My first recipe post of 2018 is now here AND it includes my first ever YouTube video!!! If you follow me on Instagram, you’ll have seen that I finally took the plunge into the world of video this week! But in fact, I put this recipe together, styled, photographed, and filmed it since October of last year.
So, what took me so long to post it? Well, let me briefly explain…
I’ve been wanting to start a YouTube channel for a really long time. But, I let fear and analysis paralysis get in the way. When I finally mustered up the nerve to film this video, even though I was pleased with the result, taking on another project (i.e. learning how to edit) is what freaked me out. I had no prior experience in video editing and that was a major hindrance. I wanted the product that I put out there into the world to be perfect and nothing less. Then the busiest time of the year rolled around for my content (November and December), I was also traveling, and well, the rest is history.
All of this is to say that if you are thinking about starting something new – whether it’s getting into video, starting a blog, or taking on a new project, you really just have to go for it! There will always be things that hold you back, if you let them. But, you have to start somewhere. Done is better than perfect. Be kind to yourself and know there will always be room for improvement. …And trust me, if I can do it, anyone can! Okay, so enough with the pep talk and let’s get on to the recipe!
Roast chicken is one of my favourite things in the world to make because it’s so easy (I feel like I say this about all my recipes, but it’s so true), and I’ve discovered a way to make the perfect roast chicken every single time! Buying a whole chicken is not only better (as less goes to waste), but also cheaper than buying it in parts. Once you learn my 2 easy steps to roasting a chicken, I promise you, it will become a go-to in your kitchen. Cooking time and temperature are key if you want to make the perfect roast chicken! Roasting at a high temperature first allows the skin to brown nicely, and then you have to reduce the oven temperature to cook the chicken through. Also, once your chicken is done roasting and you take it out of the oven, make sure to let it rest for 10 minutes to allow the juices to redistribute. I also recommend making root vegetables at the same time in the same cast iron skillet for best results!
I normally write a short (or sometimes long) blurb in my recipe posts about the dish and why I love it so much. But since I explain all of that in the video, the best thing is to just watch! I hope you like it, and if you do, it would mean a lot for you to like the video and subscribe to my YouTube channel too! Full recipe is below.
How to Make the Perfect Roast Chicken Every Single Time
- 1 whole chicken washed thoroughly and pat dry
- 1 tbsp. dijon mustard
- 1 tbsp. salted butter at room temperature
- 1 lemon
- 4 tbsp. extra virgin olive oil
- Rosemary chopped coarsely
- sea or kosher salt
- freshly cracked black pepper
- 5 carrots chopped
- 7 medium turnips chopped
- 9-10 small radishes chopped
- 1 small bag shallots chopped
- After thoroughly washing your chicken, pat to dry. Place in cast iron skillet breast side up. Spoon dijon mustard and butter onto the chicken. Sprinkle a handful of fresh chopped rosemary, about 4 sprigs of thyme, freshly cracked black pepper, and a generous amount of salt over the chicken. Squeeze the juice of 1/2 a lemon over top (being careful not to lose the seeds).
- Using your hands, massage all ingredients over the chicken. Flip over and repeat (adding more rosemary, thyme, salt and black pepper, as needed, and squeezing the other 1/2 of your lemon). You should have a generous and even coating of all the ingredients over the chicken.
- Flip back over, so the chicken is breast side up in the cast iron skillet. Stuff the chicken cavity with a handful of sprigs of both rosemary and thyme for extra flavour. Place aside.
- Prepare your vegetables (you can use any other root vegetables that you like) by peeling and chopping them. Try to chop everything to a consistent size, so all of your veggies roast evenly.
- Add veggies to a large bowl and season with salt, black pepper, rosemary, thyme, and extra virgin olive oil. Toss vegetables so they are coated evenly.
- Add vegetables to the same cast iron skillet as your seasoned chicken.
- Place cast iron skillet in an oven pre-heated to 425°F and let it roast for 15 minutes. Then reduce to 350°F and let roast for 1 hour. There is no need to flip your chicken over. But as oven temperatures vary, check on your chicken after 40 minutes.
- If you have a thermometer (which is not necessary for this recipe), chicken should be cooked to an internal temperature of 165°F. Remove from the oven and let chicken rest for 10-15 minutes. Note that the chicken will continue to rise in internal temperature slightly as it rests.
- Serve and enjoy!