This week’s (well, technically last week’s…) Dorie recipe features a chicken that roasts hot (450 degrees, that’s the “hurry-up” part) and then rests in a quasi headstand (…”wait”), ostensibly to return moisture to the breasts. I will say, this chicken was moist and delicious, but if I thought it was a pain-in-the-mess to flip the hot roasting chicken during and after roasting, you’re probably going to order take-out again. Don’t do it! Roast chicken is about the simplest, and most satisfying, home-cooked din-din you can make; especially if you throw some fingerling potatoes and a splash of white wine in the roasting pan.
Julia Child’s “450 to start-350 to finish” technique has been my standard, but thanks to the crew at Sunset magazine, who roasted and blind-tasted 50 chickens, we have an even simpler method: 425 degrees until done.
Recipe for Hurry-Up-and-Wait Roast Chicken, pp. 202-203, from Around My French Table, by Dorie Greenspan. Get the book, cook with us, and join the fun at French Fridays with Dorie!
Amy’s Kitchen Coach Tips
- Add fingerling potatoes and 1/2 cup white wine or water to the roasting pan for delicious treat.
- Try a lemon (quartered) and a couple cloves of smashed garlic in the body cavity. No need to peel the garlic.
- Zuni Cafe’s Roast Chicken with Bread Salad is one of the best dinners on the planet. You can improvise at home: after roasting the chicken, remove the bird to rest and toss the bread salad in the roasting pan for a few minutes: grilled or toasted rustic bread, torn in 2 inch chunks, a few handsful hearty greens (frisée, escarole, arugula, baby mustard), 4 scallions and 4 garlic cloves (sauteed in olive oil until softened), 2 tablespoons each toasted pinenuts and currants, and a couple tablespoons white wine vinegar whisked into 1/4 cup olive oil. Smitten Kitchen adapts the whole works very nicely on her blog.)
- 1 chicken
- 1 tablespoon olive oil or butter
- salt and freshly ground black pepper
- Bring chicken to room temperature and preheat oven to 425 degrees F.
- Put chicken in a roasting pan and rub the skin with olive oil or butter. Sprinkle inside and out with salt and pepper.
- Roast in oven until done, about 15-20 minutes/pound, or until breast is 165 degrees, thigh 165-175.