Thursday, April 2, 2009

The Perfect Roast Chicken

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Yes, I know what you are going to say..why make one if I can buy one? Because it is an entirely different experience! This is the quintessential one dish meal, with lots of leftovers for lots of things. Besides, it has potatoes and vegetables and only one pan to clean. Chickens are now on sale for .79/lbs and this 5 lbs. chicken from Sanderson's, 100% natural, was only $4.00. Wait 'til you see what we are going to make with leftovers tomorrow.

Preheat oven to 450 degrees
Cooking time 1 hour Prep time 5 minutes

1 5 lbs. chicken
3-4 tbs. Extra Virgin Olive Oil
10 cloves garlic, mashed
1 lemon or lime
1 TB Herbes de Provence*
Sea Salt
Black Pepper
6 Red potatoes
1 small bag Baby carrots

Make sure your oven is clean, otherwise you are going to smoke your entire house. Preheat oven to 450. Cover the roasting pan with tin foil paper so you wont have to work too hard cleaning it afterwards. Take all the innards out of the chicken, saving the livers in the freezer for a later use. Wash the chicken and pat dry. Lay the chicken on the roasting pan. Mash the garlic cloves with the back of your knife and put half in cavity and rest on the pan. Cut up the potatoes in quarters and add to pan. Add the carrots. Cut the lemon or lime up in quarters, and squeeze the juice over the chicken. Stick the rinds inside the chicken. Add olive oil liberally over the chicken, the potatoes and carrots. Sprinkle herbes the provence and sea salt over the chicken and vegetables. Using your hands or a spoon, make sure vegetables are entirely covered with olive oil and the seasonings. Place in the oven for exactly 1 hour. Let sit for about 15 minutes, before you carve and serve.

Cook's Note

The chicken will turn out darker and crispier than the one in the photograph, which was taken out of the oven earlier to make for a clearer picture.

Wine Suggestion

If you really want to enjoy the experience, pick up a nice French Burgundy or Pinot Noir from California or Washington State.

*Variations: Substitute Herbes de Provence with Fresh Rosemary


Roast Chicken With Lemons on Foodista

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