SIMPLE ROAST CHICKEN OVER A BED OF VEGETABLES
There is nothing more comforting than a roast chicken for dinner.
While it is the easiest thing to prepare, it is also the test of a good cook. When I was in cooking school, we spent a lot of time learning how to roast the perfect chicken and I think I have mastered it.
I would like to share some of the things I learned.
Get the best chicken you can afford - from a butcher or Whole Foods.
Kosher chickens are fabulous as they are treated with salt and cook faster and have a wonderful flavor without having to work at it.
Preheat the oven to 450 degrees.
Dry the chicken with paper towel and remove any innards that might be in the cavity.
Cut up vegetables that you like - for example potatoes, carrots, sweet potatoes, turnips, squash - anything.
Season with salt and pepper and your favorite herbs like thyme, rosemary or marjoram.
Season the chicken inside and out with salt and pepper and add an onion, lemon and herbs in the cavity.
Now massage it generously with olive oil or butter.
Place the chicken over the vegetables and bake at 450 degrees for 40 minutes.
Turn the heat to 300 and continue cooking for another 30 minutes.
Check with a meat thermometer and it should read 160 degrees.
Let the chicken rest on the counter, tented for about 10 or 15 minutes.
Carve it and serve with vegetables.
You can removed the vegetables, add broth and or white wine to create a sauce if you like. If you add wine, make sure you cook it out on a high heat and finish with a pat of butter for a luscious sauce.
Spoon over chicken and vegetables and dinner is served.
Until I eat again