Hurry-Up-And-Wait Roast Chicken

Hurry-Up-And-Wait Roast Chicken

This is the third chicken I’ve roasted this autumn…and one of the best ever. This Hurry-Up-And-Wait Roast Chicken recipe was inspired by Joël Robuchon, the famous French chef and restaurateur. It was the sensational veggies that pushed this bird to the top of the list. A roaster + a lemon + herbs + salt and pepper + veggies. The ingredients were ordinary, but the method was a bit quirky.

This recipe started with a hot oven…450º, then called to rubdown the chicken with oil or butter and season with salt and pepper. You may stuff the bird with herbs and citrus, rub herb butter under the skin or just pop it in the oven as is. The key is to roast it on one side for 25 minutes, the other side for 25 minutes, then breast up for the last 10 minutes or so. Then when you remove the bird from the oven for the obligatory resting period, jack the tail end up on a bowl, so that the juices congregate in the breast meat. We did find the white meat, which can often be dry since it cooks faster than the dark meat of the thigh and leg, to be incredibly succulent. This gravitational trick helped pull the moisture to where it was needed most. And I’d be remiss if I didn’t mention the sensationally flavored veggies that were tucked beneath my roaster. Just drizzled with some olive oil and seasoned with the basic sprinkling of salt and pepper, the chicken did all the work to flavor them impeccably. A slosh or two of chicken broth kept them from sticking to the bottom of the pan as they cooked. A perfect, one pot meal. And Bill approved (you loyal readers probably guessed that this was a meal he’d enjoy!).

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