All of Seattle is watching the Seahawks play the 49ers for a shot at the Superbowl. I, however, am listening to Jake & the Neverland Pirates as I am home with a sick little guy who has commandeered the TV. I am making one of my fave Sunday dinners, roast chicken and veggies. Until about 5 years ago, the thought of roasting a chicken was completely intimidating. In hindsight, I have no idea why. It is seriously easy, and one of those dinners you just throw in the oven and let ‘er rip. Perfect for company, makes your house smell amazing.
I have been doing various versions of roast chicken, one of my favorites is Ina Garten’s Engagement Roast Chicken. I love the gravy you make at the end, it’s the best part. I have also been digging Smitten Kitchen’s Flat Roast Chicken, where you remove the backbone from the chicken (or have the butcher do it). This shortens the cooking time to about 45 minutes rather than 75 minutes. Both are totally fantastic recipes. Staples. But today I felt like getting crazy today and trying something new. Enter Martha Stewart’s Perfect Roast Chicken. What I like about this guy – you pierce a lemon all over and insert the entire thing into the cavity, as well as garlic cloves, fresh thyme, salt & pepper. Gives the final product such great flavor.
Veggies on the menu tonight are Yukon gold potatoes, parsnips, yellow onion and carrots. Also planning to roast a little kale to green things up.
Sunday Roast Chicken & Veggies
adapted from Martha Stewart’s Perfect Roast Chicken (so, I guess it wasn’t quite perfect)
- 1 4lb organic chicken
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper
- 5 large cloves garlic, peeled (plus 4 more to include with veggies)
- 6 sprigs fresh thyme (plus more to include with veggies)
- 1 medium onions, peeled, cut in half width wise, then sliced into 1 inch chunks
- 1 bunch carrots, peeled and cut into 1 inch chunks
- 2 medium parsnips, peeled and cut into 1 inch chunks
- 3 Yukon gold potatoes, cut into even chunks
- Preheat oven to 425°
- Let chicken and 1T butter stand at room temperature for 30 minutes
- Cut up all veggies and toss with olive oil, salt, pepper and fresh thyme. Make sure the veggies are all around the same size.
- Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body.
- Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- Place the lemon on the counter and roll back and forth, this softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in large roasting pan. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Spread veggies evenly around the chicken in the roasting pan, if they are too crowded, they will steam, not roast. Place in the oven, and roast for 15 minutes.
- Reduce temperature to 350º after 15 minutes.
- Continue to roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 hour. When chicken seems done, insert a thermometer into the breast, then the thigh. The breast temperature should read 165º.
- Remove chicken and place on a platter to rest for 10 – 15 minutes. Raise temp back up to 425° and throw the veggies back in to continue roasting for an additional 15 minutes.
Pretty exiting, Oliver let me turn on the Seahawks game and we got to watch them beat the 49ers and get their 2nd chance to play in the Superbowl!! Dinner was delish as well. Good Sunday in Seattle.