Roasted Herb Chicken

When we’re feeling down, we often reach for chocolate, salty snacks, or a greasy cheeseburger. There are scientific reasons for why we do this. But when it comes to soothing the soul, nothing comes close to a hot meal cooked with care. In fact, the very definition of comfort food is “food prepared in a traditional style having a usually nostalgic or sentimental appeal” (thank you Merriam-Webster). Everyone has their own idea of comfort food and while meatloaf and mashed potatoes is a front-runner on my list of comfort food dishes, simple roast chicken is the epitome of home-cooking to me.

While patience is a virtue, you don’t have to get fussy with creative ingredients or techniques to craft the perfect roast chicken. It’s simple: Add some herbs, spices, and a lil’ love (aka ogling the bird through the oven door), and you’re set for that satisfying melt-in-your mouth experience you were looking for, especially served atop Smashed Sweet Potatoes and Pan-Fried Brussels Sprouts – a complete meal sure to please even the most critical of relatives in town for the holidays.

Active Time: 25 minutes
Total Time: 2 hours

INGREDIENTS

1 5 lb chicken, giblets removed
1 yellow onion
1 clove garlic
3 sprigs thyme
1 sprig rosemary
1 T olive oil
1/4 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1/4 tsp ground sea salt

PREPARATION

1) Preheat oven to 375°F.

2) Rinse thyme and rosemary under warm water, pat dry with paper towels, set aside. Peel and quarter onion.

3) If still intact, remove giblets from chicken and discard. Rinse chicken under warm water and pat dry with paper towels.

4) Stuff cavity of chicken with half of the onion, garlic clove, thyme, and rosemary. Using kitchen string, tie the legs together until the cavity is mostly closed. Pull the wings so the tips overlap on top of the breast, secure with a toothpick.

5) In a small bowl, combine olive oil, garlic powder, basil, marjoram, salt and pepper. Transfer chicken to baking pan, breast-side down, and rub with the oil and herb/spice mixture. Set breast-side down in a roasting pan.

6) Cook 25 minutes. Flip chicken breast-side up and cook for 10 minutes, until just turning brown. Flip chicken back breast-side down and cook for 1 hour 15 minutes, basting with own juices to keep moist and tender.

7)  Transfer to cutting board and cool for about 10 minutes before carving.