Whole Roasted Chicken with New Potatoes and Root Vegetables2012-06-20
- Prep Time : 30m
- Cook Time : 1:10 h
- Ready In : 1:40 h
- 4-5 lb whole chicken
- 2 lb new potatoes, rainbow blend (a mix of yellow, red, purple new potatoes)
- 2 cups baby carrots
- 1 yellow onion, medium dice
- 5 cloves garlic, whole
- ½ head of garlic cut in half horizontally
- ¼ cup extra virgin olive oil
- 2 tablespoons salt, kosher
- 1 tablespoon freshly ground black pepper
Preheat the oven to 400°F and adjust the racks to the lowest third of the oven.
Remove the chicken from the bag and rinse quickly under cold water. Pat the chicken dry with paper towels inside and out.
Wash and dry your potatoes and carrots and scatter them in the center of the roasting pan along with the diced onions and garlic. Drizzle about a third of the oil over the vegetables and season with some of the salt and pepper.
Using the vegetables as a trivet gently lay the chicken over the vegetables. Stuff the chicken with half a head of garlic then drizzle the rest of the olive oil over the chicken and season with the remainder of the salt and pepper.
Place the roasting pan in the oven and cook the chicken for about 30 minutes. After 30 minutes mix the vegetables around using a spoon and touch the skin on the chicken to see if it feels crispy. If the skin is not brown and crisp continue to cook at 400°F for another 10 minutes or so until the skin has browned nicely, then reduce the heat to 375°F and continue to cook the bird for another 40-50 minutes or until a thermometer in the thigh reads 165°F.
Remove from the oven and let the bird rest for 15 minutes before carving. Your perfectly roasted chicken will have a browned crispy skin and very juicy meat and the vegetables will be perfectly cooked and caramelized.
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