Ok, so I’m still stuck on France. No biggie. The weather here in Indiana hasn't proven warm enough to start planting anything so I’ve been playing in my kitchen. I'm having great fun trying to perfect tons of tasty dishes for you. This one is up next:
Nothing beats the taste and aroma of a perfectly roasted chicken. It is elegant, inexpensive, impressive and delicious. This is one of those dishes you should master. Give it a shot and let me know what you think.
French-Style Roast Chicken
One organic, 4-pound chicken
1 tablespoon Kosher salt
4 tablespoons butter
2 carrots, cut into 1-inch pieces
6 potatoes, cut into quarters
1 large onion, peeled and cut into four equally thick slices
8 ounces of fresh button mushrooms
3-4 generous sprigs of fresh rosemary
1 tablespoon olive oil
1. Preheat the oven to 425°. Pat your bird dry with paper towels and sprinkle the inside of the chicken with half of the kosher salt and butter. Slice the lemon and squeeze both into the cavity of the chicken and stuff them inside. Place 2 of the sprigs of rosemary inside as well.
2. Place the onion “discs” in the middle of your roasting pan and place the chicken on top, breast up. Rub the remaining butter onto the bird. Add carrot, potato and mushroom pieces around the base of the chicken. Add the other two sprigs of rosemary and drizzle the veggies with olive oil. Salt and pepper the entire roasting pan, generously.
3. Place your roasting pan in the oven and brown your bird for 15ish minutes. Flip the bird over and brown the other side for another 15ish minutes. Then flip again and lower your oven to 350°.
Pro Tip: Every time you flip the bird spoon some of the pan juices back over the top of the chicken. This technique is called basting and will help you develop that gorgeous brown, flavorful, crisp skin.
4. Keep the chicken breast side up and continue roasting for 45 minutes. Baste when you think of it, at least 2 or three times. Trust me, the extra trouble is worth it.
5. Check the temperature of the roast at this point. You want an internal temperature of 165° when inserted into the thigh with an instant-read thermometer. If you’re not quite there, add ten minutes more to the cook-time and check the temp again.
6. When you have achieved the desired temperature, pull the chicken from the oven and transfer to a serving platter. Let rest 5 to 10 minutes before you slice it, and serve hot with roast vegetables.
Pro Tip: Drizzle a little more of the pan juices over each plate before serving.
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.