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Now on to the chicken dinner … I’m a huge fan of the home cooked meal that doesn’t take a ton of prep, but is healthy and delicious. I mean, who isn’t?!? Hello roast chicken, I am calling your name. I know it is easy to grab a rotisserie from the grocery store, but I promise you making it yourself will taste so much better!!
Through the years I’ve been taught many different ways to roast a chicken from stuffing the cavity full of lemons and garlic to bathing the bird in loads of red wine. I was wondering what the “real deal” on chicken roasting perfection would be so I checked out one of my favorite culinary resources America’s Test Kitchen. If you haven’t heard about them you should really check them out. They are all kinds of amazing on everything from recipes to product and equipment reviews. They also have a television show on PBS that always leaves me hungry! Don’t even get me started on their recipe for honey fried chicken.
But I digress; back to our beautiful roast chicken. It is truly a perfect one-pan meal when you add in the veggies. What is more perfect is that you will probably have leftovers for lunch the next day.
Super Juicy Roast Chicken
The secret for roasting a chicken is to brine it just like a lot people do with their Thanksgiving turkey. Brining is super simple and guarantees you an extremely juicy and delicious chicken. Brining is literally just soaking your chicken in a salt/sugar bath. It is that easy.
- ¾ cup sugar
- ¾ cup salt
- 8 ½ cups of water (room temperature)
- Using medium sized bowl or stockpot, mix all together making sure salt/sugar has completely dissolved.
- Place chicken into brine and place in the refrigerator for 1 hour.
- Be sure to remove innards from chicken before placing into the brine.
- After 1 hour remove chicken from brine and pat dry.
- 4 Tablespoons of softened butter
- Salt and pepper
- Place chicken breast side up on an oven safe grill pan or a roasting pan with a V rack.
- Take your softened butter and rub it on the chicken like it is your baby needing sunscreen. Lather that little bird up!!
- Then salt and pepper liberally, even the cavity. This is not a case of less is more when it comes to seasoning.
- Take a bit of trussing string and tie in the drumsticks bringing the chicken together. (Quick Tip: Ask your butcher for a bit of trussing string. They will usually give it to you for free if you ask nicely)
- For the veggies it depends on how much space you have in your pan. For my grilling pan, I used about a half of head of cauliflower (roughly chopped) and about a cup of carrots chopped thinly which makes them uber crispy and delicious.
- The trick is to toss your veggies in a TINY touch of olive oil so the salt and pepper sticks better when you season them.
- Tiny glug of olive oil then salt and pepper your veggies lightly before placing around the chicken. Emphasis on tiny because your chicken is going to sweat the most amazing juices and if you put too much oil on your veggies then they will end up slimy and mushy.
- Cook at 375 for 50-65 minutes.
There is such an incredibly amazing smell in your kitchen when you are roasting a chicken. It is perfect for this time of year. It is definitely getting me more in the mood for fall. What are some of your favorite recipes for fall? Tell me EVERYTHING!!!
Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.