Our Southern Odyssey’s Flipped Roasted Chicken recipe is a simple recipe that is moist, delicious and flavorful. It can be eaten right out of the oven or can be added to another recipe. Turning the chicken gives the chicken a beautiful crispy skin that is slightly pulled away from the meat, and the meat of the chicken is tender and juicy. It also browns up nicely and makes a great presentation on the table.
When I (Vanessa) was growing up I enjoyed going to my Mama Bagwell’s (my paternal grandparents) home. They had a farm where they raised pigs, cows and chickens. They also had a garden where they grew their own vegetables. They raised their own food, to enjoy fresh or they would freeze, dry or can their own food so they could have it in the winter. I always enjoyed eating at their home any time of the year. The food was so flavorful and delicious. My Mama Bagwell just knew how to prepare a great tasting meal. I really miss both of my grandparents. But I have a lot of great memories that include them.
I remember that the front yard was smooth well packed dirt, not a blade of grass on it when I was a child, because they would sweep the front yard with a brush broom. We would start sweeping in the house then the porch and right on out into the yard. They had the cleanest dirt in the front yard. I would know because I even swept the front yard sometimes just for fun. But the back yard had grass. That’s where the chickens were, in the back yard, just walking around pecking at the ground like chicken do. The chicken coop was right off the back porch, to the right of the house. Which made gathering eggs easier because you didn’t have to go very far.
My grandparents had a lot of chickens. As a child I loved to gather the eggs and chase the chicken around the yard and climb the two large oak trees next to the chicken coop. Those trees provided much needed shade during the hot summer months. During the fall of the year, they would prepare the chickens to eat. I never helped my grandparents, parents, aunts and uncles with this task. I would just be there playing with my cousins. It was always on a Saturday morning at the crack of dawn when they would all arrive to kill the older chicken. You know, the one that no longer produced eggs. I can still remember the smell of those dead chickens, oh it was horrible.
Every time I purchase a whole chicken at the grocery store the chicken has to be cooked as is. I cannot cut up a chicken to this day. If I try to cut up a chicken the smell, that terrible smell, of my grandparents preparing chickens to freeze comes back to me and makes me a little sick. Because of this I either buy a chicken whole, and leave it whole or I purchase chicken pieces already cut up. I am so thankful and blessed not to have to kill my own food. I really just don’t think I could. Buying chicken from the grocery store is just so much better for me. I really hope my grandparents understand and know I really appreciate all the life lessons I learned at their house.
Some basic precautions when handling raw chicken. Remember to keep raw chicken away from vegetables especially vegetables that will not be cooked. Also, keep cutting boards and knives used to prepare chicken, or any other meat, away from other foods until they are properly and thoroughly cleaned. Make sure the work station is cleaned before starting to prepare the chicken as well as afterwards. Always make sure to wash your hands before and after handling raw chicken. And never use a knife that was used to prepare the raw chicken, to cut up the cooked chicken. Unless the knife has been thoroughly washed after preparing the raw chicken. Having excellent kitchen hygiene is key to a healthy meal.
Instructions:
When making the Flipped Roasted Chicken Recipe preheat the oven to 400 degrees Fahrenheit. Take a roasting pan and line it with unbleached parchment paper. Here is a tip, lightly brush the parchment paper with olive oil. That way the chicken will not stick to the paper.
Remove the giblets from the cavity. Some chickens have giblets, others do not, just to be on the safe side always look in the cavity. We recommend opening the chicken packaging over a clean empty sink. That way if any of the liquid that is in the packaging gets out it will be contained in an easy area to clean. Make sure that the roasting pan with parchment is close to the sink. Place the chicken breast side down on the parchment paper.
Wash your hand with soap after you have placed the chicken on the roasting pan. Take and brush the back side of the chicken with olive oil and sprinkle with pink salt, pepper, parsley and oregano. Place the chicken in the preheated oven for 60 minutes (one hour).
Take this time to clean the sink. Wash the sink with soap and water. When washing the sink don’t use a sponge or anything that you want to keep. Use something that you can throw away, like a paper towel. Rinse the sink well.
When the 60 minutes are up remove the chicken from the oven with potholders. Place the hot roasting pan on a solid surface. If placing the hot roasting pan on a counter top make sure that there is a potholder between the roasting pan and the counter. Take the tongs, reaching inside the cavity with half of the tong and holding the other side of the tong to the outside of the chicken, and flip or turn the chicken over so that the breast is facing up. Use the step-by-step guide above for photo references.
Take and repeat the seasoning steps that you did on the first half of the chicken. Brush the chicken with olive oil and sprinkle with pink salt, pepper, parsley and oregano. Place the chicken back into the oven. Make sure that the potholder that was between the roasting pan and counter top is still on the counter top and not under the pan. Allow the chicken to cook for another hour or until the inside of the chicken is 165 degrees Fahrenheit. Remove and let the chicken rest for 10 minutes or until it has cooled enough to handle. Serve and enjoy!
Flipped Roasted Chicken
March 16, 2018
Our Southern Odyssey’s Flipped Roasted Chicken recipe is a simple recipe that is moist, delicious and flavorful. It can be eaten right out of the oven or can be added to another recipe. Turning the chicken gives the chicken a beautiful crispy skin that is slightly pulled away from the meat, and the meat of the chicken is tender and juicy. It also browns up nicely and makes a great presentation on the table.
Persons
6
Notes
What you will need:
Roasting pan,
Non-bleached parchment paper,
Tongs,
Measuring Spoons,
Small Bowl,
Basting Brush,
Potholders,
Small Plate,
Large Platter
Ingredients
- 3.5 to 4 pound Whole Organic Air Chilled Chicken
- 2 teaspoons Himalayan Pink Salt - divided
- 2 teaspoons Black Pepper - divided
- 2 Tablespoons Organic Parsley - divided
- 2 Tablespoons Organic Oregano - divided
- 1/2 Cup Apollo Organic Olive Oil - divided
Instructions
- Preheat oven to 400 degrees
- Take the roasting pan and line it with parchment paper
- Brush the parchment paper with some olive oil
- Remove giblets from cavity
- Place breast side down in roasting pan
- Brush the back side of the chicken (this side is facing up) with half of the olive oil
- Sprinkle with the salt, pepper, parsley and oregano
- Place in the preheat oven for 60 minutes (1 hour)
- Remove from the oven using potholders
- Place on a solid surface
- With the tongs flip the chicken over so the breast is facing up
- Brush the rest of the olive oil over the chicken breast, legs and wings
- Sprinkle with the salt, pepper, parsley and oregano
- Place the Chicken back into the preheat oven for 60 minutes or until the inside temperate is 165 degrees.
- Remove from the oven and let rest for 10 to 20 minutes or until you can handle the chicken (it will be hot)
- Take the chicken off the bone and put on a large platter
- The chicken can be eaten now or used in another recipe
- The options are endless - ENJOY!
© 2024 This recipe is provided by Our Southern Odyssey
