Roast chicken with veggies....
Last night we tried our hand at a recipe I had watched on TV while I was sick. We LOVE food network and typically prefer Paula Deen's recipe's more than anyone. I tuned in to Ina(Barefoot Contessa) who usually bores me and uses too many ingredients, but she was making a lemon garlic roasted chicken. I try to make a new dish once a week and though many nights are boring at this house, I love to cook and am always looking for new ideas. I have never made a chicken in the oven actually. I always figured the store bought rotisserie would be better than anything I could make....WRONG! This was absolutely delicious and better than that, simple to make.
Here is the recipe I found online, it is a tiny bit different from what she did on tv, so I made a few changes-I'll put them in bold
1 (5 to 6 pound) roasting chicken
Kosher salt (used regular)
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs (skipped this)
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks(used 5 BIG carrots)
1 bulb of fennel, tops removed, and cut into wedges (skipped this)
Added 4 red potatoes cut up
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of 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 a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
I wanted to add was that Ina suggested that you rinse the chicken and put some salt on the outside of the chicken and refrigerate it until you cook it. It's supposed to help tenderize it. She also took the chicken out of the oven, let it sit under foil to "rest" 20 minutes and for those 20 minutes put the veggies back in the oven to crisp up-made them super yummy!
No great pics, didn't think to take some until the chicken had been carved. Sigh.
Here is the recipe I found online, it is a tiny bit different from what she did on tv, so I made a few changes-I'll put them in bold
1 (5 to 6 pound) roasting chicken
Kosher salt (used regular)
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs (skipped this)
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks(used 5 BIG carrots)
1 bulb of fennel, tops removed, and cut into wedges (skipped this)
Added 4 red potatoes cut up
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of 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 a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
I wanted to add was that Ina suggested that you rinse the chicken and put some salt on the outside of the chicken and refrigerate it until you cook it. It's supposed to help tenderize it. She also took the chicken out of the oven, let it sit under foil to "rest" 20 minutes and for those 20 minutes put the veggies back in the oven to crisp up-made them super yummy!
No great pics, didn't think to take some until the chicken had been carved. Sigh.
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