Learning to Cook with 'Basically 10x10' Recipe 10

Learning to Cook with 'Basically 10x10' Recipe 10

This is it!! The 10th and final recipe of Basically’s 10x10 - their newsletter of 10 no-fail recipes to make you a better cook. We’ve gone from spaghetti pomodoro to steak salad to those sheet pan meatballs I was not a fan of all the way to recipe 10: No-Fail Roast Chicken. And let me tell you - I had a REAL hard time not jumping ahead to this recipe. Until now, I had never cooked a whole chicken. To be honest, until recently, I tried pretty hard to avoid cooking chicken at home. I never felt great about cooking chicken breast and never had the desire to cook anything on the bone (I’ve been actively working to correct this!)…so now, here I stand, on the other side of that victory and…honestly?…I feel pretty damned great about it. What’s more? This recipe only requires SIX ingredients (and two of those are salt & pepper). 🙌

Recipe 10: No-Fail Roast Chicken with Lemon and Garlic

**Assistance images from Basically

Ingredients

  • 1 lemon

  • 1 head of garlic

  • 1/4 cup (1/2 stick) unsalted butter or extra-virgin olive oil

  • 1 3-4 lb. whole chicken

  • kosher salt

  • freshly ground black pepper

What you’ll Need

  • Chef’s knife

  • Cutting Board

  • Small Saucepan

  • Paper Towels

  • Cast Iron Skillet

  • Platter

Steps

1. Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.

2. Cut 1 head of garlic in half crosswise. (If it falls apart a bit, don't sweat it.)

3. Melt ½ stick butter in a small saucepan or microwave in a small bowl.

4. Place 1 3–4-lb. whole chicken on a cutting board. It’s best to use a plastic one you can sterilize. [A word on bird size: A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook.] Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.

5. With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through the loose area of skin connecting the leg and breast, making about a 3"-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side.

6. Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper. If you’re using kosher salt, it should take you 4–5 generous—as in, four finger—pinches, which will be around 4 whole teaspoons.

7. Transfer chicken breast side up to a large oven-safe skillet. Arrange lemon and garlic cut sides down in skillet around chicken.

8. Drizzle chicken all over with melted butter (mmmmmmm) and transfer to oven.

9. Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. (If you’re not sure, you can also use the knife to lightly shred some of the meat along the thigh bone—the meat should look opaque and the fibers should separate easily.)

10. Let chicken rest in skillet at least 15 minutes before carving—this will help the juices in the meat to settle, and will also get it down to a temperature that is cool enough to handle with your bare hands while carving. Don't worry: It's a big piece of meat, so it will still be plenty warm by the time you serve it. Transfer chicken to a platter. Pour all of those glorious, buttery pan juices over top of the meat and serve with roasted lemon and garlic alongside. Winner, winner, chicken dinner!

*** Bon Appetit is amazing and created a video just for YOU (and me!) in case you’re feeling a bit uncertain about carving the bird.

11. Do Ahead: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.


Assessment: I was shocked at how simple this recipe is (that really seems to be a trend with these 10x10 recipes!). The chicken was low-maintenance all I really had to do was pull it out of the oven and carve the sucker…which proved to be an entertaining sight to see. What’s even better about cooking a whole chicken is that there are leftovers! I fed my boyfriend and I for dinner and had enough chicken left over for lunch the next two days. #win.



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