Sometimes, you just nail it. Tonight was one of those nights. By fluke, I had to postpone my last night's meal until tonight, and the result was that my roast chicken was AMAZING tonight!!! It marinated for 24 hours instead of for just 2 or 3 as I would typically do.
Our neighbour friends have an incredible organic herb garden, and when I thought about how to marinate this chicken, I called them to enquire how their herbs were. Though they were dusted in snow, they were still perfect!! And, my friends were at my door with bags full ten minutes later!
My roast chicken was so moist and infused with the delicious taste of the fresh herbs. It got 5 stars from all my critics, big (read: Andrew) and small (read: Lucas).
I am blessed and thankful to have such amazing neighbours! My chicken dinner had good vibes!!!
I hope it works out as well for you as it did for us!!
Wash the inside and outside of a whole chicken well. I like to rinse until the water runs almost clear
Dry the chicken well with paper towel
Tie your fresh herbs together with string and stuff them inside the chicken cavity
Place chicken in a small stainless steal or glass bowl that will be snug around the chicken
Add bay leaves and three cloves of garlic to the bowl, rinsed and skin on
Pour the red wine vinegar over the chicken, then give a light spray all over with avocado oil, and salt the outside of the skin
Refrigerate for 24 hours and rotate chicken halfway though
Preheat the oven to 350 on convection roast
Place the chicken in a relatively small baking dish, breast side up. Crack fresh cracked pepper over the top of the chicken.
Roast the chicken for 2 hours (way longer than most suggest). Baste occasionally with juices from the pan, until the skin is golden
Transfer chicken to a serving plate with a good size rim
Pour the pan juices into a fat separator, let the juices settle for 5 min and the oil rise to the top