There’s something about the smell of a chicken roasting in the oven. I just can’t resist it. I love the way the skin gets all golden and crispy. I place my chicken on a raised roasting rack above a bed of potatoes and carrots. As the chicken roasts they get basted with all the goodness from above until they’re crispy on the outside and fluffy and tender on the inside.
My husband is so careful. He always chooses the breast meat and peels the skin of his piece. Fine by me, since I’m more that happy to eat the thigh, leg and the golden skin he doesn’t want. Mind you, these days my boys have figured out how great chicken legs are so I haven’t had them in a while, but it’s worth the sacrifice.
Now if only I could get them to eat the roasted vegetables…
Note: When I purchase a smaller chicken, I quarter the lemon to get it to fit inside the cavity. Also, in the original recipe, she indicates 1-1/2 hours cooking time but I’ve always had to leave mine in about 2-1/2 to 3 hours. Oven temperatures vary a little, so make sure the juices run clear when you pierce the chicken.
Rosted Chicken and Vegetables
Adapted from Ina Garten – Food Network
- 1 roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- Olive oil
- 1 Beer bottle or Chicken Stock, for basting
Preheat the oven to 425 degrees F.
Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
Brush the outside of the chicken with the olive oil and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions and carrots in a roasting pan. Toss with olive oil, salt and pepper. Spread around the bottom of the roasting pan and place the chicken on top.
Once the chicken has been in the oven about 30 minutes, baste the chicken and vegetables with a bit of beer (or chicken stock). Move the vegetables around a little, just to make sure they don’t stick to the bottom of the pan. Repeat this process every 20-30 minutes. Once your chicken reaches the desired golden colour tent with foil and continue roasting until cooked through.
Roast the chicken for 2-1/2 to 3 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.