Nearly two weeks ago, Adrianna from A Cozy Kitchen reminded me how easy and tasty roasted chicken can be. Many people are afraid of roasting chicken. I’ll admit, like poached eggs, I did feel a certain amount of trepidation loading my whole chicken into the oven and setting the timer. Although that was slightly offset by the “I’m better than you” feeling I basked in while purchasing a whole chicken at the grocery store when all the other shoppers were shoving their pre-cooked tenders shamefully into plastic shopping bags.
And Adrianna’s recipe is good. My mouth is still watering just thinking about it. Olive agrees. She LOVES roasted chicken, especially Adrianna’s. My chicken was only halfway through it’s cooking time when my apartment filled with the sweet aroma of lemons and the sound of the chicken crisping as I turned it over in the pan…I had to stop myself from throwing myself face first into the pan, salmonella be damned.
The chicken I’ve been speaking of was long gone several days ago. It seems, as I’ve discovered, I’m not very good at carving chickens. So while I had some tasty legs and breast meat to take to work with me, most of the chicken ended up shredded in chicken salad and tacos. The next time, I vowed, I’ll cut the chicken before hand. And oh my. So much easier. So if you’re going for style and flash, by all means, roast a whole chicken. And use Adrianna’s recipe. It’s divine and it’ll make your house smell like heaven. But if you’re going for ease, cut it up beforehand and roast it in pieces. Or if you’re short on time, buy it already cut up. There’s no shame in that!
This would be so easy to make on a Sunday evening and use all week in lunch! Especially if you’re participating in Family Fresh Cooking’s Project Lunch Box, which challenges readers to pack healthy, tasty meals for themselves and their families for the next 30 days!
Simple Roasted Chicken
Adapted from A Cozy Kitchen
1 whole roasted chicken, cut up (here’s a great video if you’re not sure how to tackle cutting up a whole chicken)
A generous amount of salt and pepper
2 T Herbes de Provence
Juice of one lemon
Preheat oven to 350 degrees with the rack in the top 1/3 of the oven.
Begin by patting the chicken pieces very dry. The drier you get them, the crispier the crust will be so pat it dry, let it rest for about 5 minutes and then pat it dry again. Generously salt and pepper both sides and place the chicken skin side down in a large cast iron pan. Sprinkle with 2 T Herbes de Provence.
Roast for 30 minutes. Turn the chicken in the pan so that the skin is facing up and place back in the oven for an additional 30 minutes.
Increase the temperature to 400 degrees and roast for 20 to 30 minutes more.
Spritz the chicken with the juice of one lemon and serve hot.