Mom’s Roast Chicken

Next weekend is Mother’s Day, which means that over the next week, fathers, sons and daughters everywhere will be searching for the perfect gift for the perfect mom.

But what makes the perfect mom?  According to my children, Dad is fun to play with, but the Mom is more important because she is smarter and knows how to make you feel better.  Mom knows how to make boo boos disappear with just a Bandaid and a kiss.  Mom can scare off the biggest and baddest of nighttime monsters with her mere presence.  Moms know how to add fractions, which principal is you “pal”, and how to tell if (s)he likes, likes you.  

But most of all, Mom is the best cook. Even those Moms who can’t cook at all. According to a very scientific poll (read: me asking a bunch of students at my school), there are 5 things that kids believe nobody makes as good as their mom:

Chocolate chip cookies, mac n’ cheese, spaghetti, a glass of water from the kitchen in the middle of the night, and chicken.  

Seriously, chicken.  I’ve done my research, and it seems that almost every culture has a special chicken recipe that has been passed down through generations, from mom-to-mom.  And they’re all scream comfort, or “Mom”. There’s fried chicken, butter chicken, chicken soup, chicken schnitzel, chicken parmesan, chicken fingers, and chicken dumplings…just to name a few.  But my absolute favourite, most comforting “Mom makes it best” chicken dish is roast chicken.

This is my basic go-to recipe but I’ve been known to switch-it-up with sage, thyme, or whatever else strikes my fancy.  Feel free to add in whatever you want to make it your own…after all, it is YOUR famous roast chicken.

*Warning: this dish will give your home the most A-MAZING “Mom’s house” smell.  DO NOT make this dish if you are trying to get your adult children to move out …they may never leave.

One whole chicken, flattened.  You can either ask your butcher to do this for you or DIY at home by using kitchen shears and cutting through the whole backbone, from tail to neck.

2 tbsp olive oil

2 tsp kosher salt

1 tbsp minced garlic

2 tsp paprika

1 tsp lemon pepper

1 tbsp chopped fresh rosemary (or 1 1/2 tsp dried)

1. Mix everything except for the chicken in a small bowl and set aside. 

2. Place chicken face up in a 9 x 12 oven-safe dish (like Pyrex or something).

3. Pierce it all over with a fork.

4. While stirring, pour the marinade over the chicken.

5. Roll up your sleeves, get in there, and give it a good rub-down to ensure that your chicken is evenly coated.

6. Cover and refrigerate for up to 6 hours (or at least 20 min).

7. Preheat oven to 400 and roast uncovered for 15 minutes.

8. Reduce heat to 375 and roast for another 30-45 minutes, or until done.  Check it every 15 min or so.  You will know its done by poking a fork into the joint between the leg and body and the juices run clear.

9. Remove from oven and let rest for 10 min. before serving.