Irv’s care-free way to roast a chicken–out of America’s Test Kitchen

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Irv’s care-free way to roast a chicken–out of America’s Test Kitchen

April 1, 2013 by Robin Ellis

Our friend Irv in Washington D.C. put me onto this wonderfully care-free way to roast a chicken developed by America’s Test Kitchen TV programme.

It’s simple and hands-off (well, the chicken needs a hand getting into the oven but that’s about it!).

1 average chicken–washed and dried

olive oil

sprigs of rosemary and thyme (if they are at hand or just one of them)

2 or 3 garlic cloves–unpeeled

1/2 (half) a lemon

salt and pepper

white wine for deglazing (scraping up the good bits!) and making the gravy

Choose a pan that will hold the chicken easily.
Turn the oven on to 450F/230C (Hot!)
Put the empty pan in the oven–yes, empty–no oil, nothing!
Dribble olive oil over the bird and using your clean hands or a brush, coat the chicken in olive oil.
Season the chicken well with salt and black pepper.

Stuff the cavity with the lemon, garlic and herbs.
When the oven has reached its target heat, quickly take out the pan wearing oven gloves, pop the chicken on it and put the pan straight back in the oven.
Roast the chicken for 30 minutes.
Turn off the heat but DON’T open the oven door!
Let the bird sit cosily in the oven for a further 30 minutes–it won’t complain.Then take the pan out of the oven and cover the chicken with foil and let it settle/rest for 15-20 minutes.
Remove the foil and transfer the chicken to a warmed serving platter.

Carefully spoon out excess fat in the pan–leaving the good gravy making juices behind.
Gingerly upend the chicken and let the remaining juices inside fall back into the cooking pan.
Deglaze the pan with the white wine on a lowish heat–stirring as the alcohol evaporates.
Pour this gravy into a heated gravy boat or jug.

And there you have it–Irv’s simple carefree way to roast a chicken.
Ready for carving…

and eating!

Posted in Food, Recipes, Robin Ellis | Tagged america's test kitchen, chicken recipe, easy way to roast chicken, garlic, lemon, roast chicken, rosemary chicken | 21 Comments

21 Responses

on April 1, 2013 at 3:59 pm | Reply Mary Anne

That looks simply amazing!
on April 1, 2013 at 4:09 pm | Reply Chantal

Looks good!
on April 1, 2013 at 5:08 pm | Reply Alison Dunn

I rub my chicken with Himalian pink salt in tiny amounts and smoked garlic roasting away in the cavity. Devine
on April 1, 2013 at 5:26 pm | Reply Judy from Maryland

I’ve had no lunch and you are making me sooo hungry! Printing this recipe out.
on April 1, 2013 at 6:29 pm | Reply Gail Frederick

I will be trying this soon! I’m getting into this heat the pan style of cooking.
on April 1, 2013 at 8:44 pm | Reply adesara1

I have a variation on this type of recipy.

I do not know the quantities. I just throw and rub LOL. Garlic Salt, rosemary, lemon juice on top of the bird. Put a sliced apple inside the chicken and cook in the oven.

Ann de Saram
on April 1, 2013 at 8:47 pm | Reply adesara1

Hi Robin,

I have a variation of this chicken recipey. I do not know quantities of the seasoning.

Put garlic salt, rosemary and lemon juice on top of the bird and rub in seasoning. Put a sliced apple in side the chicken. Roast in the oven.

Ann de Saram
on April 1, 2013 at 10:39 pm | Reply Joy

Looks like I know what I’ll be fixing for lunch this Thursday! I have to ask about “deglazing the pot” with white wine. Exactly what do you mean by this? I mean, I get the white wine part (I ALWAYS can handle white wine,) but have not heard that particular term…deglazing…in that connotation before.
- on April 2, 2013 at 5:53 am | Reply Robin Ellis
  
  It just means gently easing the “bits” on the base of the pan that have solidified during the roasting back to liquid form for the gravy.The wine/water/stock whatever you use is the agent for this process.
on April 3, 2013 at 8:33 pm | Reply Karin Tarte

You have inspired me to prepare this for dinner – So easy & luscious!
on April 3, 2013 at 9:10 pm | Reply Judith

I cooked a (4 lb.) chicken using this method – it was so moist! I’ll definitely use this method in the future. Thanks for sharing!
on April 7, 2013 at 3:34 pm | Reply Chantal

And it was good!! Yummy, yummy moist and good gravy(we did it without the wine).
on May 4, 2013 at 1:05 pm | Reply maire

I wonder if your French chickens are much better tasting than our American ones? I only buy either organic or Kosher. Years ago, before people began worrying so much about salt, Kosher chickens were absolutely delicious. Now, they’re just OK. Also, if you can get a subscription to “America’s Test Kitchen” Magazine (I think it’s called “Home Cooking”) you’ll really enjoy it. It also has the most beautiful covers. Suitable for framing. Maire.
on August 5, 2013 at 5:11 pm | Reply Elsbeth

I made my first roast last night and it turned out perfect. Thank you Robin for guiding me!
- on August 5, 2013 at 5:20 pm | Reply Robin Ellis
  
  Really glad to hear this worked Elsbeth.
on September 22, 2013 at 5:53 am | Reply Sheila

We did this wonderful chicken and took it was us for lunch at sea. Fab weather and fab food. It is also easy ! Beginners
on November 3, 2013 at 9:41 pm | Reply NORA O'REILLY

I must be a genius – I’ve been cooking chicken this way for years, wouldn’t do it any other way. I also do my Christmas Turkey this way stuffed with oranges as well as lemons absolutely scrumptious 🙂
- on November 4, 2013 at 7:04 am | Reply Robin Ellis
  
  I shall put an orange in this morning, thanks…
- on May 1, 2021 at 3:29 pm | Reply Sammye Foster
  
  I did my Christmas roast this year using the “closed oven door method.” I was a bit nervous about it since I had paid $56 for the roast. But, golly gee, it could NOT have been better. Will never cook a roast another way. And now, I’m gonna do a chicken this was for supper!!
on September 4, 2019 at 9:26 pm | Reply Deb Grant

I made this last night with an ‘average’ sized roaster. I pre-heated the oven to 450º and followed the recipe exactly EXCEPT I did not cover it in foil at the end. I’m not sure how much of a difference this step made but my bird came out quite raw at the joints and had to go back in twice. Plus my garlic was still quite firm and there is no way the foil would have helped with that. I really like the garlic squishy and flavorful and it was inedible. I will go back to my tried and true method of roasting chicken. But thanks for the challenge!
- on December 20, 2019 at 3:59 pm | Reply Robin Ellis
  
  Sorry about this. I’ll have a go with the chicken sitting in the fridge this weekend and see how it works for me.