Ingredients: |
Ingredients: One 4- to 4 1/2 - Pound Chicken
Kosher Salt and Freshly Ground Pepper
6 Garlic Cloves - Smashed and Peeled
6 Thyme Sprigs - Optional
2 Large Leeks - White and Light Green Parts Only, Trim Ends and Slit Almost In Half Then Rinse In Cold Water To Wash Out Any Dirt
4 Medium Carrots - Peeled, Trimmed, Cut Into 3" Pcs.
4 Small Yellow Onions - Cut In Half or Quarters
6 to 8 Small Red-Skinned Potatoes (Golf-Ball-Sized)
Optional; Parsnips, Rutabagas and Turnips
1/3 c. Canola Oil
4 Tbsp. Unsalted Butter - At Room Temperature
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Directions: |
Directions:Remove the chicken from the refrigerator and let stand at room temperature for 1 1/2 to 2 hours.
You can also leave it uncovered in the refrigerator for a day or two, which dries the skin and thus helps it to become crisp during the roasting.
Preheat the oven to 475 degrees F. an hour prior to roasting.
Remove the neck and innards if they are still in the cavity of the chicken. Using a paring knife, cut out the wishbone from the chicken. (This will make it easier to carve the chicken.) Generously season the cavity of the chicken with salt and pepper, add 3 of the garlic cloves and 5 sprigs of thyme.
Whether or not to truss the chicken is up to you.
Combine all the vegetables and the remaining garlic cloves and thyme sprig in a large bow. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.
Rub the remaining oil all over the chicken. Season generously with salt and pepper.
Make a nest in the center of the vegetables and nestle the chicken in it. Cut the butter into 4 or 5 pieces and place over the chicken breast.
Put the chicken in the oven and roast for 25 minutes at 475 degrees F.
Reduce the heat to 400 degrees F. and roast for an additional 45 minutes, or until the temperature registers 160 degrees F. in the meatiest portions of the bird - the thighs, and under the breast where the thigh meat meets the breast - and the juices run clear.
When done, transfer the chicken to a carving board and let rest for 20 minutes.
Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.
Cut the chicken into serving sized pieces, arrange over the vegetables, and serve. |
This recipe for Whole Roasted Chicken On A Bed Of Root Vegetables is from