Monday, March 5, 2007

Roasting a Whole Chicken

I'm convinced that a roasted chicken is the perfect Sunday dinner.
  • I love the ritual of rinsing off the chicken and then slathering it in some concoction of spice, citrus, fat and flavorings before putting the thing in the hot oven.
  • I love the smell that wafts through the house as it begins to brown and the fat drips into the roasting pan.
  • I love tucking root vegetables around the chicken in the pan. The easiest side dish ever!
  • I love crispy chicken skin and being the chef means I get first dibs.

So, this Sunday I did a Greek rub on my bird. I'd do it again, except I'd leave my bay leaves whole as I had to scrape them off the chicken before slicing - they are just too tough to eat. I wish bay leaaves were tender and edible, I love their flavor!

Greek Rub for Roasted Whole Chicken

2 lemons, skin and pith cut off, leaving only the supremes
3 garlic cloves, smashed, peeled, roughly chopped
2 whole Bay Leaves
1 Tablespoon Greek Oregano*
1 Tablespoon fresh Thyme leaves
1 teaspoon salt
5-7 long pepper corns (or 1/2 teaspoon fresh ground black pepper)
1/2 Cup Olive Oil

Combine the above ingredients in a bowl and smash with the back of a spoon to release the lemon juice into the mix. Slather inside, outside and under the skin of a chicken before roasting.

*A note on Greek Oregano: I used an herb called Threebe. It's a rare Greek herb that my husband bought for me at Le Sanctuaire (great spice and kitchen stuff store in Santa Monica, that you should have heard of if you consider yourself a foodie). I like Threebe but I actually prefer Greek Oregano, which is a more fragrant and bright sister to the Mexican Oregano that is readily available. I'm out of Greek Oregano, hence, Threebe.

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