Roasted Food.

2 11 2007

I love everything roasted! I’ve taken to oven roasting brussel sprouts, cauliflower, potatoes, broccoli, winter squash, carrots, etc…..tonight, I decided to get carnivorous tonight and roast a whole chicken. Here is the recipe I used (slightly modified from Joy of Cooking).

Roasted Chicken
4 to 7 servings
Prep Time: 10 minutes
Cooking Time: 55-65 minutes + 15 minutes resting

1 whole chicken (4 to 7 pounds)
Salt
3 Tbsp butter, melted
2 teaspoons minced fresh rosemary or thyme, or ¾ teaspoon dried, crumbled
1 teaspoon grated lemon zest (optional)
2 to 3 medium cloves garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon salt
1/2 bag baby carrots
1 pound baby potatoes, quartered
Position a rack in the center of the oven. Preheat the oven to 400 F.

Combine herbs, lemon zest, garlic, red pepper flakes, and salt and set aside. Remove the neck and giblets from, then rinse and pat dry the chicken. Generously rub the body and neck cavities and sprinkle the skin with salt. Set a v-rack or flat wire rack in a shallow roasting pan, place the chicken on the rack, and brush all over with melted butter. Using your fingers, loosen the skin and spread the herb mixture over the meat of the breast, thigh, and drumsticks.

Toss the baby carrots and quartered potatoes at the bottom of the rack, no oil necessary.

Put the chicken in the oven and roast. If you prize moist breast meat, consider the chicken done when the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170 to 175 F. If you like dark meat falling off the bone and are willing to risk a dry breast, roast until the thigh registers 180F. The total roasting time for a 4-pound bird will be 55-65 minutes. For larger birds, figure 1 hour for the first 4 pounds, plus about 8 minutes for each additional pound. Remove the chicken to a platter and let stand for 10 to 15 minutes.

I used a method of turning it twice in order to have the breast meat less dry, but it was a pain and the legs didn’t cook thoroughly. I’d recommend the above! The carrots carmelize (delicious!!!) and the potatoes crisp.

Enjoy!

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