Whole Roasted Chicken with Tomatoes
I have a dear friend who is well into her 90s. She continues to work, travel the world, and inspire many—no one more than me. She truly knows how to enjoy life and goes for simple things: one of her favorite meals is roasted chicken with tomatoes. How easy this made life for me when we lived near each other! I loved making this fun and satisfying dish for her.
1 whole 5-lb chicken*
1 pint organic grape tomatoes
Sea salt & fresh ground pepper
SIDES & Garnish options
Side of greens: fresh with your favorite homemade dressing, or lightly cooked
Garnish of basil leaves, balsamic vinegar, and extra virgin olive oil
Heat your oven to 450°F
Rinse and dry chicken very well inside and out
Salt and pepper the cavity
Truss with twine or sewing thread around ankles and breast/wings (see photo)***
Rain 1 teaspoon sea salt all over and sprinkle with pepper
Pop in the oven & roast for 20 minutes, then reduce heat to 375°F and meditate for an hour :)
Sprinkle grape tomatoes around the bird and cook another 10 minutes
When ready to eat, baste with juices, slather with a smidgen fresh butter, and serve with your side of greens
Drying your chicken very well is important: the less it steams, the drier you can make the heat, and the crispier and more delicious the outside will get.
Generally, chicken should cook for 15-20 minutes per pound to make sure it’s done but not overdone. When I make this recipe just right, the bird is so tender and the tomatoes so juicy that I let my friends know it’s fork and knife optional :)
*Please buy the best organic—and ideally pasture-raised—chicken you can get your hands on.
**Cooking twine may sound fancy-dancy, but it’s available at most grocery stores and will come in handy from time to time. A big ball costs about $5 and will last you ages.
***Trussing is just chef-speak for tying :) A nice tight truss keeps the bird from drying out.
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