Roasted chicken seems to be a favourite with most people. Especially children, they would seem very happy when they see a whole roasted chicken being served at the dinner table, and would be waiting eagerly for that first cut of drumstick!
The festive Christmas is coming soon, roasted chicken is a superb meal to serve to family and guests. Nobody would say no to tender roasted chicken, served with some favourite side dish.
My favourite part of any cooked chicken are the wings! What's yours?
I served this with some warm potato salad and some greens. Yummilicious!
Each year my siblings and I, would celebrate Christmas over at my younger sister's place. We would sometimes have roasted turkey with stuffings or roasted chicken, whatever we chose to make, everyone will be eagerly waiting for dinner (and the presents, of course!) with the same question every other minute or so, "are the roasts ready?" !!
(adapted from "Fifty Shades of Chicken")
1 (3-1/2 to 4-pound) chicken, patted dry with paper towels
1 teaspoon coarse kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
2 teaspoons minced fresh basil
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
- Rub the chicken all over, including the cavity, with the salt and pepper.
- In a small bowl, stir together the mustard, basil, and garlic and slap it hard onto the bird everywhere you just rubbed the salt and pepper. Refrigerate overnight or for at least 1 hour.
- Preheat the oven to 400F. Place a rack in a roasting pan.
- Carefully lay the bird on the rack, breast side down. Drizzle with 1 tablespoon of the oil. Roast for 30 minutes. Thrust a wooden spoon into the chicken cavity and flip the bird over so the breasts are up, drizzle with the remaining oil. Continue to roast until the bird is golden brown and quite done, about 30 to 40 minutes longer. Enjoy.
I am submitting this post to "Baby Sumo's Christmas Recipe Collection 2013" event hosted by Baby Sumo of Eat Your Heart Out.