Auntie Andrea served up a delicious herb roasted chicken that was easy to prepare and very delicious for a great chicken dinner. She uses a technique called 'Spatchcock Chicken'. This is a technique that allows you roast the chicken flat for a more even roasting. Please click here to see a great video from Chef John on how to spatchcock a chicken.
Andrea's secret is a recipe she borrowed from Donna Hay "the instant cook" cookbook. The author uses a combination of herbs, lemons, garlic and olive oil and the results are fantastic.
When I roast chicken I use a probe thermometer so that I know exactly when the chicken is done. The internal temperature must be a minimum of 165° to be safe to eat and is still tender and juicy. Once the chicken reaches this internal temp remove the chicken from the oven and allow it to rest for 10-15 minutes before serving.
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| oven safe probe meat thermometer |
1 lemon - sliced
fresh thyme - 10 sprigs
fresh rosemary - lots
1/2 cup olive oil
6-10 cloves of garlic - peeling not necessary.
salt & pepper to taste
Rub the olive oil all over the chicken, sprinkle with salt and pepper and sprinkle with herbs. Add garlic to the pan and roast at 400° for 30 minutes. Reduce the heat to 350° and continue to cook until the probe thermometer reads 165°.
Serve with steamed vegetables of choice.
Enjoy and please stay safe out there.
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| Spatchcock chicken |
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| Auntie Andrea in her kitchen |
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