...easy roasted chicken...
We bought two whole organic chickens the other day. They came in a pack together and considering the flavor that comes from using a whole chicken, bones and all, I was happy to find some recipes to use on the bird. I found this one when it was time to make dinner, and I didn't know what to do. The ingredients were all in my pantry and the cooking method was super easy. If you don't have a dutch oven, you could use a 9x13 pan, anything with some good rim I would say. The chicken cooked up with nice and crispy skin, and a juicy inside. Pretty much exactly what you're looking for when you're just roasting a chicken I'd say.
Preheat the oven to 450. Rinse the chicken and pat it dry. Rub the bird with olive oil and place in your pan.
Combine 1/4 teaspoon each of salt, pepper, dried oregano, dried basil, paprika, and then 1/8 teaspoon of cayenne. I threw some onions and herbs up the cavity for kicks.
Cook for 20 minute at 450 then lower the oven to 400 and cook for 40 minutes. Check that it's done then cut up the chicken. Confession. We definitely had to refresh our knowledge and watch this video before cutting up the chicken.
When you're all done, why not save the bones and make stock? We did- and it was a great addition to other things I cooked up this past week.