Roast Chicken

Roast chicken--simple and delicious!  We use free range chickens that are not treated with drugs of any type.  I chose a 4-5 pound beauty for this dinner.

First off, do a "spine ectomy".  Remove the backbone of the chicken, freeze and save to make chicken stock.  Flatten the chicken after backbone has been removed then split the chicken down the breast bone to make two halves.  Tuck in the wing tips,  Place in a foil lined pan.

To accomplish a really crisp skin, pat the chicken skin dry, place in the fridge uncovered.  I do this early in the day for a chicken that will be for dinner that evening.  This method allows the skin to dry out and that's what makes for the super crispy skin that will result after roasting.

When ready to roast, rub olive oil all over the chicken skin.  Sprinkle on some salt and pepper.  I used seasoned salt.  Add some lemon slices and fresh rosemary.  Garlic, thyme, lemon would work also.

I used the Traeger grill, but have also done this in the oven--your choice.  Either way, the temperature needs to be 375 degrees.  Roast the chicken, uncovered, for 70 to 90 minutes or until instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees. (oops, upside down photo!)

Let the chicken rest for about 5 minutes so the juices can redistribute.  The meat is juicy and tender, and the skin is super crispy.  Separate the dark meat (thighs and legs) from the chicken breast.  Serve.

Enjoy friends!

Roast Chicken with Smoky Bacon Biscuit Dressing

I purchased some free range chickens from a local farm.  These chickens are super delicious.  The family has been in the business for over 20 years, and they know their stuff!

Along with the chicken I made this wonderful dressing--recipe from Williams and Sonoma--bacon and biscuits in a dressing?  How can this be wrong?

Start by getting the chicken ready to roast.  I brined the bird in a salt and honey brine overnnight, drained, rinsed, then dried the chicken skin.  Stuff the cavity with lemon and a rosemary sprig.

Tie the legs together with kitchen string.

Rub the chicken with olive oil, then sprinkle with sea salt and freshly ground pepper.  

Place the chicken on a roasting rack in a large foil roaster.

Roast in a 350 degree oven for about 2 hours,

or until the juices run clear.

Get the ingredients ready for the dressing:

Biscuits, bacon, mushrooms, onion, celery, seasonings, and chicken broth.
(That half & half was for another recipe, oooops)

Bake the biscuits while the chicken is roasting. 

Cut the biscuits into cubes.

Saute mushrooms, onion, and celery until tender.

Add seasonings--salt, pepper, sage, and poultry seasoning.

Add the biscuit cubes and mix it all up.
Add chicken broth to moisten the mixture to your liking.

Butter a baking dish, pour the dressing in and cover with foil.

This will bake for 30 minutes in the oven with the chicken.

Uncover and bake for another 10 minutes so the top gets kind of crispy.

Close up of the finished chicken and dressing.
Drying the chicken skin before rubbing on the oil,
makes a beautiful golden brown roast chicken!

Here's the entire Williams and Sonoma recipe for the dressing:
This recipe serves 10

Twelve 4-inch biscuits cut into 1 1/2 inch cubes
1 lb. smoky bacon, cut into 1 inch pieces
2 yellow onions, diced
5 celery stalks, diced
8 oz. white button mushrooms, cleaned and sliced
1/4 cup fresh flat leaf parsley
2 Tbl. chopped fresh sage
2 Tbl. chopped fresh thyme
Sea salt and freshly ground pepper
5 cups chicken broth

Enjoy friends!