roasted chicken

by Michelle November 7, 2013

written by Michelle November 7, 2013

One meal that satisfies some nostalgic longing buried deep in my soul is roasted chicken. Knowing that I’ll be cooking a chicken for supper will actually keep me in a good mood all day. I can’t believe I just wrote that down! It’s true. The idea of my kitchen filled with the delicious aroma of garlic, sage and shallots supporting a roasted chicken makes me want to do the happy dance. Roasted chicken on Sunday is more likely at our house. Roasted chicken on a week night is an over the top perfect bonus!

ROASTED CHICKEN
Serves 2-4
Preheat oven 375*F

4 lb chicken, rinsed with cold water and dried thoroughly
1 rack baby back pork ribs, silver skin removed and cut into 4 pieces
2 medium onions, stem end removed and halved
2 shallots, trimmed and halved
4 carrots, trimmed and halved vertically
3 potatoes, peeled and halved
1 bulb garlic, papery bit removed
4 bay leaves
olive oil
sea salt
freshly ground black pepper
1 small bunch fresh sage

THE STEPS:

Take your chicken and pork out of the refrigerator 30 minutes before roasting.
Place the chicken, pork and vegetables and half of the garlic on a large roasting tray and drizzle with olive oil. Separate the cloves…
Season well with salt and pepper, rubbing it all over the bird and pork.
Put the rest of the garlic and the sage inside the chicken’s cavity.
Place the baking try in the oven on the lowest rack.
Baste the chicken, pork and the vegetables halfway through cooking time. I roasted mine for 100 minutes. Pierce the thigh with a sharp knife, if the juice runs clear it’s done!
When the chicken is cooked, take the tray out of the oven, cover everything with a layer of tinfoil and leave to rest for 15 minutes.

THE LOVE: There’s no need to peel the vegetables – just wash them and remove the stem ends. Break the garlic bulb into cloves, leaving them unpeeled. Use lots of salt and pepper! Last thing, I don’t use a cover in the oven.

printable recipe