Roast Chicken Two Ways

Staff Writer
Roast Chicken Two Ways

Photo by Amanda Shulman

Photo by Amanda Shulman

If you’re in need of a way to spice up your Friendsgiving table (or just regular table), douse your bird in a Harissa rub. This traditional spicy North African condiment will give you a kickin chicken. Unusual, maybe. Unbelievable, yes.

If you’re feeling the more traditional route, give your chicken a butter bath. Finely chop a bunch of rosemary and garlic and mix it thoroughly into softened butter. Slather this all over the chicken, (seriously, all over) and prepare for crispy herbacious skin.

Photo by Amanda Shulman

Photo by Amanda Shulman

Harissa Spiced Chicken

Prep Time: 5 minutes
Cook Time: 45 minutes-1 hour
Total Time: about an hour

Servings: 5

Ingredients:

1 chicken
½ cup harissa
2 tablespoons soy sauce
2 tablespoons sesame oil
Salt
Pepper

Directions:
1. Preheat oven to 400°F.

2. Combine the harissa, soy sauce and sesame oil together.

Photo by Amanda Shulman

Photo by Amanda Shulman

3. Place the chicken breast side up on a rimmed baking sheet or baking dish and slather generously with harissa mixture.

Photo by Amanda Shulman

Photo by Amanda Shulman

4. Season generously with salt and pepper.

5. Roast in oven for about 1 hour (this part depends on how big your chicken is, check the internal temp and make sure the thigh meat has reached 165°F or the juices all run clear). Let rest before carving.

Photo by Amanda Shulman

Photo by Amanda Shulman

Rosemary Crusted Chicken

Prep Time: 5 minutes
Cook Time: 45 minutes-1 hour
Total Time: about an hour

Ingredients:

1 chicken
1 stick softened butter
a few rosemary fronds, leaves removed and finely chopped
1 clove of garlic, minced
Salt
Pepper

Directions:
1. Preheat oven to 400°F.

2. Combine butter, rosemary and garlic together and mash.

Photo by Amanda Shulman

Photo by Amanda Shulman

3. Place the chicken breast side up on a rimmed baking sheet or baking dish and slather generously with butter, making sure to get under the skin.

4. Season generously with salt and pepper.

5. Roast in oven for about 1 hour (this part depends on how big your chicken is, check the internal temp and make sure the thigh meat has reached 165°F or the juices all run clear). Let rest before carving.

Photo by Amanda Shulman

Photo by Amanda Shulman

Note on chickens: Don’t skimp on quality. While it might cost a little extra, buy a chicken that you can count on. Whole Foods sells gorgeous fat organic ones (pictured above). The extra $ will go a long way.

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