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!
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
freshly ground black pepper
1 small bunch fresh sage
- 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.
one year ago: roasted garlic
two years ago: brussels with pancetta
Thanks for reading.
click on my suggestions for creating a dinner menu around today’s post:
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