For years and I mean years, I was a huge fan of the rotisserie chicken at the supermarket. It was a quick easy and healthy, or at least I thought it was. Turns out those chickens sit under the heating lamps for hours and have a higher rate of e-coli. Gross, right? They also don’t taste like real chicken; the meat is too wet and salty. I don’t know if that makes sense, but they seem very artificial to me.
There is one exception – Whole Foods Market or an organic grocery store that sells antibiotic and hormone free rotisserie chickens. They usually sell for about $9 to $12 dollars, which seems like a lot. However, you’re paying for quality. The same goes for raw whole chickens – always get the best you can get. It’s kind of the key behind this Perfect Roasted Chicken recipe. The meat will last all week and pay for itself.
Another secret to the best damn chicken you will ever taste is fat. You can use butter, bacon fat, olive oil or organic avocado oil mayo, like I did in this recipe. You then mix in some herbs, and slather the entire chicken in the mixture. The finishing touch is plenty of salt and pepper. A hot preheated skillet gives the dark meat a head start while the white meat cooks more slowly, giving you a more evenly cooked bird. This recipe earns its title, Perfect Roasted Chicken.
An added benefit to cooking the bird in a skillet is that after it cooks, you can make pan gravy using the drippings. And don’t you dare throw the carcass out. Throw it in the freezer along with any vegetable scraps and make two weeks worth of chicken stock. This Perfect Roasted Chicken is the gift that keeps on giving. Enjoy!
If you decide to take a chance on these Perfect Roasted Chicken, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 (3/12 pound) free-range whole chicken, patted dry
- 2½ teaspoon salt
- 2 teaspoon black pepper
- 3 tablespoons organic avocado oil mayo
- 1 teaspoon EACH of rosemary, thyme and lavender, minced
- ½ onion, sliced in half (optional)
- Season the chicken inside and out with salt and pepper. Let rest uncovered on the counter while you pre-heat oven.
- Place a 10 inch cast iron or a oven proof skillet in oven while it pre-heats.
- Whisk together mayo and minced herbs. Rub the seasoning all over the chicken, including under the skin. Stuff the onion into the cavity.
- Once oven is pre-heated, carefully remove cast iron skillet from oven. Transfer the chicken to the skillet breast side up. Place chicken back into oven for 50 minutes or until juices run clear. Enjoy!