Roasting chicken is a constant reminder that I need to invest in a roasting pan. I always spend more time and energy fabricating up a roasting rack but I have found a system that works flawlessly and rewards me every time with crispy skin.
The best part is I can transfer the pan right to the stove top to finish the sauce, and the chicken is already on an acceptable platform for resting (yes I know I am justifying my cheapness).
It is also a sad day because the garden is about dead. I pulled the last bit of turnips and carrots for the chicken and with a couple frosts already under our belt I am certain the herbs will die out shortly (*cry* *cry* *cry*). I still have a couple pepper plants but they are not doing anything but sitting there looking foliage green. Although time to start plotting for next year so woo hoo and get the garlic in the ground.
For this recipe you will need:
- 2 shallots cut into quarters
- 2 stalks of celery cut into 1 inch section
- 4 carrots cut into 1 inch section
- 2 turnips cut into 1 inch sections
- Couple handfuls of red potatoes cut into quarters
- Handful assortment of herbs (I used thyme, oregano, parsley, tarragon, and sage)
- 2 slices of lemons
- 2 cloves of garlic cut into sections
- Kosher salt and black pepper
- Pinch of crushed red pepper
- Couple teaspoons of chopped rosemary and a couple more sprigs of thyme.
- Extra virgin olive oil or unsalted butter
- Preheat your oven to 450 degrees.
- Stuff the chicken with the herbs, lemons, and garlic.
- Rub the outside of the chicken with butter or olive oil, salt, and pepper.
- Take a piece of kitchen twine and starting under the tail of the chicken bring it up and over the legs. Tighten and make a knot so the legs hug the cavity of the chicken. Tuck the wingtips in too.
- Sprinkle the vegetables in the bottom of the pan and toss with salt, pepper, chopped rosemary, leaves from a couple sprigs of thyme, pinch of crushed red pepper, and olive oil or butter (I prefer butter).
- Put the chicken in the oven for 15 minutes and then lower the heat to 400 degrees. Cook the chicken until done (165 degrees in the thigh).
- Remove from the oven and let the chicken rest for 10-15 minutes.
Serve and enjoy!