In January I posted a recipe called "Easy Roast Chicken"(http://terrygruggen.blogspot.com/2012/01/easy-roast-chicken.html). This foolproof recipe is a great way to roast a chicken. However, it is not my favorite way to roast a chicken...it just happens to be the best way with a conventional oven.
My favorite way to roast a chicken is with a convection oven. Convection adds a beautiful, windy, desert-like atmosphere to the inside of your oven. The hot air swirls around the chicken for ninety glorious minutes. In it's wake, you are left with the most delicious, decadent and glorious chicken skin that you have ever tasted. It's incredibly crisp and tastes so good you know it's bad for you, but like the honey badger, you don't give a shit. And with skin so crisp, not a single drop of moisture leaves the meat that lies below.
So plop your chicken on a roasting rack. Bathe it in extra virgin olive oil and add a few spices and herbs. Gastronomic perfection awaits you. This recipe serves four, with enough leftovers for some more great chicken the next day.
1 whole chicken (3 1/2 to 4 pounds)
2 tablespoons extra virgin olive oil
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon garlic powder
2 teaspoons cracked rosemary
- Adjust oven rack to middle position and turn oven control to Convection Roast (325º).
- Place chicken in a roasting rack. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle salt, pepper, garlic powder and cracked rosemary evenly over chicken.
- Place chicken in convection oven and roast for 90 minutes.
- After 90 minutes, transfer chicken to carving board and let rest, uncovered, for 10 minutes. Carve chicken and serve.
Wine pairing: If you prefer white wine, I would recommend an oaky Chardonnay. But this dish really shines when it is paired with a Pinot Noir.
In case you are the only Internet user in existence to have never seen the honey badger video: