Wednesday, October 24, 2012
Roasted Chicken With Vegetables- a family favorite
When my friend Becky recently visited me she was adamant that I cook for her during her stay so on Saturday we spent the afternoon in my kitchen while she sat at my table and I cooked. That is one of my favorite memories that we've ever spent together. It felt relaxed, casual, and pretty much like family. I am truly just a home cook who just keeps learning in the kitchen but I must say I've mastered the roasted chicken. I know it may look fancy or difficult but it truly is just something you pop into the oven and it does it's magic all on its own as long as you follow a few basic steps.
For the chicken:
1 organic chicken for roasting- any size
4-5 cloves of garlic, minced
2 cloves of garlic, left whole
2 sprigs of fresh rosemary
2-3 sprigs of fresh thyme
freshly ground pepper
williams-sonoma's pomegranate citrus roasting glaze
Preheat your oven to 450 degrees.
First you prepare a rub for your chicken. Stir to combine in a small bowl:
The zest and juice of 1 lemon (it works best if you zest the lemon first before you cut it in half), minced garlic, sea salt, and freshly ground pepper (to taste). Add 1/4-1/2 t of minced fresh rosemary, 1/4-1/2 t of minced fresh thyme, and a splash of olive oil.
Buy any size chicken that will feed your family because you will cook it according to temperature. Remove the extras from the cavity of the chicken. With your fingers, loosen the skin covering the breasts. Apply some of the rub underneath the skin to coat the breasts; rub the remainder all over the outside. Place the chicken onto your pan breast side up. Cut your second lemon in half and place both halves into the cavity of the chicken along with 1 sprig of rosemary, 2 sprigs of thyme, and the remaining garlic cloves. When roasting your chicken you can tuck the wings underneath and tie the legs together for more even cooking. Roast your chicken for 30 minutes in a 450 degree preheated oven. After 30 minutes rotate your pan. Brush on the glaze every 10 minutes until the thermometer reading at the thickest part of the breast reaches 165 degrees.
Let sit for 10 minutes before serving.
For your vegetables: (bake separately from your chicken or they can be overdone)
Lower the temperature of your oven to 425* and bake while the chicken is resting.
You will need:
At least 8 carrots if they're small.
2 parsnips chopped into large wedges
6-8 small red potatoes cut in half
freshly ground pepper
Place all vegetables onto a cookie sheet.
Drizzle with olive oil and sprinkle with sea salt and freshly ground pepper.
Roast for about 30 minutes at 425 degrees or until the vegetables are tender.
Roasting really brings out the flavor of the vegetables!
Serve with your chicken.