Chicken.
It’s a win-win.
No matter what you do with it, you’re sure to wear giddy pants while eating it.
Grilled, seared, stuffed, shredded, poached, baked; honestly, the world is your oyster. I mean chicken. The chicken is your oyster. I mean, the world is your chicken. Wait, the chicken is your chicken!
. . . Never mind.
Today I’m getting all roasty with this popular bird. I believe roasting a chicken might be my favorite way of cooking it, as it locks in all the succulent juices, while satisfying your mouth with the crunch factor in the skin as well.
PLUS, this version is easy to the max, as you roast the chicken CUT UP. There’s no mess, no fuss, and the cooking time is way less. High-five!
Yep, giddy pants again.
Thanks to the fabulous Amy for the inspiration!
Simple Roasted Chicken:
Look at well the chicken snuggles. Why am I obsessed with the word snuggle?
What it took for 4:
* 1 whole chicken, cut up
* 2 Tbs. extra-virgin olive oil
* 1/4 cup white wine
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 1 Tbs. coarse salt
* 1 Tbs. freshly ground pepper
* 1/4 cup fresh lemon juice
Preheat oven to 450 degrees.
Coat the bottom of a cast iron skillet with a little oil, along with coating all sides of the chicken. Nestle the chicken pieces in the pan. Pour the wine over the chicken. Top with the fresh rosemary and thyme leaves, and sprinkle with salt and pepper.
Roast for 40 minutes. Change the oven to broil, and broil 5 more minutes.
Bring it out of the oven and spritz with lemon. Let rest for 5 minutes.
Serve with whatever side you wish! Last night was a quick sauteed broccolini.
Maybe another spritz of lemon? Oh, yes.
Simple and elegant. Do this.
This makes me want to go home and cradle my cast-iron skillet.
Oh my, I will be so fixing this after a trip to the grocery store, thanks!!!
I rarely make elegant meals…well, never. But this looks do-able. I can do this.
Also, “snuggle” is such a good word. I call little Babycakes a “snuggle nugget” an lately I’ve been mixing it with “nugget” to make “snugget” – I can’t stop saying it. Snugget.
I might be totally in love with the word “snugget” now.
Girl, you are on a roll. This sounds awesome, the skin looks perfect!
Simply love this! But then, you know me and chicken!!
Awww, maaawm! xoxo!
Ooooh, yeah!
You are right – there is nothing better than roasted chicken! And yours looks absolutely perfect.
I love roast chicken, looks very tasty. I loved the photo of the raw chicken in the skillet ,
These look fabulous! So simple and fulfilling… happened to stumble upon your blog and its lovely.
Karen Xavier.
It might be a simple recipe but it looks so succulent. I can imagine the scents waifing from the kitchen with those fresh herbs.
This is awesome,thank you for this recipe.Very delicious!
Beautiful chicken! Looks super easy and super delicious. Does the chicken come out very moist and flavorful? It looks like it, but it can be hard to tell from the picture.
Oh, you’ll just be in disbelief at how tender and juicy the chicken is! You’ll need to nap, it’s that good.
I tried your roasted chicken recipe last night with a package of chicken legs and they could not have been tastier. My mouth is watering right now as I warm up the leftovers for lunch. Thanks for sharing your recipe. Oh, I did substitute dried herbs for fresh and swapped out the rosemary for sage. YUM! This is such an easy way to make roasted chicken….no more roasted chicken from the grocery store’s deli for me.
Christine, I’m so happy to hear you loved the chicken! It REALLY IS the easiest thing in the world, and it tastes like the chicken has roasted for HOURS. We tricked them!
Thanks so much for letting me know!