If you haven’t figured it out by now, I LOVE roast chicken. There is just nothing that compares to it. While most of us think of chicken has bland, dry, and boring, a well-cooked roast chicken is flavorful and moist. It has become one of my favorite foods–definitely one of my favorites to cook at home. Because of this, I’m always looking for a new recipe to make.
This one did not disappoint. It may not have been anything over the top fancy, but it was sooooo moist and tender, and did not take a whole lot of prep. Aside from basting every once in a while, you can pretty much go about your evening and leave it to its own devices.
I served this with roasted mushrooms, which I will post tomorrow. Watch for this recipe–it’s a keeper, especially if you have a lot of vegetarians in your family! But more on that tomorrow.
Nutmeg Roast Chicken
Adapted from Serious Eats
4 slices bacon
1/2 cup white wine
Extra-virgin olive oil (I used that sun-dried tomato flavored oil I had leftover)
Salt & Pepper
Preheat oven to 375.
Dry chicken with paper towel. Cut lemon in half and squeeze lemon over chicken, rubbing into the skin. Season skin with nutmeg, salt and pepper. Don’t forget inside the cavity! Tuck bacon and lemon into cavity.
Put chicken in roasting pan, breast side down. Drizzle with oil and roast for 2 hours, basting every 30 minutes. After 30 minutes, add the wine. Turn bird breast side up for last 30 minutes.
Take bird out of oven, let rest on cutting board. Skim fat from pan juices. Reduce remaining juices while chicken is resting. Serve with chicken.
**Note–A roast chicken makes way more than the two of us can eat in one sitting. Which is great, because that means it will feed us for a few days. I have a gallon-sized Ziploc bag full of chicken waiting to be made into chicken salad or buffalo chicken sandwiches. The great thing about whole chicken is its inexpensive. Roast the chicken one night, then use the left overs in anything you would need already cooked chicken for. The possibilities are endless. AND I have a chicken carcass now stored in the freezer for when I want to make homemade stock. It’s a great way to be thrifty, and right now, I’m ALL about thrifty.