Day 14 Roast chicken recipe for any day of the week!

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Serves: 4

Ingredients for the Chicken:

  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 (3½- to 4-pound) whole chicken, giblets discarded
  • 1 tablespoon melted ghee (or fat of choice)

For the Optional Tarragon-Lemon Pan Sauce:

  • 1 shallot, minced
  • 1 cup chicken broth or bone broth
  • 2 teaspoons Dijon mustard
  • 2 tablespoons unsalted butter (or cold ghee for folks doing a Whole30)
  • 2 teaspoons minced fresh tarragon
  • 2 teaspoons lemon juice
  • Freshly ground black pepper

Steps:

Position your oven rack in the middle position, place a 12-inch oven-safe skillet on it, shut the oven door, and crank the heat up to 450°F.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Mix together the salt and pepper in a small bowl…

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

…and grab the melted ghee.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Pat the chicken dry with paper towels.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Really. Don’t skip this part. No one likes handling a slick chicken.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Pull off any extra fat around the open cavity, and trim away any extraneous skin.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

If you happen to spot any remaining feathers, just pluck ’em out. Don’t get squeamish on me.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Brush the entire surface of the bird with melted ghee. If your chicken is still cold from sitting in the refrigerator, the ghee may clump up a bit upon contact with the bird, but that’s no biggie.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

See my face? That’s not a worried expression.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Sprinkle the salt and pepper mixture all over the surface and interior of the bird.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Massage in the seasoning with your hands.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Tuck the chicken wings behind the back to keep ’em from burning in the oven…

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

…and tie the legs together with a piece of kitchen twine.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Dainty, right?

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Now the bird’s ready for the oven.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Plop.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Place your bird breast-side up in the hot skillet in the oven. Remember that your skillet’s hot—don’t burn your hand.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Roast the chicken until the breast registers 120°F and thighs are 135°F, about 25 to 35 minutes. (If you haven’t already invested in a meat thermometer, I recommend that you do it. It’s a great insurance policy against ruined dinners.)

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Immediately turn off the oven, leaving the chicken inside until the breast reaches 160°F and thighs are 175°F, about 25 to 35 more minutes. Again, use your meat thermometer to check your bird for readiness.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Remove the chicken from the pan and rest it for 20 minutes.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

I used to use a pair of tongs to transfer roast chicken from pan to plate, but found that the teeth of my tongs would tear the beautifully crisp, golden skin. The solution? I now insert the handle-end of a sturdy wooden spoon or spatula into the bird’s cavity to lift it up and out—and to drain out any excess juices from the inside of the chicken.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

While the chicken’s resting…

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

…we have time to whip up a quick pan sauce!

Remove all but 1 tablespoon of fat from the skillet. Leave the extra jus and brown bits in the pan.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Heat the contents of the skillet over a medium-high burner. Once the liquid starts bubbling…

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

…throw in the shallots.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Cook the shallots until softened.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Then, pour in the broth…

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

…and the mustard, scraping up any tasty browned bits on the bottom of the pan.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Simmer until reduced to ¾ cup.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

While the sauce is reducing, juice your lemon…

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

…and mince the tarragon leaves.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

When the sauce is ready, remove it from the heat. Grab the chilled butter…

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

…and slowly whisk it into the sauce…

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

…along with the lemon juice…

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

…and minced tarragon.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Season with salt and pepper to taste.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

Hack up the chicken and ladle on the gravy.

Weeknight Roast Chicken by Michelle Tam http://nomnompaleo.com

The result: the perfect roast chicken. Pair it with a simple salad or roasted vegetables, and treat yourself and your loved one to a delicious feast!

And then make them do the dishes.

Tip of the Day:

It is awesome to have accountability, but when it comes down to it, you are the one who has to make the choice. Encourage yourself with notes, quotes, verses, etc. taped to the refrigerator, your mirror, or anywhere you will see them often. Changing the way you think (about food, about yourself, about your circumstances) is the best way to start changing your habits.

Write down a list of reasons to remind yourself WHY you are doing this when you are standing in front of the refrigerator (or a plate full of cookies) thinking, “Why am I doing this?”

 

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