Herb Citrus Roasted Chicken {Naptime Everyday}

I count preparing a good roast chicken as one of the top ten life skills every person should have. This requirement is right up there with knowing how to drive a stick shift car (I learned when I was 16) and being able to correctly hang in a picture in your own home. You had better believe that in fourteen years my daughter will know how to do all of the above. Perhaps it is optimistic of me, but I feel that with these skills in hand she will always be able to get through life with a good meal, a well appointed home, and the ability to drive almost any kind of vehicle on the road.

You see, preparing a roast chicken is a critical component to any chef’s repertoire. It is a hearty and nutritious meal that is a mainstay for serving both family and friends. I successfully prepared my first roast chicken when I was 22 and living on my own in New York. I’ll never forget carefully selecting my first roaster, weighing in at roughly three pounds, from the nearby specialty food shop. When I brought it home I placed it in my tiny sink and proceeded to painstakingly follow the The Joy of Cooking recipe for basic roast chicken. It must have taken me almost an hour to prepare this simple dish. I carefully seasoned, stuffed and trussed the bird exactly as directed. When it was finally ready I put it in the oven and checked it, religiously, until the juices ran clear and the timer indicated the 25 minutes per pound ratio was complete. The dish was a success by all standards, it was juicy, tender and perfectly chickeny tasting. Unfortunately, I ended up tossing most of the poor thing. The meal was a dry run for an upcoming dinner date and I had mearly been testing the recipe to make sure it was good enough to serve to another human being.

Of course, it is almost ten years later now and things are different. These days I prepare a roast chicken monthly and barely consult recipes for instructions. Now that I have the basics down I have learned that roasting a chicken is, in fact, pretty hard to screw up. I tossed my trussing twine several apartment moves ago, never to truss again, and have experimented with nearly every kind of stuffing and seasoning that has ever been suggested. I have also learned that a roast chicken is an excellent strategy for Sunday dinner. Typically, I season and prepare the bird on Sunday during naptime and put it in the oven so that it will be complete by 6pm. After letting the meat rest I prepare my daughter one of her favorite meals, shredding some of the tender breast meat into small bits and stirring it into soft rice. Then my husband and I carve up the body, each taking our favorite parts, and put the remaining meat in the fridge for dinner on Monday and Tuesday. And, last by not least, I place the carcass in a pot to make fresh chicken stock.

Recently I prepared a roast chicken with the following recipe, adapted slightly to suit my tastes. I loved the idea of adding a splash of citrus to the chicken, it seemed a like a great way to sweeten the meat and make it extra juicy. The recipe did not disappoint, in fact, I’ve made it three times this winter. With this preparation the meat becomes very moist and tender, so much so that I barely need a knife to cut it. We love the sweet citrus flavor and usually reserve some of the pan sauce to drizzle over the chicken when it is all carved up. Like all good Sunday dinners this is worth the effort, yielding more than enough food for three nights of meals. I have served it to dinner guests, as well. When I served it to our friend Mimi, who eats just about everything, she immediately picked out the sweet fruity taste declaring “there is orange in this, isn’t there. I love it.” I was impressed. That was endorsement enough for me, I will definitely be serving it again. And, by the way, if you have never actually roasted a chicken I highly recommend you give it a try, you will be surprised at how easy it is. Then, once you have perfected it, get started on learning that stick shift.