Our famous oven roasted chicken is an absolute classic that is both amazingly good and really easy to succeed with. Nancy Lopez-McHugh with the recipe.
Everyone likes chicken. Chicken stands on very neutral ground where no real bad things are ever said about it. The meat eater never talks about it tasting too gamy or being tough. It’s just chicken and it tastes like, well chicken. Maybe it’s no coincidence that so many meats are described as tasting like chicken. Could it be because of the plain, soft taste and texture of chicken?
All I know is that when I want chicken, I want the real deal not something that tastes like it.
Chicken meat is inexpensive and one of the most commonly used meats in the world. Did you know that there are more chickens in the world than any other bird? (Panchito, my scruffy terrier thinks this is great news.) The current species we know today is a hybrid of the red and grey fowl that were raised thousands of years ago in the Indian subcontinent. I found conflicting information as to who were the first people to domesticate chicken, some say India others China. I guess it doesn’t really matter who, but rather that because of its domestication many people can eat an inexpensive and healthy meat.
Most Friday nights in our house means roasted chicken night. I love preparing this dinner because it requires very little of my attention and only a few dishes to wash. The whole family, that would be hubby, Panchito the scruffy terrier and I, consider this one of our favorite meals. Okay, okay so it’s Panchito’s favorite homemade meal and seeing how crazy he goes for it I can’t help but want to make a special meal he too can enjoy. He stands in the kitchen watching me rub the herbs and spices over the chicken liking his lips in great anticipation. The enticing smells of the herbs and spices start to fill not only the kitchen but the whole house. This draws Panchito to the kitchen about every 15 minutes to take a peek at “his” dinner in the oven. Gotta love our endlessly hungry furry companions. My recipe uses herbs as the main ingredient giving it a lot of flavor. It is both juicy and crispy a very succulent meal everyone will love.Print
Nancy Lopez-McHugh is a food blogger, photographer and published author. Most recently she has published "Yummy Pics: A Food Blogger's Guide To Better Photos".