4.29.2013

Roasted Chicken & Veggies For Two

There is a "Roasted Chicken & Veggies" recipe in my favorite cook book, one that I've been wanting to make but something about roasting a chicken feels intimidating.  I don't know if it is the extraction of the innards, or assembly of the bird, but what I do know is it feels out of my league.  Then I saw some chick dominate a roasted chicken on The Food Network last week, and I thought, "If she can do this, I can do it too".  And here we are.

We enjoyed a wonderful roasted chicken with herb veggies for Sunday dinner and it was amazing, and not nearly as difficult as I expected.  If you haven't roasted a chicken before, don't fear!  This recipe is amazingly gourmet and perfect for the domestic goddess you are!  I made a few tweaks to this recipe that I think you will like! 

INGREDIENTS

5 CARROTS, CUT INTO THIRDS
6 SMALL RED NEW POTATOES, QUARTERED IF LARGE
1 MEDIUM YELLOW ONION, CUT INTO 6 WEDGES
6 TABLESPOONS UNSALTED BUTTER, MELTED, OR OLIVE OIL KOSHER SALT AND FRESHLY GROUND PEPPER 
1 CHICKEN (3 TO 4 LBS)
1 LEMON
4 FRESH ROSEMARY SPRIGS
4 CLOVES GARLIC, PEELED AND SMASHED

DIRECTIONS
PREHEAT OVEN TO 425 DEGREES

PUT CARROTS, POTATOES AND ONION IN A 9X15 GLASS BAKING DISH.  TOSS WITH 2 TABLESPOONS BUTTER OR OLIVE OIL, AND SEASON WITH KOSHER SALT AND PEPPER TO TASTE.  SPREAD THE VEGGIES TO THE SIDES OF THE BAKING DISH TO MAKE ROOM FOR THE CHICKEN.

REMOVE THE NECK AND GIBLETS FROM THE CAVITY OF THE CHICKEN AND THROW AWAY (THESE ARE JUST PLACED WITHIN THE CAVITY).  RINSE THE CHICKEN IN COLD WATER AND PAT DRY. THEN PLACE THE CHICKEN BREAST-SIDE UP IN THE CENTER OF THE BAKING DISH.  MIX 2 TABLESPOONS OF BUTTER WITH 1 SPRIG OF ROSEMARY, SALT, AND PEPPER.  SEPARATE THE SKIN FROM THE BREAST MEAT AND FILL WITH THE ROSEMARY BUTTER MIXTURE.  BRUSH CHICKEN WITH REMAINING 2 TABLESPOONS OF  BUTTER.  SEASON THE CAVITY AND SKIN GENEROUSLY WITH KOSHER SALT AND PEPPER TO TASTE.  PUT THE LEMON QUARTERS AND ROSEMARY SPRINGS INSIDE THE CAVITY. PUT THE GARLIC CLOVES UNDER HE CHICKEN TO PREVENT THEM FROM BURNING.




ROAST FOR 45 MINUTES.  THEN REMOVE DISH FROM OVEN AND TILT THE  CHICKEN, ALLOWING JUICES FROM THE CAVITY TO POUR OUT ONTO THE VEGETABLES.  GIVE THE DISH A SHAKE TO MAKE SURE ALL VEGGIES ARE COATED. BASTE CHICKEN WITH THE PAN JUICES AS WELL.  NOTE: IF THE CHICKEN IS BROWNING TOO QUICKLY, COVER WITH FOIL.  THEN CONTINUE ROASTING UNTIL CHICKEN IS A DEEP GOLDEN BROWN AND THE JUICES RUN CLEAN WHEN THE TIP OF THE KNIFE IS INSERTED INTO THE THIGH JOINT (THIS SHOULD TAKE ANOTHER 25-30 MINUTES.

TRANSFER THE CHICKEN TO A PLATTER, COVER LOOSELY WITH FOIL, AND LET STAND FOR 10 - 15 MINUTES BEFORE CARVING.  USING THE BACK OF A SPOON, MASH THE GARLIC AND SQUEEZE SOME LEMON INTO THE PAN JUICES.  TOSS THE JUICES WITH THE VEGETABLES & CARVE.


I'm not one to toot my own horn, but I felt like Julia Child last  night.  You must make this!

1 comment:

  1. WOW that looks amazing! I will have to try it!!!

    ~Julie

    http://tokyoblossomboutique.com

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