Julie & Julia :: Roasted Chicken

Last night, I went to see Julie & Julia.... loved!  Meryl Streep is amazing as Julia Child. I could watch her for hours... well I actually did.  I came home and then watched hours of You Tube clips of Julia Child's show.

Today I was inspired to make a roasted chicken!  Roasted chicken is so easy to make, there's no reason to buy the ready made rotisserie chickens.  Seasoning it only takes a few minutes, then the oven does the rest.  The best part is the leftovers the next day...yum, I love chicken salad!

A few weeks ago I got a copy of 'From Julia Child's Kitchen' cookbook (a 1st edition find on ebay!)  I used her recipe as a start and added a bit of lime and Herbes de Provence as seasoning.  I think Herbes de Provence go perfectly with chicken.  A. and I were in Paris earlier this year and bought this blend from a wonderful little spice shop called L'Epicerie on Ile St Louis.  It makes any dish amazingly aromatic! 

Hope you enjoy! 

ROASTED CHICKEN

1 whole free range chicken (btw 2 and 4 lbs)

3 -4 tbsp of Butter

1 tbsp Herbes de Provence

1 lime

1/2 red onion

Salt & Pepper

Wash the chicken with warm water.  Pat dry with paper towels.  With kitchen scissors, remove any extra skin and any insides that have been left behind.  Place the chicken in the pan that you will be cooking it in.  Season it with plenty of salt and pepper, and herbs.  Rub the chicken with the room temperature butter.  Go under the skin as well.  Make sure the chicken is evenly covered.  Squeeze lime juice over the chicken.

In the cavity of the chicken place the half onion and half lime.  Allow chicken to marinate 30 minutes.

Now to tie the chicken... this step is optional.  I think it makes for a nicer presentation.  With kitchen twine, loop the drumsticks so that they are touching, make a knot.  With another piece of twine, go under the chicken and tie around the middle of the chicken to keep the wings in place and close to the breasts.

Preheat oven at 375F.  Put the chicken in the oven.   Total time will vary depending on the weight of your chicken, but allow about 45 minutes base time, plus another 15 minutes for each additional pound.  Use your kitchen thermometer, the chicken will be done at 180F.  When it hits 170F,I then place it on broil for another 5 minutes to get it extra crispy.

Allow the chicken to cool for 10 minutes before carving.  

Bon appetit! :-)