Roasted Chicken in Olive Oil

Roasted Chicken in Olive Oil with Roasted Garlic, Lemongrass and Rosemary

The common perception is that roasting chicken can be very intimidating.  But a lot of chefs and cooks know that it's actually very simple to make.  Mark Bittman, author of "How to Cook Everything" even wrote that it's "the simplest chicken recipe there is."  It's so simple to make, you'll be shocked after you read this post.  

Since we want to reserve whole roasted chicken for special occasions, this recipe introduces you to roasting chicken parts!  Yes, you heard me right.  We're using chicken parts for this recipe.  You have the liberty to choose which part of the chicken you want to roast making it perfect for everyday family meals especially for small families.  Best of all, there's no carving necessary after the chicken comes out of the oven.  Make one for your family this coming holiday season.      

Roasted Chicken in Olive Oil

by: Chef $B

Ingredients:

5 pieces Chicken parts (Thighs, Legs, Wings, Breasts)

1/4 Cup                                   Olive Oil

10-15 cloves                Garlic, peeled not crushed

3 stalks                                   Lemongrass, chopped and crushed

1 1/2 Tablespoon         dried Rosemary

1/2 Tablespoon                        whole Peppercorns

Salt and Pepper

Marinade:

4 Tablespoon   Worcestershire Sauce (Silver Swan)

4 cloves                       Garlic, paste / crushed

Pepper

Method:

Step 1: Prepare Ingredients / Marinate Chicken

-       Wash chicken parts. 

-       In a plate or Ziplock bag, mix marinade ingredients.  Place chicken parts and marinate for 1-2 hours.  Make sure to turn bag or chicken midway.  

-       Prepare other ingredients and set aside.

Step 2: Bake

-       Remove chicken parts from marinade.  Throw away marinade.  Season chicken pieces all over with salt.

-       In a baking pan, layout the chopped Lemongrass and place Chicken parts (skin side down first) on top of it.    Pour the olive oil and sprinkle the peppercorn and Rosemary all over.

-       Bake chicken in 450 F (220 C) preheated oven for 20 minutes.  Turn chicken part – now skin side up – and bake for another 20 minutes.  Baste the chicken parts with the oil in the pan every 5 minutes.  When the skin is brown enough, cover the top with aluminum foil to avoid burning the chicken pieces.

Step 3: Serve

-       Remove chicken pieces from baking pan and transfer into a deep set bowl.  Scoop some of the herbs and olive oil (now a bit brown with the juices from the chicken parts) and pour over chicken pieces to serve as sauce.  Alternately, you may use this to make a gravy. 

-       Remember to serve the chicken pieces with the roasted garlic cloves!  The roasted garlic together with the chicken are the highlights of this dish.

Roasted Chicken Breast and Wings with Roasted Garlic

Variations: (Mark Bittman Recommends)
Add with the chicken at the beginning of cooking unless otherwise specified.

1.     Add a few sprigs of a stronger herb like thyme, sage, oregano, or rosemary.

2.     Add several cloves of garlic (20 wouldn't be too many).

3.     Add a cup or so of chopped onion, shallot, or leek.

4.     Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting.

5.     Add 2 or 3 lemons (oranges and limes are good too), cut in half; when the chicken is done, squeeze the hot lemon juice over it.

6.     Use peanut oil instead of olive oil and add several slices of ginger and garlic after turning the chicken skin side up again. When chicken is done, drizzle with soy sauce and dark sesame oil, then garnish with scallions and/or cilantro.

7.     Use Flavored Oil or Vinaigrette from the beginning of the cooking or as a basting sauce during cooking.

8.     Rub the chicken with 1/2 cup or so of Pesto or any other herb paste from the beginning of the cooking.

9.     Stir in a dollop (1 Tablespoon) of grainy French-style mustard when the chicken is done.

10.  Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again.

11.  Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving.

12.  Stir a couple tablespoons of any curry powder into a cup of yogurt or coconut milk and spoon or brush it on as a basting sauce during cooking. 

Wahla!  After an hour, you'll have an impressive dish that can rival any restaurant dish.  Doesn't this look very appetizing!

Roasted Chicken in an hour!

And guess what? We used a regular oven toaster to make this dish!  It's that easy!

Roasting Chicken in an oven Toaster