Roast Chicken With Vegetables
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425 degrees F
2
Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces
3
Cut the thicker pieces in half lengthwise as well
4
Peel each onion and cut into quarters
5
Wash the potatoes under cold water to get rid of any dirt
6
Leave them whole and unpeeled
7
Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan
8
Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top
9
If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables
10
Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs
11
Remove them and discard or refrigerate them to use later
12
If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard
13
Hold the chicken under cold running water and rinse it inside and out
14
Shake off excess water and pat dry with paper towels
15
Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin
16
Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird
17
Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones
18
Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes
19
When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken
20
Don't bother with the vegetables under the chicken
21
Return the pan to the oven and set the timer for 30 more minutes
22
After 30 minutes, take the chicken out of the oven to check for doneness
23
Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body
24
If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes
25
If the juices are clear, it is done
26
The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done
27
Carving the Chicken Carve the chicken according to the instructions on the preceding page
28
Scoop the vegetables out of the roasting pan and onto a serving platter
29
Remove the fat from the pan juices
30
Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving