Someone asked me one time, “if you had me over to your house for dinner, what would you serve me?”. I answered without thought, “Roast Chicken”. For me, it is the ultimate comfort food. Complimented by a starch, a veggie and some gravy, it can’t be beat. One thing I have learned is that each cook is different and it is best to keep that in mind. With the variables in play, I focus on this: 165 degrees internal temp on the breast and anything above 180 degrees for the thighs. Cook time can be a problem especially during the week. Here is what I do to cut my cook time to 45 mins - 60 mins:

1) Take out (or have the butcher do it) the backbone of a chicken with a knife or shears. Spread out the bird and turn it over. With your hands and force, crack down on the breast (this makes cutting easier but it is only an option). Cut the breast in half. Season as you wish or dry brine if you are doing this ahead of time.

2) Turn your oven on to 450 degrees. In a rimmed baking/roasting pan or how I do it with a skillet, take an onion and cut into wide slices. Put slices down and put the chicken halves, breast side up on top of the onions, sort of a food roasting rack.

3) Cook and watch the internal temps. I like to arrange the pan in the oven with the legs toward the back as it is warmer in the back. If the skin is getting too brown, cover with foil. If the legs are done before the breast but the breast is higher than 155 degrees, I take it out as there will be carry-over cooking and the temps will exceed the USDA recommended 165 degrees if you let it rest for 20+ minutes. Resting is important here. I have a blog post about it as well.

4) Now, once the chicken is out and resting on a carving board, you have the option to make gravy. Yes, that is why the onions are there.. to flavor the gravy….

After a rest, start carving your bird and serve. The skin should be crispy and bird delicious. You can play with the oven temps and time.

Eat.Drink.Savor.