Who You Callin’ Chicken?

I was in the mood for some comfort food, and decided to make a whole roasted chicken. The Purdue All Natural Roasters were on sale too, so that made my decision even easier. I always keep it very simple… stuffed with aromatics and roasted on a bed of veggies. The veggies under the chicken make a wonderfully flavored pan sauce after the chicken is cooked. I would like to have brined it, as I always do my turkeys, but this was a spur of the moment roasting. Well, as spur of the moment roasting can be! Even without the brining, it was quite tasty!

One thing however, neither my husband nor I care for the dark meat. The pooches love it though, and were very happy to eat it! Next time, I think I’ll try roasting whole chicken breasts with the rib bones and see how that goes. I served it with mashed potatoes and sauteed asparagus.chicken_01.jpg
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Whole Roasted Rosemary Chicken Recipe

1 whole roaster chicken (3-5 pounds)
salt
pepper
3 carrots, peeled and large chopped
3 celery stalks, large chopped
2 onions, large chopped
3 stalks rosemary
3 stalks thyme
3 stalks parsley
2 tbsp butter, softened

1. Preheat oven to 500 degrees and place oven rack at the lowest level.

2. Rinse and dry the chicken well. Sprinkle generously with salt and pepper. Stuff the cavity with equal parts of carrot, celery and onion, along with 2 stalks of rosemary and all the thyme and parsley. Rub the exterior of the chicken with the softened butter, and if you’re feeling extra decadent, rub a bit more under the skin.

3. Scatter the rest of the chopped vegetables in the roasting pan, remove the leaves from the remaining stalk of rosemary and add to the roasting pan. This creates a raft to hold the chicken. Set the chicken on top of the vegetables and place into the preheated oven and set your timer for 15 minutes. (Very important, or you will certainly burn the chicken!)

4. After 15 minutes of roasting reduce the temperature to 350 and continue roasting for about 45 minutes. You will want to roast for about 12-15 minutes per pound. I start checking after about 10 minutes per pound, as I do not care for overcooked chicken.

5. Remove from oven and place the chicken on a serving platter. Loosely tent a piece of foil over the chicken and allow to rest for at least 15 minutes. Make your sauce while the chicken rests.

Note: If you’re not too concerned with extra fat, baste the chicken 2-3 times with melted butter while roasting… it makes an amazingly crispy skin!

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Chicken Pan Sauce Recipe

3 tbsp flour
1/4 to 1/2 c white wine
2 c chicken stock (low-sodium)
1 stalk rosemary
2 stalks thyme

1. Pour all the pan drippings into a glass measuring cup and let sit for a minute to allow the oil to float to the top. Pour or ladle out some of the oil leaving several tablespoons of oil and all the pan drippings. Pour the remaining drippings and oil back into the roasting pan and place the roasting pan on your stove over medium heat. If you do not have excess oil, you can easily skip this step.

2. Add the flour and stirring constantly, cook for about 2 minutes. Pour in the wine and stir quickly to dissolve the flour mixture, about 1 minute. Add the stock and stir well to incorporate. Bring to a simmer, add the rosemary and thyme, and let simmer for at least 10-15 minutes.

3. If it is not thick enough, thicken with 1 tbsp cornstarch stirred into 2 tbsp cold water in a small bowl. Strain the sauce through a fine mesh strainer and discard the vegetables and herbs.

 

14 Comments

  • peabody 7 YEARS AGO

    Mmmm, roasted chicken. Like the best Sunday dinner ever.

  • Patricia Scarpin 7 YEARS AGO

    YUM! I love roasted chicken so much. I can only imagine how great the rosemary touch is. And that dish with the asparagus is killing me, it looks so delicious!

  • curlatini, esq. 7 YEARS AGO

    I’m going to try this recipe on Sunday!

  • L2M 7 YEARS AGO

    or you can invite me over and I’ll take care of the dark meat!

    One thing I always do is throw in a head of garlic with the chicken (not in the cavity). When the chicken is done you have a roasted head of garlic to use on bread (or the chicken) and the chicken gets infused with the garlic smell (unfortunately, so does your kitchen, but who doesn’t like the smell of garlic?).

  • Anne Marie 7 YEARS AGO

    i can’t wait to make this!

  • Curt 7 YEARS AGO

    Really well-shown in the photos… this looks delicious!

  • Sarah 7 YEARS AGO

    Simply delicious. I love roasted chicken and the comfort that it brings.

  • Katie 7 YEARS AGO

    Mmm… looks gorgeous as usual! I love the ladeling the gravy shot! :)

  • Aaron K 7 YEARS AGO

    Oh Candace…you’re fast becoming my hero!

  • melissa 7 YEARS AGO

    your photos are always so lovely candace! as is the chicken. another one from you for my list. :)

  • michelle @ thursday night smackdown 7 YEARS AGO

    this looks like the perfect roast chicken dinner. how can you go wrong? but you can invite me over for the dark meat anytime.

    i can’t wait until it’s time to local asparagus! i miss asparagus!

  • Joel 7 YEARS AGO

    Beautiful presentation, excellent choice of sides. Very, very nice.

  • Betty 7 YEARS AGO

    this looks so good that even I think I can make this (with your play by play recipe, of course) My husband will be impressed! :)

  • melissa 7 YEARS AGO

    I actually made this on sunday. thanks for another great one!

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Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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