Have you ever heard of people talking to their plants because they say the plants grow faster and more beautiful? Well, I think the same goes for food. I admit it, sometimes I do talk to the food I’m cooking or prepping. It’s like encouraging it to taste good and reminding it how much we appreciate it when it turns out perfect (no pressure, right?). This time however, I just wanted to show my love and undivided attention to my food, a whole chicken I wanted to roast in the oven. Like any good relationship it’s not just what you say, but also what you do. So, what I did was give my chicken the ultimate spa treatment yesterday. I massaged it with olive oil and some Herbs de Provence and did some actual buttering up! Here are the details for your very own chicken spa treatment:
- 1 whole chicken, with skin
- 4 Tbsp. of butter (I always use unsalted)
- 1/2 white onion
- 1 shallot, minced
- 5 cloves of garlic, cut in half
- 1/4 cup of Herbs de Provence (unsalted)
- 1 lemon
- 1 rosemary stem
- Olive Oil
First you want to clean out the chicken. Please make sure the inside is clear of any giblets. Squeeze half of lemon and use the juice to slather all over the chicken. Quickly rise the lemon juice and pat dry. Salt the chicken to your desired taste. In this instance I used roughly about 1 tbsp. of sea salt. Crack pepper to your desired taste. Pour olive oil and about 1/4 cup of Herbs de France over chicken and massage thoroughly. Do not be afraid to massage deep, I promise the chicken will not complain you are hurting!
Chop the onion, shallots and garlic. Slice the other half of the lemon into thin slices. Separate the rosemary into 3-4 smaller stems. Take the butter and slice it (or take small amounts) and add under the skin of the chicken. Also under the skin stuff 2-3 pieces of shallot, garlic and lemon slices. Most of the onions, garlic, shallots and lemon slices however are used to stuff the inside of the chicken along with the rosemary.
Let it marinate in the refrigerator for 3 hours. If you have butcher’s twine, tie the legs together so that the stuffing remains inside. If you are like me and don’t have this readily available, you can simply use a smaller pan to cook the chicken. In my case I used my iron skillet and that worked just fine. Cover with foil and roast in the oven for 1 hour at 500 degrees. After 20 minutes remove the foil and let the chicken enjoy the next 45 minutes in the oven (or in this case, a dry sauna session).
It’s good to remember to check the temperature of your bird using a meat thermometer so you know it has reached the right temperature and it is safe to eat. Every oven is slightly different and opening the oven door will also impact the temperature.
This chicken was so juicy and flavorful. The best thing about it is that I have left overs! Since it’s already seasoned, I can freeze it and use it when I need a quick meal or prepare and use in so many different dishes.
I hope you enjoy. I know your chicken will!