Thursday, October 28, 2010
I kept it simple and didn’t bother with the usual roast potatoes I usually make alongside my roasts. Instead I used up some carrots, parsnips and mini Yukon Gold potatoes I had and cooked in the same roasting pan as the chicken. Nothing like a roast chicken on a cool fall evening to make the house warm and inviting.
1 bunch of fresh Thyme
1/2 Tbs. of olive oil
1/2 Tbs. of butter
Salt and pepper
1 onion, peeled and quartered
1-2 Large carrots, peeled and chopped
1 Large parsnip, peeled and chopped
Small Yukon Gold potatoes, lager ones quartered
5 cloves of garlic, smashed
For the chicken:
Preheat oven to 425F
Wash chicken inside and out and pat dry. Salt the inside of the chicken and squeeze all the lemon juice, stuff the lemon inside as well as all the Thyme and garlic. Drizzle olive oil and place butter on chicken and a good amount of salt and pepper. Place chicken in roasting pan and surround with the vegetables. Add a little water and chicken stock to the pan so the bottom is just covered. Not too much as you don’t want to steam the chicken. Cook until browned. The best test to tell if your chicken is done is by shaking the leg and it breaks away easily your chicken is perfectly cooked. Let rest tented in foil for 5-10 minutes before carving.