There is something so satisfying about a freshly roasted chicken. My husband improved upon it for me by sharing that his grandmother used to make roast chicken for him as a child and she would serve it with rice and gravy. I made gravy one day with our roast and have never skipped making gravy again. The addition of gravy and rice make this the ultimate comfort food.
Now you too can make this easily at home for your family and friends. Thanks to my father-in-law who's recipe this is based on.
Simple Roast Chicken
3 - 4 lb chicken (preferably pasture raised)
2 tablespoons unsalted butter
soy sauce (leave this out if you are avoiding soy, I do now)
Preheat oven to 425°F.
Let chicken sit out to come to room temp, pat dry, about 1 - 1.5 hours. Also, leave the butter out to come to room temperature.
Douse with soy sauce, let it sit for 2 minutes and then sprinkle garlic salt over the entire chicken. Let sit for another 15 minutes or so to dry a bit. Then rub butter onto chicken, take your time with this, the butter will not want to adhere to the chicken at first. Continue to try to work it in and it will start to stick.
Put in a baking dish and bake for 1 - 1.5 hours. Take the chicken out and test for doneness. The chicken is done when an instant-read thermometer reads 165°F when inserted into the thickest part of the thigh and any juices run clear (the legs of the chicken should wiggle easily from the sockets too.)
Cover loosely with foil and let sit for 15 minutes before cutting.
What to serve with this dish?
Best served with white rice and gravy. Other nice choices would be roasted potatoes or Yorkshire pudding also with gravy. Of course, you should also have a side of any vegetable to you like.
Gravy recipe to come soon!