One of my all-time favorite meals is a simple roasted chicken, and I can enjoy this all year long. Even in the summer evenings. Not only that it is so satisfying, I can find so many use for its leftover! Sometimes, I would just season them with salt and pepper, and whatever herbs I have at home. Sometimes, I will use lemon juices. This time, I stumbled upon Ina’s recipe on Food Network, where she uses garlic, which I have never really done. I thought that I should give this recipe a try. The garlic flavor really came through nicely in this recipe, and I loved how juicy and tender the meat was. It also had just enough flavor from the salt, pepper and all of the other seasonings without being too overpowering for the chicken! The golden crusted chicken and caramelized vegetables would be sure to impress your family and guests, you must give this simple recipe a try!!
Adapted from Ina Garten, as seen on Food Network
1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted
As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. 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 a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
Yield: 3-4 servings