Wednesday, August 8, 2012

Perfect Roast Chicken

I was always intimidated by roasting a whole chicken.  Why? I have no idea!  Once I came to the realization that it was really just a miniature Thanksgiving turkey, I felt confident I could manage! 

This recipe is fool proof and so delicious.  It's perfect for company because essentially, it's a one pot wonder.  Toss the bird right on top of the vegetables and they will roast in the wonderful pan drippings until they become a tender, somewhat sweet yet savory delight.  Sometimes, if i'm feeling particularly inspired, I will make a pan sauce by adding flour and chicken stock and heating on the oven until it thickens (yum!). 

* 1 4.5-5 lb. roasting chicken, neck and giblets removed (you can buy them this way now!)
* 2 lb. red potatoes, washed (about 6 medium/large red potatoes)
* 1 vidalia onion
* 1 red onion
* 1 lb carrots, peeled and coarsely chopped
* 1/4 c. olive oil
* 2 garlic cloves, halved
* 1 tsp. dried herbs de provence
* 1 lemon, quartered
* 2 tbs. butter, melted
* kosher salt, fresh ground pepper
* kitchen twine

Preheat the oven to 425.  In a large roasting pan, toss potatoes, onions, and carrots with olive oil.  Sprinkle vegetables liberally with salt and pepper.  Place chicken on top of vegetables.  Stuff the chicken with lemon quarters and garlic cloves.  Using kitchen twine, tie the legs of the chicken together (this helps it cook through evenly).  Brush the chicken with melted butter, then rub the herbs de provence, salt and fresh ground pepper on top.  Bake for 1 hour 45 minutes, or until the juices run clear when a knife is inserted between the thigh and breast.  Once or twice while it is in the oven, stir the vegetables and brush the chicken with any remaining melted butter.  Enjoy! 

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