Emeril’s Perfect Roast Chicken
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 broiler chicken (about 3 1/2 pounds), giblets and cavity fat removed, rinsed well and patted dry
3 cloves garlic, peeled
3 sprigs fresh thyme
3 sprigs parsley
1 bay leaf
Position an oven rack in center of oven and preheat the oven to 450°F.
Place the chicken in a medium bowl and rub it with the olive oil, salt and black pepper.
Place the garlic, thyme sprigs, parsley sprigs, and bay leaf inside the chicken cavity.
Place the chicken, breast side up, on a rack set inside of the roasting pan. Wash hands well.
Roast the chicken for 1 hour, or until the skin of the chicken is crisp and deep golden brown, and an instant-read thermometer registers 160°F when inserted into the joint of the thigh and drumstick.
Using oven mitts or pot holders, remove the pan from the oven and let the chicken rest for 15 minutes before carving.
Using tongs, carefully transfer the chicken to a cutting board. Carve the chicken into serving pieces.
Source: Emeril’s Table, October 2011. Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.