Whole Roasted Chicken With Rosemary and Root Vegetables

Submitted by ratherbeswimmin

"Alfred Portale"

 

• Ready In: 2hrs 40mins
• Ingredients: 25
• Serves: 4

ingredients

• Chicken

• 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

• Roasted Vegetables

• 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

• Pan Sauce and Assembly

• 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 ¼ 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.