One of our favorite and most perfect meals is a simple chicken roasted in the oven with some root vegetables. Nothing really beats the perfection of a roasted chicken and veggies. It’s easy to throw together and so satisfying. I mean, who doesn’t love a roasted chicken?? A crazy person, that’s who! Such a yummy meal. One of my dear friends, Ina (aka the Barefoot Contessa) taught me how to make the perfect roasted chicken. Well, she didn’t really have to teach me too much because it’s quite simple. Now I’d like to teach you how to make the perfect roasted chicken. Everyone should keep this recipe in their back pocket and pull it out when needed. Let’s get started:
Ingredients:
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 10 sprigs
- 5-6 sprigs of fresh rosemary
- 1 lemon, halved
- 1 head garlic, approximately
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 4-6 red potatoes, halved
- Olive oil for drizzling
- 1/2 (or a little more) cup white wine or chicken broth
Directions:
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Sometimes I forget this step, so this is an important reminder. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken.
Stuff the cavity with the bunch of thyme, a few rosemary sprigs, both halves of lemon, and about 5 – 6 cloves of garlic, whole. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. If you don’t have kitchen string, like me, then you can cut a little slit in the chicken and tuck the legs inside. See my photo. It’s a nifty trick. Place the onions, carrots, potatoes and garlic in roasting pan. Toss with salt, pepper, about 10 sprigs of thyme, a few sprigs of fresh rosemary and drizzle with olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Pour wine or chicken broth in the bottom of the pan. If you had to use a giant pan like I did, you might need to use a little more liquid to cover the bottom of the pan. I think it's time I buy something smaller than a roasting pan for a giant turkey!
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. If you don’t have kitchen string, like me, then you can cut a little slit in the chicken and tuck the legs inside. See my photo. It’s a nifty trick. Place the onions, carrots, potatoes and garlic in roasting pan. Toss with salt, pepper, about 10 sprigs of thyme, a few sprigs of fresh rosemary and drizzle with olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Pour wine or chicken broth in the bottom of the pan. If you had to use a giant pan like I did, you might need to use a little more liquid to cover the bottom of the pan. I think it's time I buy something smaller than a roasting pan for a giant turkey!
 |
| See how the legs are tucked through the side skin? Cool trick, right? |
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
Doesn't that look delicious?? Slice the chicken onto a platter and serve it with the vegetables and you are ready for the perfect dinner! Enjoy!
No comments:
Post a Comment