The Best Roast Chicken
"It’s the simple things done well and the use of good ingredients that create the best flavor and taste," said Jerry Baldwin as he handed me this recipe. Jerry is the owner of Peet’s Coffee & Tea (and one of the original owners of Starbucks). I was interviewing him for my newspaper column and within minutes I could see that he approaches cooking as he does his coffee, with reverence.
Jerry’s Roast Chicken fits his culinary credo perfectly. Simple, fresh seasonings, a free-range, organic chicken, and lots of extra-virgin olive oil produce a dish with superb flavor, a juicy texture, and a wonderful aroma. Another factor that can’t be overlooked is that he uses a hot, thoroughly preheated oven.
Serves 4
4-pound whole chicken, organic and free-range
kosher salt
2 to 4 cloves garlic, minced
up to 1/2 cup coarsely chopped fresh herbs, such as rosemary, thyme and sage
1/4 to 1/2 cup extra-virgin olive oil
Preheat the oven to 400° F.
Rub the cavity of the chicken with salt.
In a small bowl, combine the garlic, chopped herbs, and olive oil.
Place the bird in a roasting pan. Using clean hands, slather the herb mixture all over the bird, including the cavity. Set the chicken in the roasting pan so that the breast side is up, and salt the outside. Place in the oven and roast for 20 to 25 minutes per pound, or about 80 minutes (1 hour, 20 minutes). Or roast until a meat thermometer reads 180° F. If time and energy permit, baste the chicken with pan juices every 10 minutes.
To test for doneness, insert a knife tip into the thigh and press in. The juices should run clear. Remove the chicken from the oven, and let it sit for 15 minutes before carving.
From "Birthday Treats," (Chronicle Books, 2001) Sara Perry