Perfect Roast Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Roasting Chicken, 4-5 lb
Kosher Salt and freshly-ground Black Pepper
2 Lemons, cut in quarters
1 whole head of Garlic, cut in half crosswise
2 Spanish Onions, peeled and thickly sliced
Assorted Vegys, coarsely chopped: Carrots, Potatoes, Garlic Cloves, Brussel Sprouts….
Optional: Fresh Thyme Sprigs
˝ cup Dry White Wine
˝ cup Chicken Stock
1 Tbs Flour
2 Tbs Thyme
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Directions: |
Directions:Preheat oven to 425 degrees.
Remove and discard chicken giblets. Pat chicken dry and liberally salt and pepper inside of chicken. Place 2 lemon quarters in chicken cavity along with the garlic. Brush outside of chicken with olive oil and salt/pepper. Tie legs together with string and tuck wing tips under the body of the chicken.
Place chicken in small roasting pan (no larger than 11x14”). Place the reserved lemons, sliced onions and other vegetables (plus optional garlic cloves and thyme sprigs) in large bowl and toss with 2 Tbs olive oil, 1 tsp salt, ˝ tsp pepper. Pour mixture around the chicken.
Roast chicken for ~ 75 minutes, until the juice runs clear when you cut between the leg and thigh. Remove the chicken to a platter, leaving the lemons and vegys in the pan. Cover the chicken with foil and allow to rest for 10 minutes while you prepare the sauce.
Optional (I rarely do this: tastes great just out of the oven!) Place the pan on the stove-top over medium-high heat. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute until the sauce thickens. Add any juices that collect on the platter under the chicken and taste for seasoning. Carve the chicken into the platter and spoon the vegys around it. Top with sauce. Sprinkle with salt and serve hot or warm. |
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Personal
Notes: |
Personal
Notes: Use whatever Vegys you want in the pan. I like onions, carrots, fennel, brussel sprouts, green beans -- go crazy! And don't forget to add some extra garlic cloves, fresh thyme branches and lemon wedges to the Vegys. Also, I like to cook the chicken "upside down" for most of the cooking time, then turn over to breast-side up for the last 10-15 minutes: keeps the meat moist!
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