Easy Roast Chicken

One of my favorite recipes to use for home comes from the Cook's Illustrated magazine.  The secret to this awesome roasted chicken is to soak the whole chicken in a salt bath of 2 cups of salt to 2 quarts of water for an hour.  As salt is wont to do, it will help the chicken retain moisture and make for a super juicy bird with an awesomely crispy skin.

The first step (outside of soaking the chicken) is to of course flavor the meat a bit by stuffing the chicken cavity with quartered lemons and peeled garlic cloves.  Very simple and yet very effective.

Next, smear or brush or coat a bit of softened butter on the skin and season with salt and pepper.  This will help to crisp the skin during the roasting process and pop the flavors.  After you do this, place the chicken on a v-rack, breast side down, in the oven to roast for about 30 - 40 minutes at about 375 degrees.

After the 40 minutes, flip the bird over so the breast side is up and place back into the oven until the thigh reaches a temperature of 165 degrees.

Set the bird on a plate and let set for 5 - 10 minutes.  While the chicken cools, splash some chicken broth in the roasting pan and place on the burners on med - high heat.  Scrape the bottom of the pan as it softens.  Allow to come to a boil and reduce to about 1/2 cup.  Add the juices from the settling chicken.

While the sauce is reducing, quarter the chicken.  Place the chicken back into the roasting pan and place under the broiler until skin is crisp.

Take the sauce of the heat and add the juice of 1/2 lemon and 1/2 cup chopped parsley.  Pour over the quartered chicken.

Amazingly easy and super good roast chicken that will really impress your family.