For most of us who enjoy food prep, getting a good-looking roast chicken from oven to table is pretty reliable.  Takes some time, the brining, the chilling, the coating, the timing—but we get it right most of the time.  And then there are the times when it absolutely has to look good—when presentation counts!  Here’s a trick to make it happen—when you’re short of time for the final broil, when the color has to look great. 

  • Pat chicken dry with paper towels and stuff cavity with aromatics—rosemary twigs and lemon slices are good. Remove wishbone for easier carving.
  • Cut 1” vents on back side of chicken where each wing and each thigh meets the body—for better heat circulation.
  • Rub chicken all over with olive oil—lightly dust with Cajun seasoning. Rub in the seasoning—that vibrant spice provides color as well as flavor.
  • Roast face-down for 40 minutes at 375’. Turn face-up, dust lightly again with Cajun seasoning, and roast for another 40 minutes at 375’. 
  • Start testing for doneness, 165’ on meat thermometer, a few minutes before end of total roasting time.

Let rest 15 minutes before serving.  Either carve at table or carefully pre-carve and serve as separate servings.   


The Kitchen Hive

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