LN and I put this together today for her sister’s birthday (she is giving her a book of recipes for her new apartment- so sweet). The recipe is mostly from CJ’s VT family and their delicious lake cooking. I say “mostly” because I cut out the steps that were too difficult for me. This is the lazy girl’s version.
The best part about roast chicken is that it is lickity split and looks schmancy. I’m not a great cook, but a good roastie girl is a sure fire way to pretend I am.
- The first thing I do is name my chicken. It just makes the whole process more personal.
- Then you are going to want to pre-set the oven to 350 degrees.
- Put your roasting pan in so she gets toasty.
- Then I dice up sweet potatoes, cut a sweet Vidalia onion, and throw a bag of carrots into a mixing bowl. I drizzle a ton of olive oil, salt and pepper on them and toss.
- Then go to your newly named chicken. Let’s call her Bertha.
- Wash Berthie under the faucet. Get all the gunk out of her.
- Dry her real good. Like real, real good. If she has any moisture on her, your skin won’t be crispy. And since you are cooking for a gentleman as well, my guess is that he would like some crunchy skin.
- Get Berthie on a cutting board. Stuff some rosemary under her chest (3rd base). Drench her in olive oil, salt and pepper. Especially in her lil joints. Then put the remainder of the rosemary in random places on her body. She loves it.
- Take the roasting pan out, throw Bertha on it. You should hear it sizzle. Put the veggies around her.
- Knock that temp up to 400. You are sealing in her juicies.
- After ten minutes, reduce the temp and add chicken (or veggie) broth to the vegetables to keep them moist. You can throw some on Bertha as well.
- After twelve minutes, rotate the pan.
- After about thirty minutes, flip your girl over.
- Twelve minutes later, flip her over for the final time.
- There’s no hard and fast rule for how long this takes. It really depends on your oven. Typically, my chickens spend about 50-60 minutes in the oven. Keep peeking. When she starts to get golden and your veggies are cooked through, you can slice her wing and see what she looks like. If it is cooked through, take her out. If not, put her back until the juices run clear and there is no sign of pink.
- Let her sit for about 5-10 minutes before carving her.
PS If you want to win extra points, my fiance’s family taught me this recipe: you dice a few cloves of garlic and brown them in a pan with olive oil, currants, and pine nuts. When they are golden, throw in diced French bread and more olive oil. Let all of that brown- you have made a delicious stuffing for your chicken!