|Photo courtesy Yahoo Shine, Chow Ciao.|
Now there's one all defrosted and staring me down in the fridge. It was downright taunting me. I needed help. Strange enough, Yahoo Shine came to the rescue in the form of Fabio Viviani and his Perfect Roast Chicken recipe. (Hello hot stuff!)
(First, let me preclude this by saying, when I watched Top Chef, I LIVED for Fabio. I did. I thought he was amazing and I wanted to eat anything that man made. I'm glad to say that I can, thanks to his section on Yahoo Shine. )
Knowing what you now know about me and roast chickens, you'd think I'd found a way to mess this up. I'm so stinking happy to say that this roast chicken did not best me. That sucker was juicy. It was downright moist. Even the kid ate it without complaints. (Okay, yes, with ketchup, but seriously, he's 3. Underdeveloped palate.)
In case you haven't seen Fabio in his Chow Ciao section on Yahoo Shine, I'm reposting his fantastic recipe here and adding my modifications for an electric non-convection oven.
Here's the original:
Perfect Roast Chicken
Recipe by Fabio Viviani
Yield: 2 - 4 Servings
1 whole chicken, fryer 2-4 pounds
2 sprigs thyme
2 sprigs sage
2 sprigs rosemary
1 lemon, sliced
5-6 garlic cloves, crushed
¼ cup extra-virgin olive oil
sea salt and cracked pepper to taste
Preheat oven to 450F.
Remove the organs, gizzards and neck from chicken.
Rinse chicken inside and out with cold water.
Pat the chicken dry with paper towels so that the oil and seasoning will stick.
Rub oil all over chicken and season heavily with salt and pepper.
Stuff the cavity with garlic, lemon and herbs.
Place chicken on pan, breast side up, and put into preheated oven.
Cook for approximately 15-20 minutes until the skin is crispy and brown.
Put a meat thermometer in the breast, and turn the chicken over, breast side down and turn the oven down to 350F.
Leave in the oven until the thermometer reads 150F approximately.
Remove from the oven and let rest for approx. 10 min or until the thermometer reads 160-165F.
Cut the chicken into legs, drums, wings, breasts and platter.
Drizzle with EVOO and garnish with fresh herbs.
Sounds delish, right?
Here's my small modification, on an electric stove, keep it at 450 the whole time. It won't dry out, I promise. But there's no real way to get that skin to sizzle and brown without a convection oven. Gas stoves may have different results, so of course, YMMV.