PHILLIPS FAMILY ROASTED CHICKEN

By: Chelsea Market Original

This crispy chicken transports us back to the comfort food we grew up enjoying as kids.

whole roasted chicken in a cast iron

Ingredients: Serves 4

1 (5 ½ - 6 pound / 2.5 -2.7 kg) antibiotic free chicken

6 large fresh basil leaves, coarsely chopped

3 large sage leaves, coarsely chopped

Leaves from 2 spring thyme, coarsely chopped

1 sprig rosemary, coarsely chopped

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

1 large vidalia onion, cut into quarters

Directions:

1. Preheat the oven to 450 F (230 C)

2. Remove the giblets and dry the chicken thoroughly.

3. In a small bowl, combine the basil, safe, thyme, and rosemary. In another small bowl mix together the salt and pepper.

4. Run your fingers under the skin of the bird on the breast and around the thighs to loosen it without tearing it. Distribute half the herb mixture under the skin, spreading it out over the breast and into the skin of the thighs.

5. Rub the olive oil all over the skin of the bird before sprinkling it with half of the salt mixture and the remaining half of the herb mixture.

6. Sprinkle the other half of the salt mixture in the cavity of the bird along with one quarter of the onion.

7. Separate the remaining onion quarters into layers and spread them over the bottom of a small roasting pan or large cast-iron skillet to create a sort of rack.

8. Set the chicken on top of the onions and roast for 10 minutes.

courtesy of Abrams books

Jamestown Creative