Monday, April 16, 2012

In the Kitchen with Jason: Herb Roast Chicken with Root Vegetables

This recipe is a very simple one that makes a delicious chicken very good for eating. You can find it in Cook This Not That: Kitchen Survival Guide on page 248 (with a picture on 249). It only takes a couple of minutes before it gets into the oven and then you just get to sit back and wait.

The picture cannot tell you how delicious the chicken really is.
  • 2 cloves garlic, smashed and minced
  • 1 tsp dried rosemary
  • Zest of 1 lemon
  • Juice of 1 zested lemon
  • 3 tsp EVOO, divided
  • 1 chicken (about 4 lbs.)
  • Kosher salt
  • Ground black pepper
  • 4 russet potatoes, sliced into 1/8th inch slices
  • 2 onions, cut into eighths
  • 4 large carrots, chopped into large chunks
  • Preheat oven to 450 degrees.
  • Mix the garlic, rosemary, lemon zest, lemon juice, and 1 tsp EVOO.
  • Rub the rosemary mixture over the top and the bottom of the chicken.
  • Season the top of the chicken with a bit of salt and pepper as well.
  • Mix the potatoes, onions, carrots, remaining EVOO, and a pinch of salt and pepper as well.
  • Put the vegetable mixture in the bottom of the roasting pan.
  • Put the chicken on top of the veggies, breasts side up.
  • Put the roasting pan into the oven and bake for 30 minutes.
  • After that, lower the temperature to 350 degrees and cook for another 30 minutes.
    • Regardless of the amount of time that you have cooked the chicken, make sure that it reaches 155 degrees before removing it from the oven.
  • Remove the chicken from the oven and let rest for 10 minutes before carving and serving.
According to the cookbook, this recipe costs only $15.60 total. I would actually argue that it was cheaper but Jess and I may be a little more frugal than the cookbook chefs.

Trust me when I tell you that we are going to make this recipe multiple times in the future, especially since we ordered 12 chickens from Becker Farms.

Please enjoy!

-Chef Jason

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