sunday roast chicken with root vegetables.

by definition, sundays are meant to be spent lazing about.

sunday is a day for languid, boozy brunches with best friends. it’s a day we are absolutely committed to enjoying the hell out of before the business of the week overwhelms us for another five days. lounging in the sun, going on a picnic, taking a nap…these are all very acceptable ways to spend a sunday.

spending the day in the kitchen preparing dinner is most certainly not on any sunday agenda.

isn’t it lovely that one-dish meals exist? there is a never a night that one wants to do the dishes, but a sinkful of dishes on a sunday evening is certainly a recipe for heartache.

enter roast chicken. not just any roast chicken, but one that can be prepared in less than fifteen minutes, then set into the oven and promptly forgotten about for a bit. an incredible, almost overwhelmingly delicious roast chicken, perfumed with herbs and citrus that rests on a bed of vegetables, seemingly mimicking the soporific tone of the day.

as you can see, this is the perfect dinner for a lazy sunday evening.

sunday roast chicken with root vegetables

note: this recipe is easily doubled, and it may actually serve you well to roast two chickens at once. that way, you’ll be able to use the leftovers throughout the week.

special equipment necessary

kitchen twine
deep roasting pan
basting brush or bulb

what you’ll do:

preheat oven to 450 degrees F, with the rack placed in the center of the oven.


whenever you’re preparing a dish involving chicken, it’s best to have all your ingredients gathered, chopped, and ready to go. when you have your mis en place (the french term which literally translates to “putting in place”) ready ahead of time, it makes cooking a much less stressful, more enjoyable experience.

plus, you don’t have to wash your hands 5,259 times because you’re handling raw chicken, then chopping potatoes, then touching the chicken again, etc. avoid that vicious cycle at all costs.

place your chopped carrots and potatoes in the roasting pan. salt and pepper them, then add olive oil and toss until coated.

mix the minced rosemary and garlic into the melted butter.

rinse chicken under cold water and pat dry with paper towels.

yes, you’re going to need to put your hand inside the cavity and pat the inside dry as well. some people get very squeamish about handling raw meat, especially when it comes to putting their hands inside of a chicken. you really want to remove as much moisture as possible from the bird so it can roast nicely and take on a burnished, browned exterior that is delicious in every sense of the word.

once the chicken is nice and dry, place on a plastic cutting board, breast side up. work your fingers in between the skin and the breast, separating them and creating a pocket. liberally salt the outside and inside of the chicken, and pepper to taste.

transfer the bird to the roasting pan and set on top of the vegetables, breast up. tuck the wings behind the bird. this can be kind of tricky, so it helps me to picture the bird reclining with its arms tucked behind its head, in a relaxed, Ferris Bueller-esque pose.

using a basting brush, apply the melted butter herb mixture to the outside of the entire bird, and also to the inside cavity. when you’ve got maybe a tablespoon of butter left, lift the skin on the breast up and apply the herb butter mixture between the meat and skin.

if you have any butter left, just drizzle it into the pan on top of the vegetables.

now grab the lemon wedges and rosemary stalk, and place them inside of the cavity. don’t worry if you feel like there’s not enough room, there definitely is.

using kitchen twine, tie the legs of the bird together.

sprinkle the outside of the chicken with a bit more salt and pepper, and place in the oven.

the chicken will cook in the oven for approximately 50-60 minutes. every 20 minutes, baste the bird with the juices in the pan for an extra golden brown crust. you’ll know when the chicken is done when an instant-read thermometer is inserted into the fleshy part of the thigh (not the bone!) and the temperature registers 170 degrees F. an alternative method to check for doneness is to insert the tip of a knife into the thigh and if the juices run clear, the chicken is done.

remove from oven and tent with tinfoil for about fifteen minutes. yes, i know you’re hungry. yes, i know you want to eat now. but your patience will be rewarded with an extremely tender, juicy bird. if you were to carve it right after you removed it from the oven, all you’d get is a dried-out chicken. no one wants that.

after fifteen minutes, untie the legs and remove the lemon and rosemary from the cavity of the bird. carve the chicken, and serve with the roasted vegetables.

now you know how to make a perfect roast chicken! it’s fancy enough for company, and humble enough to be served any night of the week…especially Sunday nights.

sunday roast chicken with root vegetables.

note: this recipe is easily doubled, and it may actually serve you well to roast two chickens at once. that way, you’ll be able to use the leftovers throughout the week.

Ingredients:

one whole chicken, about 3 1/2 pounds
1/2 stick of butter, melted
6 large garlic cloves, minced
1 lemon, cut into sixths
2 tablespoons rosemary, minced plus one stalk
3 yukon gold potatoes, peeled and cut into one-inch cubes
3 carrots, peeled and cut into one-inch cubes
1 teaspoon olive oil
kosher salt, to taste
fresh-cracked pepper, to taste

Directions:

preheat oven to 450 degrees F, with the rack placed in the center of the oven.

place chopped carrots and potatoes in the roasting pan. salt and pepper them, then add olive oil and toss until coated.

mix the minced rosemary and garlic into the melted butter. set aside.

rinse chicken under cold water and pat dry with paper towels, and set on a clean plastic cutting board or plate, breast side up.

work your fingers in between the skin and the breast, separating them and creating a pocket. liberally salt the outside and inside of the chicken, and pepper to taste.

transfer the bird to the roasting pan and set on top of the vegetables, breast up. tuck the wings behind the bird.

using a basting brush, apply the melted butter herb mixture to the outside of the entire bird, and also to the inside cavity. when you’ve got about a tablespoon of butter left, lift the skin on the breast up and apply the herb butter mixture between the meat and skin.

drizzle any remaining herb butter into the pan on top of the vegetables.

stuff the cavity of the bird with the lemon and rosemary.

using kitchen twine, tie the legs of the bird together.

sprinkle the outside of the chicken with a bit more salt and pepper, and place in the oven.

roast the chicken in the oven for approximately 50-60 minutes. every 20 minutes, baste the bird with the juices in the pan for an extra golden brown crust.

the chicken is done when an instant-read thermometer is inserted into the fleshy part of the thigh (not the bone!) and the temperature registers 170 degrees F. an alternative method to check for doneness is to insert the tip of a knife into the thigh and if the juices run clear, the chicken is done.

remove from oven and tent with tinfoil for about fifteen minutes.

after fifteen minutes, untie the legs and remove the lemon and rosemary from the cavity of the bird. carve the chicken, and serve immediately with the roasted vegetables.

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2 Responses to “sunday roast chicken with root vegetables.”

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