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.
Ingredients
  • 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
Directions
  • 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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