The simplest way to cook a chicken that's safe for virtually all food allergies (except, of course, to chicken) is to buy a bird that is all-natural and kosher. While most labels on poultry -- such as "heritage" as "organic" -- don't mean much in terms of possibly unsafe additives, the term "natural" has a strict meaning when used on poultry in the United States: It means that nothing except for water (and, in kosher birds, salt) has been added. Buying a kosher bird means that you don't need to do much to cook a flavorful chicken except make sure you don't overcook it.
- 1 natural, kosher chicken
- 1 Tablespoon oil (olive, canola, etc.) of your choice
- pepper and paprika (optional)
- several sprigs rosemary, thyme, or herbs of your choice (optional)
- Preheat oven to 375 F.
- Coat chicken all over with oil, then sprinkle generously with pepper and paprika (if using). If using fresh herbs, tuck under the skin of the legs and thighs.
- Place chicken in a roasting pan, wing side up. Roast for 15 minutes, then flip so the opposite wing is up. Roast for 15 more minutes. Reduce heat to 325 F, then flip so the breast is up. Bake for 25 minutes, or until an instant-read thermometer placed in the deepest part of the thigh reads 165 F.
- Remove chicken to a serving platter and cover with foil for at least five minutes. While chicken is resting, you can use the pan juices to make a pan gravy if you like.
Ingredient note: Can't find a kosher chicken? You can make a good approximation by brining a natural chicken. Remove any giblets, then place the chicken in a deep bowl. Cover completely with water and add 1/4 cup of kosher salt or 1/2 cup of table salt. Let sit in the refrigerator for two to three hours. Brining forces salt into the meat and keeps it tender while it cooks. You can also use this recipe with a chicken that hasn't been brined. However, the meat won't be quite as tender.
