Roast a Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3-6 lb roasting chicken
Coarse salt, like kosher salt
Fresh ground black pepper
Large bunch of fresh herbs, such as thyme or rosemary
1 lemon, orange or apple, halved
1 head of garlic, cut in half crosswise (optional)
2 tbsp. of butter
1 medium onion, quartered or cut into thick slices
4 carrots cut into 2" chunks
3 parsnips or 1 bulb of fennel, quartered or cut into chunks.
Olive oil
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Directions: |
Directions:Preheat oven to 425º
Remove the giblets from the chicken and wash thoroughly inside and out. Pat the chicken dry and liberally salt and pepper the inside of the chicken. Stuff the cavity with good handful of herbs, the cut fruit and garlic head. Tuck the wingtips under the chicken and tie up the legs with kitchen string. Rub the outside of the chicken with the butter and salt and pepper again.
Pour 1-2 tbsp. of olive oil into the roasting pan, add the remaining vegetables and toss to coat. Salt and pepper the vegetables and add another small handful of the herb that was placed in the chicken cavity. Make layer of the vegetables in the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours or until the juices run clear when you cut between the leg and thigh. Put the chicken and vegetables on a serving platter and let rest under a tent of aluminum foil for 20 minutes. Carve the chicken and serve with the vegetables. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: Good roast chicken needs generous salt and pepper, fruit and herbs cooked inside the chicken. Certain combinations - apple, onion and thyme or garlic, lemon and rosemary - are classic, but experiment to find a flavor you like, or just use what is on hand.
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