Photo: Perfect Roast Chicken Recipe
Ingredients
- 3 carrots, peeled and cut into thirds
- 3 ribs celery, peeled and cut into thirds
- 3 onions, peeled and cut into quarters
- 1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
- 1 1/2 tablespoons kosher salt
- 2 teaspoons cracked white pepper
- 1 lemon, halved
- 2 fresh bay leaves
- 6 cloves garlic, roughly chopped
- 4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, at room temperature
- 1 cup chicken stock
- 2 tablespoons roasted garlic
- 1 cup dry white wine
Directions
Preheat the oven to 500 degrees F.
In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.
Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.
Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.
Serve chicken with gravy on the side.
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By bkl18
texas
on January 07, 2012
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great recipe. easy to make and really delicious. I would however cook it about 15 minutes longer. flavor was wonderful. the veggies were a little burned looking but tasted great
By lordkoos
on December 22, 2011
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The chicken turned out well, nice and juicy, and the flavors were good. I made a couple of alterations to the recipe, I didn't have any celery in the house, I used a bit of celery seed instead and I added sliced mushrooms to the gravy. I would make a couple of changes next time as there were a couple of things I didn't like -- first of all the amount of salt in the recipe is too much for my tastes - 1.5 tablespoons is a lot of salt. The other thing I didn't like was that the rosemary and garlic on top of the breast quickly become charred and blackened -- you can see this in the photo. Caramelized is good, charred, not so much. I had to pick the burnt pieces off of the bird before serving it. Next time I would put the butter/oil/rosemary/garlic under the skin of the breast - this would keep them from burning in a 500 degree oven. Also putting herbs under the skin rather than on top flavors the meat more effectively. Apart from these minor corrections, it was a delicious meal.
By sherry.wegner
Bonn, Germany
on November 20, 2011
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I have always hated making a roasted chicken because they always turn out dry and mostly flavorless. This recipe was FABULOUS...so flavorful, and moist and had a unique smell while cooking.I added a bit of water to the vegies, like 1/4 cup and I have a convection oven so I cooked it about 425 for 50 minutes and it was done. I did not make the gravy because we are looking to leave out extra calories. Followed the directions and it was picture perfect.
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