Over the years, people have sung the praises of my basic roasted chicken, and it is really very simple. It is a great recipe that can apply to all cuts. I will roast a whole chicken (or two, snuggled side-by-side). I will roast leg quarters (my favorite), and it even works with boneless thighs, you just have to adjust the time.
Of course, quality matters. The better the chicken you buy, such as pastured, organic, the better the meal. But this also does fine with whatever is in the fridge. I have been buying Emeril’s Essence Seasoning Mix from the store for over a decade now. I finally made it myself from the recipe on the website, and it is a whole new level of flavor, but the store-bought has always brought raves, so no one is being deprived if you cut that corner.
RPW’s Amazing Roast Chicken
1 raw chicken (fryer/broiler/cuts)
1/8 cup Emeril’s Essence (or as much as you need, coat generously)
Carrots, onions, sweet potatoes, cauliflower, garlic, potatoes, squash, etc., cut up in chunks.
- Set oven to 425 degrees.
- Put vegetables in the bottom of a sheet pan or a roasting pan, coat with 1/2 the oil (get your hands in there). You want them nicely coated so that they don’t burn in the oven. Sprinkle with salt and get your hands in there again to make sure that it’s dispersed well. Be generous. Salt is good for you. Your body needs it.
- If you are using a whole chicken, make sure the cavity is cleaned out. Rinse the chicken off, and pat dry.
- Put chicken on top of the bed of vegetables, and use one hand to coat with oil. Be generous, give it a massage. Rub on salt and Essence. Again, be generous. The skin will be DELICIOUS.
- Put pan in oven and roast for an 1 1/2 hours to 1 3/4 hours. If you are using boneless thighs, you can take the time down to 45-50 minutes.
- Bring out of the oven and let rest with a piece of aluminum foil over it for 10 minutes.
- Carve and enjoy.
I do have affiliate links in this recipe, but they are links to products that I use and love.