Ricky's Chicky

I posted the video for this recipe a few days ago - with the holidays I got a little behind posting the written instructions. Sorry about that!

This is for my son Ricky - who adores roast chicken. If you watch the video - which I named "Chicken Snitch" it's Ricky's hand which appears briefly for the snatch!

Ricky's Chicky

1 4-5 pound chicken, brined* and patted dry
2 sprigs of thyme
1 lemon cut into wedges
1 lime cut into wedges
1 small yellow onion, cut into wedges
2 teaspoons olive oil

Preheat oven to 500F. Yes - 500F. Place the bird on a rack in a roasting pan. Place the thyme, citrus and onion in the body and neck cavities. Truss the wings and legs close to the bird, and drizzle the skin with the olive oil. Rub him down really well so that all the skin is oiled well. Insert a meat thermometer into the thick part of the thigh, aiming for the oyster. If you don't have a rack lay down a couple each of carrots and celery, and a cut up onion. You simply want the chicken to not rest on the pan - as the juices drain you want him up off them so he'll stay crispy. (See Roast Chicken video for Help with this).

Place pan in very hot oven - and set a timer for 30 minutes. This initial high heat will seal the outside of the bird, sealing moisture inside where you want it, and insuring you end up with lovely, crispy skin.

After thirty minutes turn the oven down to 350F. The bird will need approximately another hour. Maybe more, maybe less depending on the size of the bird. This is where a thermometer is so fabulous. It tells you exactly when the bird is done perfectly.

The thermometer should read 160F, and the juices will be running clear. Once the bird reaches 160, pull the roasting pan from the oven and allow the bird to rest - don't touch it! - for at least ten to fifteen minutes. Leave the probe for the thermometer in place as well - otherwise you'll have a juice-escape hole. Don't pierce the skin anywhere else either. Go do something else - make a sauce, walk the dog, call your mom but don't touch the chicken. This resting period allows for the juices to redistribute through the meat - oven heat pulled them to the surface. Don't allow them to escape!

So that's it - this is a wonderful dish - simple and easy. Remember the techniques and it's elevated to heavenly.

*See "How to Make a Classic Salt Brine"