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Thank you Thank you thank you! All the way from Sri Lanka. First time I ever tried roasting a whole chicken. Deeply appreciate the advice on -no thermometer and no baster tips.
Thanks so much. Especially during these times when we are reluctant to go to Costco or even the grocery store and not knowing who is touching these chickens. Just buy a whole uncooked chicken and make your own.
Hi, Shirley — I agree these are strange and unusual times. Glad you liked the Roasted Chicken recipes. Thank you for taking time out of your day to let me know. Take Care!
This chicken came out SO delicious. Let it air dry for 48 hours. Will make roast chicken this way every time.
Hi, Jeanne! That’s great to hear! I’m glad you enjoyed the recipe. Thanks for taking the time to let us know!
where are the brining instructions? Weird.
Hi Marc! The instructions are in the recipe. This is a dry brine–it doesn’t involve water. It involves slathering the chicken with herbs and salt and lemon zest and olive oil. It’s a different approach from perhaps what you’re accustomed to? Thanks for your question.
Wow, this is a great starter recipe. There are only 2 of us, so I adapted it for a game hen. I also wanted to use a vertical roaster. I made the same quantity of rub as for a large chicken. I found my herb racks were out of thyme (need to run to Penzeys), so I used Herbes de Provence instead. We have a Ponderosa lemon tree in the back yard, so I picked a plump lemon – probably at least 50% bigger than most grocery store specimens.
I followed the preparation as described, except that I used about 1 teaspoon of rub inside the game hen, and one teaspoon under each side of the breast skin. I left it in the fridge for just 2 hours, because we were hungry! I stuck a 1/4 lemon wedge into the center of a wire vertical roaster, as the roaster would be occupying the cavity. I made sure that the cut surface of the lemon was up against the inside of the breast part of the cavity to keep it moist. I put the roaster into a small ceramic roasting dish, with about 1 cup of wine and 1 cup of water – enough to make a 1/4 inch depth of liquid.
I then parboiled some red and white creamer potatoes for 10 minutes, and tossed them with 2 tablespoons of the rub. Everything went into a 375F oven for 40 minutes until my Thermapen showed 160F in the breast. I did have to tent the upper breast for the last 15 minutes, but that often happens.
I let the hen rest, and poured the juices into a fat separator. I made some haricot verts, tossed in skillet tomatoes and chopped olives while the game hen rested. I didn’t have the energy to thicken the juices, but when we served half a hen each, I poured the defatted juice over the meat.
Wow, it was amazing! Using a little of the rub on the potatoes really brought it all together. I have frozen the remaining rub, and will certainly make this again. Two hours in the fridge worked, but if I was a little more organized, I would probably leave it 12 hours or overnight. Nevertheless, it was very moist and utterly delicious – thank you Summer!
Hi, Dawn! I’m so glad this recipe worked as a base for your creativity! Dinner sounds delicious! Thanks for sharing your cooking with me!
I made an error in typing the amount of rub used for the potatoes. It was 2 TEAspoons, not tablespoons! Tablespoons would have made them way too salty.
Hahaha! No worries! It happens all the time!
Have not tried the chicken yet, but I sure will, just wanted to tell you I have been receiving Simply Recipes for a long time, love them. And also the dry brined turkey I fixed for family
at Thanksgiving was the best ever!!!! Simply Recipes is my go-to website for anything I want to cook. As a very senior citizen, I don’t cook much anymore but I will fix something that will be for a few meals, not just one. And you have lots of recipes that will do that. Again, my congrats on the best ever recipe website!!!!
Ahhh, Dot, what a thoughtful comment! Thanks for telling me how much you loved the turkey recipe! I hope this one makes you just as happy!
I love your recipes, and I use them often. Roasted chiks are a family favorite, espically my wife’s. My grandkids somehow are tuned into my thoughts when I’m thinking of roasted chicken, because they always show up, “just in time” my wife and I love it, of course. I’ll give this recipe a spin around the block in probably, oh———72 hours or so. Thanks, I’ll let you know how the kiddos like it.
Hi, Rodger! Roasted chickens are staple at my family table too! I hope everyone loves it!