Very moist chicken with delicious roasted vegetables. Inspired by Keller’s Roast Chicken Recipe.
Ingredients
- One 4 to 4 1/2 pound chicken at room temperature, neck and giblets removed
- Kosher salt and freshly ground black pepper
- 6 garlic cloves, minced
- 6 thyme sprigs
- ½ cup baby carrots or 4 medium-sized carrots, peeled and cut in 2-inch segments
- 1 yellow onion, roots cut off but core kept intact and cut into quarters
- 1 red onion, roots cut off but core kept intact and cut into quarters
- 8 small red-skinned new potatoes cut into quarters
- 1 small leek, sliced
- About 1/3 cup olive oil
- 4 Tbsp melted butter
- 3 feet of kitchen string
Instructions
- Preheat oven to 475°F.
- Place the potatoes, onions, carrots, leak, and one sprig of thyme into a bowl.
- Add 1/4 cup of olive oil.
- Toss with your hands until well coated.
- Season generously with salt and pepper.
- Create a bed of the vegetables in the roasting pan.
- Season the cavity of the chicken with salt, pepper, three garlic cloves and five sprigs of thyme, rubbing all around the cavity.
- Truss the chicken with kitchen string:
- Place the chicken so that it is breast up, legs pointing toward you.
- Tuck the wing tips under the chicken.
- Place the center of the string under the neck end of the bird.
- Pulling the string ends up over the breast toward you.
- Cross the string under the breast (above the cavity and between the legs).
- Wrap each end around the closest leg end, and tie tightly so that the legs come together.
- Rub the chicken with olive oil and season well with salt and pepper.
- Place on top of the vegetable bed in the roasting pan.
- Pour the butter over the chicken breasts.
- Place the pan in the oven and roast the chicken for 25 minutes at 475°F.
- Reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear.
- Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes.
Preparation time: 25 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings (yield): 4
Microformatting by hRecipe.