Sunday, May 5, 2013
What you need:
5-6 pound chicken at room temperature, wing tips removed, We used 2chickens 4lbs each
1 lemon ( or lemon juice)
6 garlic cloves (3 minced 3 whole, per chicken)
4 tbps butter cut in cubes optional, (per chicken if doing 2)
Sea salt to taste
Black pepper to taste
Greek seasoning to taste
Garlic powder to taste
Thyme1 cup chicken broth, stock, water, fruit juice or wine for optional deglazing
Garlic and Tuscan herb olive oil (or regular maybe add some spices)
4-6 small potatoes (if small enough leave whole otherwise cut in half)
6-8 carrots rough chopped about 2inch pieces
onion in quarters (11/2 white onion extra for inside of chicken)
6 pieces celery stock rough chopped 2 inch pieces
What to do:
Preheat oven to 500 or 450 for convection
With the veggies, including 1 onion quartered and potatoes, put all cut up and dried veggies in 2-4tbls olive oil depending on how many veggies you have. Toss gently and carefully to coat all veggies in infused olive oil. Let sit while preparing chicken.
Remove Fat from the tail and crop end of the chicken. Stuff the cavity of the chicken(s) with lemon garlic whole and minced, butter, and quartered onion. Season the cavity and skin with all seasoning listed, salt, pepper, garlic powder, greek seasoning, and thyme (fresh or dried).
Place the chicken in a roasting pan breast side up. BEFORE putting your chicken in the roasting pan, coat your roasting pan with olive oil spray completely to help things to not stick. Remove the grate in the bottom of the roasting pan, we wont be using it, add chicken once prepared.
Put chicken in oven for 20 minutes, take out and move chicken with a wooden spoon to keep from sticking, add veggies around chicken, try hard to not cover or crowd chicken.
** If (like us) you have so many veggies this becomes impossible take chicken out when done and remove veggies, put chicken back in for 10-15 more min.
Now put chicken and veggies back in for 50-60 min (10-12min a pound) til juices run clear and inside temp is close to 170.
Remove chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, carefully tilt it over the roasting pan so that all the juices run out of cavity into pan. Cover chicken with foil on platter while making sauce.
Optional but its yummy: Pour off or spoon out excess fat from the roasting pan and put the roasting pan on the stove, yes the stove. Add the liquid of your choice, broth seems to be the yummiest, but white wine was okay too. Bring contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Reduce by half, serve the sauce over the chicken and veggies.
Recipe adapted from Food 52
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