Ciao'd while watching Chopped, the bacon edition. Yeah, I know.
In East Cork, by the sea,
The hens, the hens, they call to me.
Leg Horn, Sussex, Barred, and Black,
As red beaks peck, orange feet tack.
Early dawn, in their Palais du Poulet,
Do they wonder what brings the day?
The sustenance of Ballymaloe,
They take and give as they go.
Eggs for breakfast, chicken for dinner,
Is the cook winner or sinner?
ROAST CHICKEN WITH ITALIAN HERBS AND LEMON
Come sit on the culinary therapy couch and let me talk you down from the anxiety ledge. Roasting is one of the easiest ways to cook poultry. Bring the chicken to room temperature, slather it with herbs and olive oil, and stuff it with herbs and lemon. Stick the bird in the oven, walk away, have a glass of wine, and then check its temp with an instant-read thermometer. Seriously simple! I'm serious.
Serves 4 to 6
3- to 4-pound whole chicken
2 tablespoons chopped mixed herbs, such as rosemary, sage, and oregano
Zest of one medium lemon, finely chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil (I like the Lucero Green Collection)
1 medium lemon (use the one you zested)
2 sprigs fresh rosemary
2 sprigs fresh sage
3 sprigs fresh parsley
1/2 cup white wine
Preheat the oven to 400 degrees.
Rinse the chicken inside and out and pat dry. Place the chicken on a slightly tilted dish to let the water drain from the cavity as you prepare the rub (and then pat dry again). In a small bowl, mix the herbs, lemon zest, salt, and pepper. Add the olive oil and stir to combine.
Season the cavity of the chicken with salt and pepper. Place the chicken on a rack
(v-shaped or flat) in a roasting pan. Using a skewer or toothpick, pierce the zested lemon all over (10 to 15 places). Slip the lemon into the cavity with the rosemary, sage, and parsley sprigs. Tie the legs together with kitchen string and tuck the wing tips under the back. Slather the chicken with the herb mixture, rubbing it into the skin and cavities. Pour the wine into the pan.
Roast the chicken until the thickest part of thigh registers 170 degrees and the juice runs clear, about 1 to 1 1/4 hours. Transfer the chicken to a cutting board, tent loosely with aluminum foil, and let rest 15 minutes before carving.