One of my favourite childhood memories is of coming home after school on a cold winter day and opening the door to the smell of roast chicken in the oven. My mom had a convection oven that she used almost daily and she could make a killer roast chicken dinner. Mom always sprinkled Spike seasoning on her roast chicken, but I prefer herbs. This time of year the herbs in my garden are still trying to revive after the winter cold, so I used dried herbs. I’ll definitely be making this again in the summer when the herbs in my garden are at their peak…
Makes 6 servings
ROAST CHICKEN
Ingredients:
1 whole 3.5 lb organic free-run chicken
1 T crushed garlic
1/4 cup red wine vinegar
1/4 cup olive oil
1 t each dried herbs: parsley, marjoram, thyme, rosemary (or 1 T fresh, finely chopped)
1 t sea salt
Instructions:
- Preheat the oven to 450 degrees F. Rinse chicken in cold water and place in an oven-safe stainless steel pot or a 9×13 baking pan.
- In a glass measuring cup combine the rest of the ingredients and whisk with a fork. Pour some herb mixture inside the cavity of the chicken, under the chicken and around the edge of the chicken.
- Add 1/2 cup of water to the pot.
- Drizzle olive oil, salt & pepper on the top of the chicken.
- Bake for 15 minutes.
- Turn oven down to 325 and bake an additional 1-1.5 hours till chicken is 180 degrees on a meat thermometer when inserted into thickest part of the chicken. Baste throughout roasting time to keep chicken moist.
- Remove from oven, place chicken on a platter and set aside while preparing side dishes. Save juice for gravy recipe (below).
CROCKPOT VERSION: Mix oil, vinegar and spices in a mug, using a fork to whisk. Place frozen chicken in crockpot, pour oil and vinegar mixture over chicken. Cook on low for 8-9 hours. Chicken is done when 180 degrees on a meat thermometer is reached when inserted into thickest part of the chicken.
GRAVY
Ingredients:
chicken juices
water
1/4 cup corn starch
Instructions:
- Strain juices into a 4 cup measuring cup. Add water to bring it up to the 4 cup measuring line.
- In a mug, whisk corn starch into 1/4 cup cold water, set aside.
- Bring juices to a boil over medium high heat. Whisk in cornstarch paste and bring back to a boil, whisking briskly until thickened. Add salt & pepper to taste. Remove from heat, serve hot, drizzled over roast chicken and rice or mashed potatoes, with a side of steamed green beans.
- Enjoy!
Plum Hill 