Perfect Roasted Chicken and Root Vegetables
Ready In: 2 hrs 20 mins
Serves: 4-6
Ingredients
- 1 carrot, peeled and cut into thirds
- 1 celery rib, cut into thirds
- 1 medium onion, peeled and cut into half
- 1 (3 1/2-4 lb) whole chickens, rinsed and patted dry
- 1 tablespoon kosher salt
- white pepper
- 1 lemon, halved
- 2 fresh bay leaves
- 1⁄2 cup dry white wine
PASTE
- 6 garlic cloves, smashed, roughly chopped
- 4 sprigs rosemary, roughly chopped, substitute dried
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, at room temperature
GRAVY
- 1 cup chicken stock
- 1 cup dry white wine
- 1 -2 tablespoon cornstarch flour
ROASTED ROOT VEGETABLES
- 2 -3 carrots, large, peeled and cut into 3rds
- 2 parsnips, large, peeled and cut into 3rds
- 2 onions, large, peeled, cut into thick slices
- 2 -3 tablespoons olive oil
- kosher salt or sea salt
Directions
- Preheat the oven to 500°F.
- You will need a 9 x 13-inch roasting pan with rack. Place roaster on the bottom most oven rack. Reserve the top rack for the roasted root vegetables.
- Season the chicken both inside and out with the kosher salt and white pepper.
- In a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
- Rub the chicken both inside and out with the garlic rosemary blend. Place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
- Pour 1 C water into the roasting pan, NOTE: watch to refill during first 30 minutes of roasting.
- Squeeze the lemon halves over the chicken and place the rinds inside the cavity.
- Place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
- Pour 1/2 cup of wine inside the cavity.
- Place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes. Add water to the bottom of the roasting pan as needed. Drippings will burn & smoke!
- In the mean time, prepare: Roasted Root Vegetables:
- Combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. They will be carmalized on the bottom.
- Reduce the oven temperature to 350°, cover with foil tent and continue baking until the juices run clear. To test this, insert a thermometer in the thickest part of a breast meat. It should register at 160 degrees internal temperature.
- Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. Cover with a foil tent until ready to carve & serve.
- Pour off excess fat from pan and return to heat. Whisk in 1 T flour or cornstarch, chicken stock, white wine, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Strain if necessary.
- Serve chicken with mashed potatoes & gravy on the side.
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