In this recipe, a whole chicken is butterflied(my way), washed and rinsed and seasoned with only four ingredients--green seasoning, lemon juice, salt and pepper. I promise you that you will not experience anything more heavenly, delicious, economical, healthful and satisfying. If you are just learning to cook, and if you don't learn any new recipes this year, I urge you to make this. This is the simplest roast chicken you will ever make. It basically cooks on its own with no fussing over it or basting required.
Preheat the oven to 350 degrees Fahrenheit. You will also need a narrow roasting pan.
Remove the neck and innards if they are still in the cavity of the chicken. Wash the chicken with the juice of 1/2 a lemon--you may rub it with the lemon to remove any freshness. Rinse with several changes of water. Drain and pat dry. Place the chicken back-side down and cut the chicken down the entire length of the breast line. Place the chicken breast side up on a flat surface and and press with the palms of your hands to flatten.
Place the breast side down and generously season with salt and pepper. Rub in green seasoning and squeeze a bit of the juice from the lemon over the area.
Turn the chicken breast side up and repeat the same process--salt, pepper, green season and lemon juice.
If you plan to roast immediately, drizzle with a generous amount of extra virgin olive oil and place in a preheated oven.
If you are marinating, place the chicken in a zip lock or other cooking bag and marinate in the refrigerator 3-4 days or less. As I mentioned above, it is important to let the chicken come to room temp before roasting. You may also leave it uncovered in the refrigerator for a day or two, which dries the skin and helps it to become crisp during roasting.
Roast @ 350 degrees fahrenheit until the chicken skin is nicely brown and juices run clear. It takes about 75-90 minutes in my oven. DO NOT OVERCOOK! Once it is out of the oven, transfer to a cutting board, cover with foil or parchment paper and let it rest for 20 minutes to allow the juices to redistribute. Cut into pieces.
I gently and swiftly press a paper towel over the sauce in the roasting pan to absorb any oil, leaving only the sauce which can be spooned over freshly steamed jasmine rice to be served along with the chicken.
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Notes
SERVING SUGGESTIONS:You may also serve with stewed red beans, potato salad, roasted potatoes or a green salad.