February 28th, 2020

Lemon Rosemary Roasted Chicken with Vegetables

SERVINGS: 4-6
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 min/2 hrs 30 min

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Roasted Chicken

• 6-7 lb. whole chicken
• 1 stick unsalted butter, cut into 1/8 in. squares
• 1 whole head of garlic, cut in half horizontally
• 6 sprigs rosemary
• 3 lemons, halved
• salt and pepper

Vegetables

• 3 carrots, cut into large chunks
  
• 3 celery stalks, cut into large chunks
  
• 1 large sweet onion, diced medium
• 1 leek, cut longs leaves off, cut stem in half length wise, cut small ribbons
  
• 6 small red potatoes, quartered
• 3 sprigs of thyme
• 3 bay leaves
  
• 16 oz. chicken stock, unsalted
  
• 3 tbsp. olive oil
  
• salt and pepper
  

1. Begin by mixing all of the vegetables with the olive oil, salt and pepper, and herbs.  Place them in a medium roasting pan, add the stock, and set aside.
2. Preheat the oven to 375 degrees F. With the whole chicken, wash it under cold water and pat down with a paper towel until very dry.  
3. Place the garlic, rosemary, and two of the halved lemons inside the cavity of the chicken.  Drizzle olive oil inside and add salt and pepper.
4. Next, place the pads of butter under the skin of the chicken, but on top of the breast until all the butter is distributed.  Generously pat in salt and pepper all over the chicken, top and bottom.
5. If you have kitchen twine, tie the legs over the cavity of the chicken and fold the wings inside so they stay close to the chicken (this is difficult to explain, but YouTube how to truss a whole chicken).  This step is not necessary, buts makes for a cleaner appearance.
   
6.  Place the chicken on top of the vegetables and cover the entire roast with foil to ensure no steam escapes. Roast for about an hour.
7. After an hour, remove the foil and roast for another hour and a half.  The chicken should be brown and crispy on the outside.  If you have one, use a meat thermometer and insert it where the thigh and leg connect at the bone to make sure it reads 160 degrees F.  Otherwise, cut into that region and ensure its not pink.
8. With the last lemon, squeeze the juice over top and carve the chicken.  Drizzle the stock over top to make the chicken more moist.

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"Me Cuisine" Tips

• Add different herbs to create different profiles, this is a basic recipe and a template.
• Add mushroom to the vegetables to add an earthy note to the stock.
• The leftovers can be used for literally any chicken recipe and can replace a store bough rotisserie chicken.
• If watching calories, use less butter.