lilacs in bucket

lilacs in bucket

Saturday, February 27, 2010

Roast Chicken and Vegetables

Roast chicken and vegetables. Who doesn't like this? First of all, I started feeling a little silly as I typed this last night and now that I am reviewing and revising, I realize I should take a lot of my silliness out but quite honestly, cooking should be fun. I decided not to tinker with it too much.


So easy-peasy, this one. Not to mention, delicious.


Okay, pick up a whole chicken from your local grocer; I prefer five pounds or so. Pick up fresh carrots, leeks, fennel, onions, red potatoes, garlic, fresh rosemary and thyme, extra virgin olive oil. Quantity is subjective; depends on how many people you are feeding. I have several and so, I tend to use large quantities.


Rush on home, as I did today, and set all of your components on the counter. Pull out a baking sheet, a really large baking sheet. Pour a little olive oil over it. Survey your domain before continuing. If all is well, continue on to the next step.


Cut one onion into slices and arrange in the center of your baking sheet. Same with the leek. Just set your leek slices on top of your onion slices. Peel carrots and cut them up however you like them, cut potatoes into quarters, chop garlic (3 cloves), chop fennel, throw all of this into a big bowl (not a problem for me, as you may well know by now as I love bowls and own a shameful amount of those). Okay, vegetables in bowl, now what. Pour a generous amount of olive oil over, sprinkle salt and pepper to taste. Throw some thyme and sage over, and then just mix it up a bunch and when you're finished, throw it out on the baking sheet arranging it around the onions and leeks, which are hopefully, already on the baking sheet.


Okay so now, you have monsieur chicken, rinsed, patted dry and ready to go. Tell him he's going to a party. He'll love it.

I like to put onions, apples or lemons in my chicken to keep it moist. I had a lemon so I used that this time but you could use any of what I mentioned or a combination of two of them. Cut one lemon in quarters, shove inside mr. chicken, along with some fresh rosemary and thyme, salt and pepper. Go ahead, oil mr. chicken all over, salt and pepper. Be generous with the oil to make a crispy skin. Place mr. chicken on top of the onion/leek/fennel mixture. Tie his little legs up.


Place mr. chicken and his backup, aka vegetables, in preheated 450° degree oven, roast for one hour, check. If vegetables are not done, roast for 15 more minutes. Remove from oven, cover with aluminum foil and let sit for 15 minutes, carve and serve.


Enjoy!

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