Easiest Roast Chicken Ever
- Yield 6 servings
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Easiest Roast Chicken Ever sits in the Chicken section of Regbie. The card serves 6 servings. Plan on 55 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 whole organic brined chicken, 5 pounds
- 4 trimmed leeks, sliced
- 8 ounces cremini mushrooms, quartered
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 4 tablespoons softened butter or ghee, divided
- Aged balsamic vinegar
Method
Warm the oven to 425°F.
Blot the brined chicken dry with a paper towel.
With a sharp pair of kitchen shears , cut out the back bone and trim away excess fat and skin.
Then, spatchcock the bird: Flip the chicken over and open it up like a book. Using a kitchen knife, cut a ½-inch through the cartilage on the breast bone and firmly press down with your hands to flatten it.
Slice the leek in half lengthwise. Give the leek a quarter-turn, and then slice it lengthwise again (at a right angle from the initial cut). Keep the root end intact!
Fan the leaves under running water to release the sand and mud.
Once the leeks are cleaned, flick off the excess water and slice ’em crosswise.
Cut the carrots in uniform medium chunks and toss them on a tray with the leeks.
Tip in the quartered mushrooms and toss on some salt and pepper.
Dot the vegetables with half of the softened butter or ghee (2 tablespoons).
Lay the chicken on top of the seasoned vegetables, breast-side up.
Smush on the remaining two tablespoons of butter or ghee all over the chicken skin.
Bake the chicken in the oven for 45 minutes or until the breast registers 150° F on a meat thermometer and the thigh meat hits 170° F.
Move the chicken to a cutting board and let it rest for 15 minutes before carving it. In the meantime, toss the vegetables in the pan with a splash of balsamic vinegar.
Kitchen notes
- Don’t forget to save the carcass and back bone for bone broth !
