Sunday, July 14, 2013

Sometimes You Just Need a Good Roast Chicken


This recipe is a winner.  I've made it a few times now, I love it and it is basically fool-proof.   Hubs says it is the best chicken he's ever had.   This recipe comes from Laura in the Kitchen, and her YouTube tutorial is quite informative. 

Definitely try to buy a free range chicken (I think the taste does make a difference) and I like to add carrots to the potatoes and garlic to roast.  The fresh rosemary gives the chicken a nice flavour without being too over-powering.  Yum, Yum.

Whole Roasted Chicken Recipe by Laura in the Kitchen (Website here, YouTube Tutorial here)

Serves 4 to 6

Ingredients:
 

For the chicken:
1 6 lb Whole Chicken, washed and patted dry
2 Cloves of Garlic, finely minced
2 Tbsp of Fresh Rosemary, finely minced
3 Tbsp of Unsalted Butter at room temperature
Salt and Pepper, to taste
1 Whole Head of Garlic, cut in half
1 Lemon, halved

For the potatoes:
4 Large Potatoes, washed, dried and cut into large chunks
10 Cloves of Garlic, unpeeled
2 Tbsp of fresh rosemary stripped off the stem
Salt and Pepper, to taste
About 2 Tbsp of Olive Oil


Process:

1) Preheat the oven to 425 degrees.

2) Drizzle some olive oil in a large roasting dish and add the potatoes, whole garlic cloves, rosemary, salt and pepper and drizzle a bit more olive oil, toss everything together and push this mixture to the sides of the pan leaving an opening in the center for the chicken.


3) Arrange your onion slices in the middle opening of the roasting dish in one layer and set aside.


4) In a small bowl, mix together the butter, fresh chopped rosemary, garlic and salt and pepper. Place ¾ of this mixture under the skin of the chicken right between the breast and skin and massage it to smear under it as evenly as possible. Place the remaining mixture on top of the chicken smearing it evenly as well. Stuff the inside cavity of the chicken with your whole lemon, the whole clove of garlic and few sprigs of rosemary and tie the legs together.


5) Place the chicken in the roasting dish on top of the slices of onion, tuck the wings under and sprinkle some salt and pepper evenly over the top.


6) Bake for about 1 hour and 40 minutes or until the internal temperature reaches 170 degrees. Remove it from the oven and cover it with some aluminum foil for about 15 minutes before carving.

MAGNIFICENT.

8 comments:

  1. Yum, this is a winner recipe for sure. Roast chicken is one of my favourite to eat especially during summer. Looks so delicious.

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  2. Who doesn't like themselves some roast chicken? And you can never have too much garlic in anything!

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  3. Looks delicious. I once took a French cooking class and the first thing they taught was how to roast a proper chicken. There is nothing as good and it's pretty simple. I haven't done it in a while. I like this recipe and I may try this on Sunday. Great idea!

    xx

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  4. Looks gorgeous. Sometimes you just need something simple and tasty. It reminds me I haven't done this for a while. Can you guess what I will be cooking this weekend?

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  5. Waited to post until I had tried the recipe. It was so delicious and loved by all! Very little work but turns out like an elaborate feast.
    Thank you.

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    1. Very glad everyone enjoyed the recipe! It's a keeper! :)

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