In my family, we have a simple tradition: we try to get together for dinner on as many weekends as possible. Ideally, this means every weekend, in reality, however, sometimes life gets in the way.
In any case, when you get together for a home-cooked meal this often, sooner or later you will run out of ideas on what to eat. So, we decided to keep it simple and just cook one dish that we all love – fried chicken. Of course we do change things up from time to time, but for the most part it’s been fried chicken every Saturday or Sunday. The funniest thing? We really don’t get tired of it.
However, a couple of weeks ago, we decided to experiment and tried to roast the whole chicken and, to quote Janice from ‘Friends‘: Oh. My. God. We definitely should have tried it sooner! Don’t get me wrong, I love fried chicken. But. The roasted one is just so much juicier! And it also requires literally minimum supervision, so you can actually catch up on the events of the past weeks, while your dinner is cooking in the oven. Win-win.
Whole Roast Chicken
- 1 chicken about 2,5-3 lbs
- 1 tbsp sour cream
- 1 tbsp mustard
- 1 clove garlic pressed
- red pepper
- oil to grease the baking tray
- In a small bowl, mix together sour cream, mustard, pressed garlic, salt and red pepper.
- Thoroughly cover your chicken in this mixture and transfer to the fridge for 1-1,5 hours.
- When the time is almost up, preheat your oven to 240 C (475 F). Grease the baking tray with some oil – you don't need much of it, as the chicken will be letting out a lot of juice while it cooks.
- Put your chicken on the greased baking tray and transfer it into the preheated oven.
- Bake on the middle rack for about 40 minutes, checking on it time to time and flipping half-way through. I'm not sure if you actually need to do that – I flip it just because. Move to the top rack for the last 10 minutes for the chicken to crisp up properly.
- Serve and enjoy immediately.