Roasting a chicken is an easy and stress-free task that can cook up in just 30 minutes. If you don’t have time to roast your own chicken, use this recipe for store bought pre-roasted chickens.
The “simple roast chicken recipe” is a simple and easy way to make a delicious meal. The ingredients are bread, salt, pepper, garlic cloves, olive oil and an onion.
My coach pushed me to transfer from linebacker to wingback during my final high school football season. I was first ecstatic to be on the attacking side of the ball. The prospect of seeing my name in print for scoring the game-winning touchdown in Saturday’s newspaper piqued my interest. After all, I’d spent the previous three years on the defensive side of the ball, and because defensive players seldom receive their due, I was ready for my time in the spotlight.
I was completely mistaken. My coach had no intention of allowing me to carry the ball, much less catch it. He preferred to employ me as a big blocking back instead. Only one play in a playbook of over a hundred afforded the chance to get the ball into my hands. But, oh well.
Never one to give up, I embraced my new position as wingback. Playing defense was always quite straightforward for me: A) locate the player with the ball; B) tackle the player with the ball. The offense, on the other hand, brought additional problems, such as remembering plays, adapting to new assignments, and working off the snap count.
Thankfully, I was able to figure it out quite quickly. I was used to playing hard football as a former linebacker. Against lineman twice my size, I had no trouble blocking at full speed. In fact, I had a good time with the assignment. That was, until I tried to stop a pass rush from approaching.
Before our exhibition game, it was a late August day, and I had just about clinched my starting place at wingback. My high school was passionate about football–so serious, in fact, that we had lights installed on our practice field so that dusk would never prevent us from being “winners.” So, as the sun began to drop, my teammates and I were frantically attempting to tie things up before my coach spoke the dreaded words “turn on the lights.”
I was in the slot, ready to stop an approaching defensive end from getting to the quarterback. I went on the offensive as soon as the ball was snapped. I was adamant about showing this guy who was boss and, more importantly, finishing practice early. I went for the big hit… darkness, with my eyes fixed on the numerals on his shirt.
As I was removing clumps of grass from my facemask and getting back on my feet, I saw my quarterback curled into a ball on the ground, with the defensive end leaping up and down in delight. My opponent had face-planted me and sacked the quarterback with a simple “swim” maneuver. At that point, my coach threw his clipboard at me and started throwing abuses at me. During his rage, I’m very sure the phrase “waste of human flesh” came out of his lips. I’d been wrecked.
When the verbal abuse stopped, my coach grabbed my arm and we spoke about the “fundamentals” of pass rush blocking. I assume he realized I’d never been taught the fundamentals of my new job. I acquired a valuable lesson at that very time. It’s more about defending than attacking when it comes to dealing with the pass rush. It’s important about maintaining a good platform and exploiting the defensive player’s momentum to get him out of the pocket. It’s more of a reactionary approach than a proactive one.
After a few pointers and a quick lesson, I had the principles I needed to be a good player throughout the season.
Coach, I appreciate it.
Even though I’m no longer on the football field, that lesson has stayed with me throughout my life. It’s critical to master the basics before taking on a new task. Taking shortcuts or hoping for the best can only get you so far.
Today, as a food and lifestyle writer, the most common issue I face is that readers lack basic cooking skills. I’m not talking about how to boil water; that’s an excuse based on ignorance more than anything else. Instead, I’m referring about the fundamental talents or recipes that every guy should have in his culinary arsenal.
I’ve had the pleasure of writing numerous blogs for The Art of Manliness over the last year on quick, healthful, and simple meals. Now that I’ll be writing a monthly column, I thought it’d be a good idea to go through the basics again.
This month, I’m kicking things off with a simple but exquisite meal that will serve you well for the rest of your lives. A whole roasted chicken is a budget-friendly and fail-safe method to serve a crowd or a family. Even better, it’s another one-pan supper.
Spend roughly 30 minutes assembling this meal before moving on to other duties while the oven does its magic. The fragrances emanating from your kitchen will be fantastic, but wait at least an hour and fifteen minutes before opening the oven. Have faith in me. When you open the oven door, all of the heat escapes, causing the cooking process to come to a halt.
This is a one-dish meal with lean protein, veggies, and grains for a healthy, balanced evening. Of course, a simple salad may be served with this entrée. I’ve included a recipe for a simple ‘house salad’ that will go well with it.
Serve with a dry white wine or a mild red wine (Pinot Noir, Cotes du Rhone, etc.)
P.S. I need your assistance. Let me know in the comments what you’d want to learn in the kitchen. I’ll evaluate all of your suggestions throughout the year, whether it’s knife skills, how to make fresh pasta, a beautiful rib roast, or simply a salad dressing.
Salad for the House
4 mugs Green Leaf Lettuce, chopped, loosely packed 14 Cup Extra Virgin Olive Oil 6-8 Cherry Tomatoes 14 Small Red Onion, thinly sliced 14 Teaspoon Kosher Salt 12 Tablespoon Red Wine Vinegar 12 Teaspoon Italian Blend Seasoning 12 Teaspoon Fresh Cracked Pepper
In a large serving dish, combine the greens, tomatoes, and onions. Incorporate the oil and vinegar in a separate mixing dish and whisk quickly to combine the ingredients. Season with salt, pepper, and Italian blend spice before pouring the mixture over the salad. Serve after a thorough tossing.
Whole Roasted Chicken with Vegetables
Extra Virgin Olive Oil 1 5–6 pound Roasted Chicken Salt (Kosher) Fresh Thyme and Cracked Pepper 1 garlic head, sliced in half 12 oz. unsalted butter (lemon) Butcher’s Twine is a kind of twine used in the meat industry. 2 lbs. quartered Petite Red Potatoes 1 red onion, chopped roughly 10 peeled carrots Preheat the oven to 425 degrees Fahrenheit. Rinse the chicken well, removing the neck and giblets, and pat dry. Season the exterior of the chicken with kosher salt and freshly cracked pepper after coating it in olive oil. Season the cavity with salt and pepper, then load it with garlic, 12 lemon slices, and approximately 10 thyme sprigs. Pull the skin back from the breast, making a tiny pocket, and spread approximately a tablespoon of butter between the skin and the flesh for each breast. Finally, use butcher’s twine to bind the legs together. Add the remaining veggies to a shallow roasting pan or a big cast iron skillet. Toss the veggies with olive oil, salt, and pepper until they are well distributed. Place the chicken breast side up on top of the veggies and roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the juices flow clear when a knife is inserted between the leg and the thigh.
Before serving, remove the chicken from the oven and let it rest for at least 10 minutes. Slice the chicken and serve with the prepared veggies right away.
Dinner is ready to be served.
How to Make a Whole Roasted Chicken from the Kitchen Fundamentals Series Basic Knife Skills: The 6 Knives Every Man Should Have in His Kitchen
The “oven roasted whole chicken and potatoes” is a recipe that makes the perfect meal. It’s easy to make, and can be done in less than an hour. The dish is delicious, and filling.
Frequently Asked Questions
Should you roast a chicken covered or uncovered?
A: Roasting chicken uncovered is better because the skin will crisp up. If you cover it, its harder to get crispy and flavorful browning on top of a tender white meat interior.
What temperature do you roast a chicken?
A: I roast a chicken at 550 degrees Fahrenheit.
Is it better to roast or bake a chicken?
A: Roasting is better because it cooks the chicken faster and at a higher temperature.
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