Anyone looking to get dinner on the table fast knows that chicken is often the way to go.
But boneless skinless chicken breasts aren’t the only way to put a meal on the table in short order. Believe it or not, you can roast a whole chicken in about an hour and a half.
Yes, that’s longer than the time you will spend sauteing a boneless breast, but you can put a chicken in the oven to roast and walk away, something you can’t do with a saute.
That leaves time to watch a movie, play with the kids, catch up on the shows saved on your DVR and have dinner ready when you’re done. Added bonus: roasted chicken is fancy enough for company. Add a salad and vegetable and dinner is served.
Here’s a recipe adapted from Southern Living Home Cooking Basics that shows just how easy it is to roast a chicken. Add some lemon and garlic or your favorite herbs to boost the flavor.
MARIAN’S EASY ROAST CHICKEN
4 tsp. kosher salt
2 tsp. freshly ground pepper
2 whole chickens (4 to 5 lbs. each)
1 tbsp. olive oil
Fresh parsley for garnish
Preheat oven to 375 degrees.
Stir together salt and pepper.
If applicable, remove necks and giblets from chickens, and reserve for another use.
Pat chickens dry. Sprinkle ½ teaspoon of salt mixture inside cavity of each chicken. Rub 1½ teaspoons of olive oil into the skin of each chicken. Sprinkle with remaining salt mixture. Rub into skin.
Place chickens, breast sides up, facing in opposite directions (for even browning), on a lightly greased wire rack in a lightly greased roasting pan.
Roast at 375 degrees for 1½ hours or until a meat thermometer inserted into the thigh registers 165 degrees. Let stand 10 minutes before slicing. Garnish, if desired, with chopped fresh parsley.
Makes 8 servings.
— Adapted from Southern Living Home Cooking Basics (Oxmoor House, $29.95)