Mommy Penny Barber’s Oven Roasted Chicken

Mommy Penny Barber’s Oven Roasted Chicken

Cookies might be the most iconic “Mommy” thing to bake, but this roast chicken is so satisfying and looks amazing when it’s lovingly placed on a table. Besides that, it’s a surprisingly flexible recipe and deceptively simple to make. Enjoy!

Ingredients:

• Small chicken
• Salt
• ½ stick of butter, softened
• Chopped garlic (3-4 cloves)
• Assorted herbs (thyme, rosemary, paprika, etc.)
• Fresh ground pepper or lemon pepper
• Carrots (peeled, if you prefer, or just washed)
• Whole garlic cloves
• Duck fat, bacon grease, or butter
• Non-stick spray
• Olive oil

Prep time: 30 minutes

Cooking time:

Serves: 4 to 6, depending on the size of the chicken

Cooking Instructions:

The night before, rinse the chicken off. Cover the bottom of a pan or pot with a layer of salt, then place the chicken on top. Cover the rest of the chicken over with salt and let it sit until you’re ready to cook, at least 5 hours, but no more than 24 hours.

Preheat the oven to 400 degrees Fahrenheit. Wash the carrots. You can peel them if you like or leave them intact. Coat the bottom of a baking sheet with a layer of non-stick spray, then arrange them in a single layer. Drizzle them with olive oil and your favorite seasonings, like sea salt and freshly ground pepper. Toss on a handful of whole garlic cloves. Sprinkle with garlic powder if you like. Plop on a few gobs or duck fat or bacon grease. Butter will work, too, if you don’t have anything else. (Or you can be healthier and limit yourself to olive oil, but this recipe is definitely not health food.)

Thoroughly brush the salt off of the chicken and cut out its backbone. Open the chicken up, then place it inward side down on a cutting board. Press firmly on the breast bone to crack it. When the bird lies flat, you’ve officially spatchcocked a chicken! Cut a few little holes around the skin to allow you to rub the following butter mixture into the meat.

Mix ½ a stick of butter with 3-4 cloves of chopped garlic and whatever other herbs you like. I usually either add lemon pepper and paprika or thyme and fresh ground pepper. A teaspoon of each should suffice, but if you really like one flavor, add more. (I usually put in a full tablespoon of paprika.) Take the mixture and rub it under the bird’s skin, then transfer the bird to a wire rack placed over the carrots on the pan.

Roast everything for 50 minutes. Remove the chicken from the oven and brush it with a layer of olive oil. This will make the skin nice and crispy. (If the carrots are done, you can remove them now, or place them back in the oven to char a little.) Place the chicken back in the oven for another 15 minutes until it reaches an internal temperature of 165 degrees Fahrenheit. Tent the bird in foil for ten minutes before serving and...you’re done! It’s a lot of work, but it’s worth it!

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