Roasted Chicken

01/14/2017
Serves 5 - 6 people
Prep time
10m
Cook Time
45m

It’s easy, it’s inexpensive, and it’s delicious.  Roast a chicken or a bunch of parts once per week, and use the meat as a main course, shredded into soup or on top of pizza or greens, or make a chicken pot pie!  You can never have too much roasted chicken.  And in this weather, it’s a perfect reason to turn on your oven in the middle of the day and warm your whole house.

I like this approach because it gives the skin a crispy, flaky texture.  If you don’t care to mess around with the corn starch or butter, just throw some salt and pepper on your bird or bird parts, and throw them into the oven.  They will still be as delicious as though you fussed over them all day.  For this dish, I also roasted a few parsnips and sweet potatoes, because, mmmmmm.

     

Ingredients

  • 5 or 6
    chicken parts (legs, thighs, breasts, your choice) or use a whole roasting chicken
  • 1/2 Cup
    corn starch
  • 1 Tablespoon
    kosher salt
  • 1 Tablespoon
    freshly ground black pepper
  • 1/3 Cup
    melted butter

Instructions

  1. Pre heat oven to 425 degrees.

  2. Pat chicken dry with a paper towel.

  3. Melt butter. Mix corn starch, salt and pepper together in a small bowl with a fork.

  4. Brush butter onto the chicken skin. Sprinkle corn starch mixture on top, and spread onto the chicken skin until it's coated.

  5. Gently shake off excess and place chicken onto a baking sheet.

  6. Place into hot oven and roast, occasionally rotating the pan, until the juices around the chicken run clear (about 35 - 45 minutes). Enjoy!

Nutrition: Depending on whether you eat the skin, roasted chicken can be a terrific source of delicious, lean protein.

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