Hearty Roast Chicken
The most recent issue of Atlanta’s Finest Dining Magazine has just hit shelves. Pick up your free copy and check out my latest article, about making roast chicken. This is a favorite recipe of mine in the winter months, as it’s super easy to make and looks beautiful, surrounded by roasted veggies.
You can also find the article online: Meals from a Gluten-Free Kitchen
I’ve included the roast chicken recipe below for my devoted readers:
Winter Roast Chicken (Inspired by Barefoot Contessa, via my sister-in-law, Heidi): Serves 3-5
- 1 whole (4-6 lb.) roasting chicken
- 2 tablespoons melted butter
- Sprigs of thyme and rosemary
- 1 lemon, halved
- 1 head of garlic, halved
- Salt and pepper
- 2 onions, halved and sliced
- Assortment of root vegetables, chopped into relatively equal sizes (I like to use red potatoes, baby carrots, and rutabagas)
- 2 tablespoons olive oil
Preheat oven to 425. Remove any chicken giblets from the inside of chicken.
Rinse chicken and pat dry. Brush chicken with melted butter. (If you would like to make this recipe dairy free, use olive oil instead of butter.) Sprinkle outside and interior of chicken liberally with salt and pepper. (You won’t over salt it, I promise.) Place herbs, garlic and lemon into the cavity of the chicken.
Put chopped veggies and onions in roasting pan and toss with two tablespoons of olive oil. Spread veggies around pan and place chicken in middle of the pan. (It’s important that you put the chicken breast side facing up so that the skin of the chicken will crisp nicely.)
Cook for 80-90 minutes, or until the juices run clear. Once or twice during cooking, toss the vegetables in the roasting pan. Remove from oven and separate veggies and chicken, covering both with aluminum foil. Let the chicken rest for about 15 minutes before carving with meat.
Serve with a beautiful salad and you have yourself a gourmet (and gluten-free) meal. Happy Holidays and Happy Cooking!