nights I have time to put a fancy meal together, but sometimes I just don’t feel like pulling out pots and pans, and making a ruckus all over the kitchen. Sometimes simple is still awesome. That’s why I LOVE roasting chicken. Seriously, I buy a whole chicken every week. At the moment I try and get the free range organic ones from Whole Foods or Trader Joes, making sure they are added hormone and antibiotic free. Next year however, I want to invest in signing up for a chicken CSA from the local farm, and start supporting local farming.
The great thing is that you can experiment with different seasonings every time, so it stays fresh and different. Generally I usually stick garlic under the skin, and play from there. If butter is part of your diet stick some under there too, otherwise sesame oil, olive oil or coconut oil work as well. Match it to a side dish, give t a dry rub, keep it simple, or try something daring. I play around with different herb and spice combinations every week, and haven’t made the same bird twice. Once I even tacked pineapples all over the chicken. Regardless of seasoning, the process stays the same: I come home from work, rinse the chicken, stick it in a glass Pyrex pan, season it, put it in the oven, and leave for the gym. I come home, shower, and dinner is ready! Well I might have to make a side, but I keep it easy.
Anyway I generally use the high heat method outlined on This Page and have never had any issues with it. Basically you start it off at 450 degrees for 15 minutes, and then you turn it down to 350 degrees and cook for 20 minutes per pound.
That’s it! It’s that easy! I make it a part of every week. In addition to a fantastic dinner option, I usually get another meal or two out of it, which is always awesome. Oh and don’t forget to eat some of that tasty, seasoned, crispy skin!