Remember that long ago meal that I told you about?
Yeah, if I’m being completely honest, I’m not sure that I do, either.
But, it seems to me that it’s high time I got a roasted chicken recipe up here. I don’t make roast chicken as much as I used towhen you’re living alone it seems a bit excessivebut, it remains my go to when it comes to feeding a crowd.
It’s simple. But, in my mind, it manages to be elegant, too. In fact, when I was growing up, most Friday nights, we had a variation on this meal. The beauty here is that, if you plan it right, you can get the rest of the meal prepared while your chicken is cooking and then sit down and actually eat with your guests.
A fantastic way to end a week, if you ask me.
There’s this, too: if you plan it right and reserve the carcass, you have the tools for a lazy Saturday afternoon of making chicken stock.
If you’re so inclined, add more root vegetables to the pan, too. You’ll have plenty of leftovers that way. Just the thing after a busy week.
Roasted Chicken and Root Vegetables
Adapted from Ina Garten
For the Chicken
1 roasting chicken, 5-6 pounds
1 TBS Kosher salt
1 TBS Freshly ground black pepper
1 tsp herbes de provence
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons olive oil
1 onion, quartered
For the vegetables
3 sweet potatoes, diced
3 yukon gold potatoes, diced
3-4 parsnips, diced
3-4 carrots, peeled and diced
1 large onion, cut into eights
6 garlic cloves
1 tsp each salt and pepper
1 tsp red pepper flakes
1 tsp herbes de provence
Preheat the oven to 450 degrees F.
Rinse the chicken inside and out. Remove any excess fat and pat the chicken dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity the lemon and onion.
Brush the outside of the chicken with olive oil and sprinkle it with salt, pepper, and herbes de provence. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the root vegetables in a pan. Toss with salt, pepper, herbes de provence, red pepper flakes, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 30 minutes at 450 degrees, then lower the heat to 350 and roast for another hour, 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.