No one can resist the simplicity and savory delight that is roast chicken. While a rotisserie chicken can be purchased for a mere $5 at the grocery store, I grow weary of the store-bought taste. A roasted chicken is affordable enough to feed your family, but elegant enough for company. Everyone seems to have a favorite roast chicken recipe. Stick with what works for you…but, if you have not yet endeavored to roast a chicken, might I recommend my version:
Roast Lemon-Herb Chicken & Potatoes
Whole 3-4 lb. chicken
1/2 cup canola oil
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons fresh rosemary, chopped
1/4 teaspoon thyme
1/4 teaspoon sage
sea salt
lots of pepper
2 cloves garlic
3 stalks celery
1 lemon, halved
1 yellow onion, sliced
6 potatoes, quartered
olive oil
Prep chicken: remove giblets. Wash chicken, and pat very dry, inside and out. Slit tiny pockets in skin for tucking in legs and wings. Toss potatoes and onions in 2 tablespoons olive oil, and spread evenly on a large cookie sheet covered with foil, leaving space in the center of cookie sheet for the chicken. I usually place one half of the lemon the the pan as well (cut side facing up). Sprinkle salt and pepper to taste. Preheat oven to 450F.
Mix canola oil with the next 5 ingredients. Brush oil mixture inside the cavity and all over the outside of the chicken. Stuff cavity of chicken with one half of the lemon, garlic cloves, and all of the celery. Sprinkle salt and pepper generously. Place chicken at the center of the cookie sheet.
Place in preheated oven for 1 hour and 20 minutes. Use thermometer to test doneness. Let chicken rest when removed from the oven, for 15 minutes to retain moisture in the chicken.
Marvel at the simplicity; revel in the flavor. Done.
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That is quite possibly the prettiest roast chicken I’ve ever seen. We had a crockpot chicken last night…it wasn’t as pretty, but turned out great for my first time slow cooking a whole chicken!
I am copying this recipe! Very anxious to try it! Makes my mouth water!
Hi cuz! This is a beautiful roast chicken! I will definitely try this one out. Here’s the recipe I’ve been using that you asked for. It’s Silvana Franco’s (BBC Chef) Pot Roast Chicken with Mushrooms and Marsala. Super easy and, as I mentioned on FB, the only chicken Joe and Emilie will eat! I usually don’t bother with the gravy…it’s so moist you don’t even need it.
3.5 lb. chicken, preferably free range
8 shallots, peeled and halved
2 cloves garlic, peeled and thinly sliced
2 sprigs fresh thyme, plus extra to garnish
18 oz. hot chicken stock
1/4 pt. Marsala or medium-sweet wine
salt and freshly ground pepper
250 gr pack baby button mushrooms, wiped
1 T cornflour mixed to a paste with water
Preheat oven to 350. Put the chicken, breast side up in an ovenproof casserole dish or small roasting tin. Add the shallots, garlic, thyme, stock and Marsala, season with salt and pepper then cover with a lid or foil and roast in the preheated oven for 1 hr.
Remove the lid and stir in the mushrooms then return to the oven and cook, uncovered, for 30 min. or until the chicken has browned and is completely cooked through.
Transfer the chicken to a warm serving dish and leave to rest for 5 min.
Meanwhile, place the casserole on the heat, stir in the cornflour paste and bring to a boil, stirring until the gravy thickens. Serve with mashed potatoes or risotto.
Thank you so much for the recipe, Anna! MUST.TRY. Yum!
I’m making a note of this one for when baby is a bit older! Right now, I’m the queen of the grocery store chicken!
Yo,great post,thanks for your share! and I wonder if i can use this post in my blog in case I put a link back to yours? Waiting for your answer!
Looks lovely but yet amazingly simple! I must save this recipe and try it the next time we have guests for Sunday lunch.