Chicken, chicken, chicken! Next to pork, we eat a lot of chicken. I am always looking for an easy chicken recipe, and we love roast chicken parts. When this recipe by Mark Bittman came up, and I thought it seemed easy and that I would try it. What is so nice about this recipe is that you can play around with the herbs and flavorings. I really like Mark Bittman. Last year I posted his cabbage recipe, and I can tell you I made that cole slaw all summer!
- 1/4 cup extra virgin olive oil or butter
- 1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts
- 1 large onion (sliced)
- 4 garlic cloves (whole)
- Fresh rosemary
- Salt and freshly ground black pepper
- Heat the oven to 450°F. Put the oil or butter in a roasting pan and put it in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken, onions and garlic and turn it a couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
- After the chicken has cooked for 15 minutes, toss about one-quarter of the rosemary, if you’re using any, over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
- Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you’ll see clear juices if you make a small cut in the meat near the bone), a total of 30 to 40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.