Whole Roasted Chicken With Rosemary and Root Vegetables |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 4 |
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Alfred Portale Ingredients:
4 sprigs fresh thyme |
4 sprigs fresh marjoram |
4 sprigs fresh sage |
2 sprigs fresh rosemary |
1/4 cup extra virgin olive oil |
1 lemon, zest of |
1 lemon, juice of |
1 (4 1/2-5 lb) chicken |
fresh ground white pepper, to taste |
6 garlic cloves, peeled and crushed |
coarse salt, to taste |
3 tablespoons unsalted butter, melted for basting |
3/4 lb carrot, peeled and cut into 2 inch pieces |
3/4 lb red potatoes, halved (or quartered if large) |
2 onions, peeled and quartered |
2 heads garlic, separated into cloves and peeled (approximately 20 cloves) |
1 tablespoon olive oil |
coarse salt |
fresh ground white pepper |
1/2 cup white wine |
2 cups chicken stock |
2 tablespoons unsalted butter |
coarse salt |
fresh ground white pepper |
2 tablespoons finely chopped flat leaf parsley |
Directions:
1. The chicken: pick the leaves from the sprigs of fresh herbs; chop the leaves.
2. You should have about 1/4 cup packed, chopped fresh herbs; transfer to a small bowl, add in olive oil and lemon juice; whisk to mix.
3. Rub the chicken inside and out with the herb mixture.
4. Season the chicken inside and out with a generous amount of pepper.
5. Combine the garlic cloves and lemon zest; stuff this mixture into the cavity of the chicken.
6. Truss the chicken with kitchen twine and put it in a shallow glass bowl or dish; cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
7. Preheat oven to 425°.
8. Remove the chicken from the refrigerator about 15 minutes before roasting and scrape off any excess marinade, being sure to leave a thin coating.
9. Set chicken on a rack in a roasting pan and season it with salt; roast 20 minutes.
10. Decrease oven temperature to 375° and roast chicken for 1 hour, or until cooked through; baste the chicken frequently with melted butter and any marinade remaining in glass dish.
11. Remove chicken from roasting pan, tent with foil and let rest on a plate for 10-15 minutes before carving.
12. The vegetables: preheat oven to 425°; put a roasting pan in the oven, preferably a nonstick pan.
13. In a bowl, toss the vegetables with the olive oil and season with salt and pepper; transfer them to the hot roasting pan; roast for about 40 minutes, stirring occasionally, until soft and caramelized; serve hot.
14. Pan sauce—pour off the fat from the chicken roasting pan, reserving the pan juices.
15. Set the roasting pan over med-high heat and add in the wine.
16. Deglaze the pan, scraping up the browned bits on the bottom; cook until nearly all the wine is evaporated, about 4 minutes.
17. Add in the chicken stock and any juices that have accumulated from the resting chicken.
18. Transfer the liquid to a saucepan and cook over high heat for 15-20 minutes, until the stock is reduced by half and is slightly thickened and richly flavored.
19. Add any collected juices from the chicken platter to the sauce; swirl the butter into the sauce to enrich it.
20. Season with salt and pepper, then stir in the parsley.
21. Cut and remove the string from the chicken using a very sharp knife, and transfer the whole chicken to the center of a large platter; spoon the roasted vegetables around the outside of the platter; serve the pan sauce on the side.
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