It has taken me some time to get comfortable with the kitchen in my new Brooklyn apartment, but I think I’ve finally found my flow. I’ve been going through my recipe binder and cooking up some of my favorite meals.
Roast chicken is a dish that can be enjoyed at any occasion. I tend to make roast chicken twice a month, or more depending on who I’m feeding. It might seem like there are an infinite number of ways you could cook it, but the most basic version will always satisfy—with salt and pepper only! Even if your dinner party guests prefer their meat seasoned with more exciting spices such as ginger or cinnamon; they’ll love this simple yet elegant meal when served alongside some fresh vegetables.
I’ve tried many roast chicken recipes over the years and I can confidently say that the New York Times Simplest Roast Chicken recipe by Mark Bittman is the best recipe with the simplest approach.
If you don’t yet own a Le Creuset Cast Iron Dutch Oven, this recipe is reason enough to invest in one. Living in New York City I don’t have a ton of storage space, so I am very selective with what I keep on hand. I’m happy to share that my small 3 1/2 quart Le Creuset Round Dutch Oven is the perfect size to fit a whole chicken and it doesn’t take up too much space in my small Brooklyn kitchen.
- 1 whole chicken, 3 to 4 pounds, trimmed of excess fat
- 3 tablespoons extra virgin olive oil
- Salt (I use Maldon Sea Salt Flakes) and freshly ground black pepper (I use a McCormick Fresh Pepper Grinder)
As I’ve perfected this recipe, I’ve learned that sometimes the outside of the chicken isn’t as golden brown as I want it it to be in the end. You may consider a brief broil once the chicken is cooked through– but keep an eye on it so it doesn’t burn.
I posted this video tutorial on my instagram. I hope you find it helpful!
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