Collegiate Times

Recipe of the Week Chicken by Brian Cromer

This recipe is all about simplicity. Five ingredients and a short amount of prep time translate into a full meal. Take care to keep the chicken skin dry before roasting, so that the result will be crispy and savory. The cooking time for the chicken will need to be altered if the weight of the chicken is different.

Prep time: 10 minutes

Cook time: 1 hour 30 minutes

Ingredients:

1 (5 pound) chicken

1 head of garlic

4 heads of broccoli

1/2 cup of parmesan cheese

1/4 cup vegetable oil

Directions:

1. Preheat the oven to 425 degrees. Rinse the chicken under cold water then pat it dry with paper towels. Removing excess water ensures the skin will brown properly and become crispy.

2. Rub the chicken with vegetable oil and season liberally with salt and pepper. Split the head of garlic in half and place one half in the cavity of the chicken. Roast for one hour and 15 minutes or until the thickest part of the breast reads 165 degrees.

3. Break down the heads of broccoli into 2-inch florets. Toss the broccoli with vegetable oil, parmesan cheese and the salt and pepper. Spread evenly on a baking pan with the other half of the head of garlic. Roast for 25 minutes until the edges of the pieces begin to caramelize. This can be done while the chicken is in the oven.

4. Before cutting into the chicken, allow it to rest under foil for 10 minutes. 

A version of this article appeared in the Nov 28 issue of the Collegiate Times.