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Comfort food, hassle free

Roast chicken is the epitome of comfort food.

Roast chicken is the epitome of comfort food.

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When I first started roasting chicken for Sunday dinners, I would always roast the entire bird intact.

Distroscale

Once it was out of the oven and given a chance to “rest,” came the task of carving. It was tedious and time consuming. Then along came the wonderful method of “spatchcocking” a chicken, which meant removing the backbone and flattening the chicken.

Two great things happened – cooking time was decreased, and the carving process was much simplified.

This week I’m combining some of my favourite herbs to be rubbed onto the chicken after it gets a light brushing of olive oil.

The aroma as it cooks in the oven is wonderful. I often accompany this chicken with mashed potatoes, or a combination of potatoes and celery root. Toasted vegetables work, too, as does simple roast baby potatoes.

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ROAST HERBED CHICKEN

(Serves 8 -10)
Ingredients:

2-3 lb. (2 – 1.5kg) chickens

2 Tbsp. (25 ml) extra virgin olive oil

1 tbsp. (15 ml) chopped fresh sage

1 tbsp. (15 ml) chopped fresh rosemary

1 tbsp. (15 ml) chopped fresh thyme

1 tbsp. kosher salt

1 tsp. fennel seed (optional)

1 tsp. freshly ground black pepper

Instructions:

Preheat oven to 400 F. (200 C) Place first chicken breast side down on your cutting board. Using poultry or kitchen shears, cut along both sides of the back bone. Save the bone for stock. Turn chicken over and press firmly on breastbone to flatten chicken. Place on baking sheet. Repeat with second chicken. Tuck wings of both chickens under breasts.

Brush chickens with olive oil. Make spice blend by combining sage, rosemary, thyme, salt, fennel seed (if using) and pepper in small bowl. Rub spice blend evenly over both chickens. Roast chicken about 45 minutes or until juices run clear. Remove from oven and let rest at least 10 minutes.

Transfer to cutting board. Carve by removing legs from each chicken then cut between thighs and drumsticks. Place on platter.

Cut breasts into two halves and then in half again. transfer to platter. you will get 8 pieces from each chicken.

Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Jan. 6, 2018. Enjoy!
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