Roasting at Home

I like to roast my proteins and vegetables because I find the flavor has more complexity and depth, especially if you follow a few key rules. The most important rule is to purchase the best quality ingredients you can find; usually that means organic, heirloom, heritage, or grass fed (for red meats). If you know your source, that is the best indicator, so if you can afford to (money and space wise) buy directly from your ranch or farm, do it and help support local businesses. Farmer's markets are great resources which offer smaller quantities.

I bought this heritage chicken and decided to roast it by first cutting out the backbone with some good shears. (You can watch a video here to see how). It takes much less time that roasting it whole and this way there is more delightfully roasted chicken skin :)

The first thing to do is to TAKE IT OUT OF THE FRIDGE FOR 30-45 MINUTES. This is key to making sure the interior and exterior are the same temperature before you put it into your oven. Pat it all over with paper towels to make sure the skin is dry to help ensure a crisp skin after roasting.

To moisten the meat, make a compound butter using about 4 ounces of good quality butter (softened butter mixture) with chopped garlic, parsley, salt, pepper, rosemary, thyme, or any other favorite herb. I added the zest of 2 lemons, 3 chopped cloves of garlic, and chopped garden rosemary (about 2 tbsp). Mix all thoroughly and spread on both side of the chicken, as well as under the skin of both breasts and legs.

I put mine on a silicone mat, but you may use parchment paper or if you don't mind cleaning up, just on a sturdy baking sheet. I don't recommend aluminum foil because of the possibility of metal transfer at high heat.

DO NOT put the prepared bird into the oven until it has reached 400 degrees! 

Roast for 15 minutes skin side up, then lower the temperature to 350 until a meat thermometer inserted into the thigh registers around 165 F (I would take the bird out at 160 and the carry over will bring it to 165). Depending on the size of your bird this could take another 15-30 minutes.

Let it rest for 15 minutes before carving!

Roasting a rack of lamb starts with the same first rule : the first thing to do is to TAKE IT OUT OF THE FRIDGE FOR 30-45 MINUTES. 

I sliced slivers of garlic and slipped them into slits I made throughout the lamb to infuse the meat with the garlic rather than having it coat only the outside. I liberally sprinkled salt and pepper on all sides before covering with about 2 Tbsp dijon and 2 Tbsp of chopped rosemary (you may use thyme, oregano, herbs de Provence or marjoram).

I used a nonstick ovenproof pan to sear the lamb before putting it into a 350 F oven for about 20 minutes or until the internal temperature was 140 (letting it sit before slicing will allow the carryover heat to bring it to medium rare 145F)

If you want to roast your carrots, potatoes, or brussel sprouts while you are roasting your lamb start the vegetables first at 450F for about 20 minutes, then lower the temp to 350 before you put your lamb in, otherwise you will have crunchy vegetables or overcooked dry lamb!