Every home cook should have their arsenal of classics.
Simple no-fail recipes they can whip up on a whim.
This recipe is one of those classics.
A simple chicken, seasoned with nothing more than salt & pepper, roasted on high heat for an hour to create the most glorious crispy skin.
Mmmm mmmmm mmmmmm.
You know what I really love about this recipe? It takes almost no effort (just pop it in the oven and wait!), but it tastes like you slaved away for hours!
Once you master this simple technique, you’l never pick up a store-bought rotisserie chicken again.
Goodbye gloopy soggy chicken, hello tender juicy meat with salty crispy crunchy skin. 😀
Have fun fighting over your favorite parts of the chicken!
Serve with a simple baked potato and side salad and you’ve got yourself a meal.
Classic Roasted Chicken
- 2-3 pound fryer chicken
- several tablespoons olive oil or butter don't use butter if dairy or lecithin free, use safflower oil for low amines and low salicylates
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
Preheat the oven to 450 degrees Fahrenheit.
Remove any giblets from the inside of your chicken and pat the outside of the chicken dry with paper towels.
Rub the entire surface of the chicken with olive oil or butter, and then sprinkle generously with kosher salt & pepper. Make sure you get the seasoning on all parts of the chicken, especially the thighs & wings!
Place the chicken on a rack in a roasting pan (this will get you the crispiest skin since the air can circulate around the whole chicken) or in a large baking dish.
Roast in the oven for 1 hour, until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden and crisp.
Remove the chicken from the oven and let rest for 10 to 15 minutes to let the juices redistribute throughout the meat before slicing and serving.
Take some lettuce, place it in a bowl.
Top with your favorite protein, veggies, nuts, fruits, & cheese.
Drizzle with homemade dressing.
Congratulations. You just made dinner.
Seriously! Dinner doesn’t have to be a long drawn out affair every night.
Sometimes the simplest dinners are the most enjoyable ones.
Like this Rosemary Blue Cheese Chicken Salad.
It comes together in twenty minutes. Less time than it would take to grab dinner or order takeout!
Plus, who doesn’t want bites of creamy blue cheese dressing, crispy chicken pieces, sweet & salty nuts & cranberries, and tender fresh lettuce?
It’s a party in a bowl, people.
If you feel intimidated by dinner, this salad is a great place to start.
Easy recipe, big flavor.
Rosemary Blue Cheese Chicken Salad
- 1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- Drizzle of olive oil or other cooking oil
- ¾ lb mixture of red & green leaf lettuces, washed, dried, & torn into bite-sized pieces
- 1 cup walnut pieces
- ½ cup dried cranberries optional
For the dressing:
- 1 ½ tablespoons red wine vinegar
- 2 tablespoons sour cream
- 1/8 teaspoon salt
- ¼ teaspoon ground black pepper
- 5 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ cup crumbled gorgonzola cheese
Place the cubed chicken in a medium bowl & add the salt, ground black pepper, rosemary, and garlic powder. Toss with your hands until evenly coated.
Wash your hands well with warm soapy water & get out a skillet for cooking the chicken. Drizzle olive oil (or other cooking oiinto the pan, & warm over medium-high heat. Add the chicken & cook, stirring occasionally, until the chicken pieces are crispy & golden all over, roughly ten minutes. Remove to a plate & set aside.
Add the lettuce to a large serving bowl, & prepare the dressing. In a small bowl, whisk together the red wine vinegar, sour cream, salt, pepper, olive oil, and honey. When combined well, stir in the gorgonzola.
Pour half of the dressing over the lettuce & toss to combine.
Divide the lettuce onto 4 serving plates, top with chicken, walnut pieces, cranberries (if using) and drizzle with extra dressing. Enjoy!