Easy Weeknight Roasted Chicken

Easy Weeknight Roasted Chicken

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  • Posted: April 12, 2018 11:30

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  • Posted: April 12, 2018 11:30

    bonappeteach

    I honestly make this once a week. It's absolutely addictive and honestly really simple. Nothing particularly new about the recipe but its more about the technique with getting a delicious juicy chicken with a crispy outside! Perfect for meal prep because I am all about the leftovers! Here is the full recipe. Serves: 6 Cooking Time: Will Vary ### INGREDIENTS * 1, 3-4lb Whole Chicken * Olive Oil * Sea Salt * Black Pepper * Optional: Fresh Rosemary or Thyme ### INSTRUCTIONS 1. Begin by butterflying your chicken. Use a pair of high quality kitchen shears to remove the back bone of the chicken. Use your hands or a knife to crack or cut out the wish bone to help open the chicken up. 2. Place the chicken in a wide container skin side up (9x13" baking pans work well) and then pat the chicken dry with a paper towel. 3. Coat the chicken in sea salt and black pepper. Add the olive oil and rub the oil and seasonings into the chicken so it is completely coated. 4. Sprinkle with chopped rosemary or fresh thyme. 5. Cover and refrigerate for a minimum of 4 hours (you can prep this the night before or the morning of). 6. Preheat the oven to 425 degrees F. Prepare your pan by covering it with parchment paper. 7. Place the chicken skin side up onto the pan. Bake the chicken with the rack in the middle of the oven for 45 minutes. 8. Check the temperature by placing the thermometer in the thickest part of the chicken (usually the breast). the temperature should reach a minimum of 165 degrees. 9. Bake for additional time as needed until it reaches the correct temperature. 10. Remove the chicken from the oven and let it rest for 10-15 minutes. This help the juices rest and not run all over when you go to cut it into pieces. 11. Slice the chicken into 6-8 pieces. I like to remove the wings, the drumsticks, the thighs and the the breasts. Slice the breast meat into thicker pieces so everyone can eat different parts of the white and dark meat. ### NOTES Use a smaller chicken to achieve a well cooked bird! This way it cooks evenly on the outside and the inside!