My Faithful Assistant does love to help in the kitchen and I am happy to let him. Yesterday, I remembered that I had a chicken to roast. I was tempted to try something new and prepare it with milk, or coconut milk. I popped up from my comfy chair to start making it and he said, “Can I make the chicken?” Naturally, I said yes.
My Faithful Assistant has seen me make chicken many times, and probably heard me talk about how young I was when I made one for the first time even more. The amount of instruction needed was minimal. It was mostly logistical in nature, meant to keep the kitchen as clean as possible. Get a garbage bag for the disposable bits and put it next to the sink so you aren’t carry those bits across the kitchen. Get the baking dish and also put that next to the sink for a similar reason. We didn’t rinse the raw chicken. Our kids take Family and Consumer Science in middle school and are all taught that rinsing raw chicken or other meat does not remove bacteria, it spreads it around the kitchen. If you don’t believe me, check YouTube for an assortment of videos on the topic.
When it came time to season it, he asked if he should put olive oil on it. Sure! Why not! I had never done that before. I actually stopped putting butter on my chicken. Just poultry seasoning and a little salt and pepper. Since a roast chicken usually ends up being used for several meals, this simple preparation makes it easy to use in many ways.
Roast Chicken with Olive Oil Rub
1 chicken for roasting
Salt & pepper
1. Remove the chicken from the packaging and take the bag out of the chest cavity. THROW IT AWAY.
2. Sprinkle the outside of the chicken with poultry seasoning. We didn’t measure, we just sprinkle until there was a nice light dusting on the outside of the entire bird.
3. I then poured a little olive oil into the palms of My Faithful Assistant’s hands (which were freshly washed) and he proceeded to gently massage it onto the chicken. If you lack a sous chef in your house, just pour a tablespoon or two onto your chicken and rub away.
4. Sprinkle with a little more poultry seasoning, salt, and pepper.
5. Bake at 350 for 20 minutes per pound.
You can see the final product in the picture. It turned out great! it was very flavorful, moist and tender. And I had one very proud boy with me enjoying the first big meal he prepared.
I’m sure those of you who celebrate have already planned your Rosh Hashanah menu. You can always use this recipe for Yom Kippur or for next year.
L’Shana Tova! May the year ahead be filled with peace, happiness, and good health!