Easy and Delicious Roasted Chicken with Vegetables
I was really craving a roasted chicken and didn’t want to go out and buy another one that was already roasted. I wanted that homey wonderful aroma of herbs, onions and butter to fill up our home. You just don’t get that with the pre-roasted kind! So as usual, I hit up the internet search to see just how to roast a chicken the right way. I didn’t want it to be time consuming or complex, but I wanted to get all that great flavor and that tender and juicy meat. It turns out that most online recipes have the same idea; stuff the insides with something that will aromatically steam the chicken from the inside while crisping up the outside skin at the same time. I’ve done beer can chicken quite a few times before so I grasp the concept of steaming the bird on the inside. I’ve also roasted some chickens before and definitely have roasted turkeys at Thanksgiving. I knew that this would turn out great. I also wanted to have some awesome roasted vegetables with it too. So, I added some to the bottom to soak up all the juices as the chicken cooked. This recipe is based on Ina Garten’s recipe found here. But, I modified a few things like omitting the fennel and adding the potatoes and celery. I also used rosemary on the vegetables. The skin turns out very crispy and all the meat was tender and juicy. After it was done I decided to make a quick pan gravy from all the juice and herbs from the bottom of the roasting pan.
4.5-6 lb whole chicken
1 bunch thyme and 1 sprig rosemary
1 lemon, quartered
1 head of garlic halved crosswise
1/2 a stick of butter, melted
1 large yellow onion roughly chopped
6 cloves garlic peeled and crushed slightly
2 celery stalks chopped
4 red potatoes, quartered
4 Tbsp olive oil
salt and pepper
Preheat oven to 425 degrees F.
Remove all the giblets from inside the chicken. Rinse the chicken inside and out. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with thyme, lemon, the head of garlic, pepper and a generous amount of salt. Tie the legs together and tuck the wings in and under. Place the onions, carrots, celery, potatoes and garlic cloves in a roasting pan. Toss with salt, pepper, 1 sprig of rosemary, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between the leg and thigh. Remove the chicken and vegetables to a platter, cover with aluminum foil and let rest for at least 10 minutes.
Pan Gravy Ingredients
Juices from the roasting pan with fat skimmed off the top
2 Tbsp butter
1/4 cup white wine
1-2 Tbsp lemon juice
1 cup chicken broth
2 Tbsp flour mixed with 4 Tbsp chicken broth
salt and pepper to taste
Pour pan juices and butter into hot skillet. Add white wine and lemon juice. While whisking add the flour/broth mixture. The whisking prevents the glour mixture from clumping and making your gravy lumpy. After sauce begins to thicken, while still whisking, slowly add chicken broth. If it is still too thick you can add more broth. Add salt and pepper to taste. Serve on top of chicken and vegetables, or just drink it on its own. I’m kidding about drinking it, but it really does taste that good!