Friday, March 4, 2011

The Perfect Roast Chicken

Well, wedding season is around the corner and things have really picked up for me!  Phew.  It's March and I'm already exhausted. :)  I'll be slowing down to 1 or 2 posts a week, which is the norm for a blog like mine, but I wish I could post everyday!

This recipe is an essential in my house, and one I've been attempting for years.  Well, let me re-phrase that statement....  The crispy skin of this roast chicken is actually what I've been trying to perfect all this time.  And thank goodness that the last few times I've made this kitchen classic it's been positively perfect.  Juicy, flavorful and crispy as ever. The skin is slathered with honey and sprinkled with salt and it is oh so delicious....the holy grail of chicken skin. AND, the veggies are to die for!  Follow my simple steps and you will LOVE this Roast's a "one pot wonder" without a doubt!  Now that I've got all of the elements just right I just had to pass it on. :)

Housepitalities Perfect Roast Chicken with Caramelized Vegetables
  • 2-3lb Whole Chicken
  • 3 tablespoons Honey
  • 3/4 tablespoon Salt
  • 4-5 grinds of freshly ground Pepper
  • 5 Garlic Cloves
  • 1 Lemon
  • 1 bag of Baby Carrots
  • 10-12 Baby Yukon Potatoes or Red Skin Potatoes
  • 1 large White Onion (or any onion you have around)
  • 1 tablespoon of Olive Oil

Preheat the oven to 450 degrees. Rinse the chicken and take out the bag o' "guts" ;) inside of the cavity of the chicken.This step is important- DRY the chicken thoroughly, every inch of it, inside and out. Do not add oil, do not add butter, do not "pass go" ;).

Heat the honey in the microwave for about 30 seconds and with a pastry brush "paint" the skin of the chicken with the honey.  Then simply sprinkle the salt over the chicken (top and bottom, turn it over as well).  Sprinkle the salt almost as though it's raining salt. Tuck the wings and legs underneath the chicken. A few grinds of the pepper mill and that's all you need to do to the chicken to have the most perfect, crispy brown chicken.  Place it in the center of the roasting pan.

In a large mixing bowl place the carrots, the potatoes, the onion (roughly chopped) and the garlic cloves (whole but smashed with the back side of a knife).  Add the olive oil, lemon juice and a few grinds of the pepper mill and a few pinches of salt.  Mix with your hands and surround the chicken with the mixture.  I like to take a bit more honey and drizzle it over the veggies and potatoes when you add them to the pan because it helps caramelize the veggies, but this step is optional.

Roast on the center rack of the oven, un-covered for 1 hour and 20 minutes.  Juices should run clear, if they don't you need another 15 minutes or so.  Let it rest for about 10 minutes, carve and enjoy!  The veggies will be caramelized and some of the onions will get charred, but just pick around them.  It's part of the process. ;)


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