1/5/11

Sunday Roast Chicken

Sunday Roast Chicken


Whole roasted chicken is so easy to make I don't know why I don't make it more often. I mean, this is a perfect Sunday afternoon meal.


Throw some veggies in the bottom of a dutch oven, drizzle them with a little white balsamic vinegar and white wine, season the chicken and stuff it with lemon and herbs, then put it on top of the veggies and you're ready to roast.




Sunday Roast Chicken

Serves 2-4 (depending on if you eat both the light and dark meat)

Oven 400 degrees F

Ingredients:
1 3-4 pound whole chicken (I used organic, all natural, free range)
1 small bunch baby carrots, stems removed
1 pound small new potatoes
4 stalks celery, cut into thirds
5 large cloves garlic, peeled
1 large clove garlic, peeled and minced
3 stems fresh rosemary
1 stem fresh rosemary, leaves only
2-3 Tablespoons O California White Balsamic Vinegar
1/4 cup white wine (or chicken stock)
1 lemon, halved
3 Tablespoons butter, softened to room temperature
kosher salt
fresh cracked pepper
kitchen twine

Place carrots, potatoes, celery, 3 cloves of garlic, and 2 stems of rosemary in the bottom of a large 7-quart dutch oven or roasting pan. Drizzle with balsamic vinegar and wine. Season with salt and pepper.



Yum! Smooth and sweet with
notes of apple and pear.
O's white balsamic is all natural,
no chemicals used, which explains why
it's so fresh tasting!

Remove giblets from inside chicken, if included, and discard. Wash chicken and pat dry with paper towels. Season inside of chicken with salt and pepper. Place both halves of lemon, 2 cloves of garlic, and 1 stem of rosemary inside the cavity of the chicken.

to stuff in the cavity of the chicken

In small dish mix together softened butter, minced garlic, rosemary leaves from 1 stem, 1 teaspoon kosher salt, and 1 teaspoon fresh cracked pepper.


Place some of the butter mixture under the skin of the breast and rub the rest all over the chicken. Using kitchen twine, tie the drumsticks together and tuck the wing tips under. Then place the chicken on top of the vegetables.



Place in oven and roast uncovered for 60-90 minutes until meat thermometer inserted into thickest part of the breast registers 165 degrees and juices run clear. If chicken starts to get too brown, place the cover on the pan.

Remove from oven, place cover on pan and allow to rest for about 10 minutes before serving.

incredibly moist chicken with hints of rosemary and lemon,
the veggies are flavorful and slightly tangy from the white balsamic






Wine Pairing:

2009 Irony Pinot Noir

This California Pinot is beautifully smooth and very light with traces of cherry, toasted vanilla, and earthy undertones. Paired with this roasted chicken, it's a nice departure from the obvious Chardonnay.

16 comments:

  1. Why have I never done a roasted chicken??? Thanks for the step by step-it looks so easy and delish to boot!!

    ReplyDelete
  2. Looks gorgeous Veronica - I love roast chicken and it's definitely a Sunday night dinner regular around here. Something about roast chicken that is such comfort food - think it would probably be my "death row" dinner if I ever had to choose - hopefully that won't happen!
    Sue :-)

    ReplyDelete
  3. Oh Veronica this looks so delicious. I have never heard of white balsamic though. I could drink the stuff if I didn't look so odd. Thanks for the Sunday inspiration!

    ReplyDelete
  4. Mmm...I just recently took to roasting chickens more often because of exactly that -- SO simple and easy to prepare! I love the way it makes the house smell. And yes, perfect for a lazy Sunday afternoon. :-p

    I thought of roasting my chicken on top of veggies like you did yours, because I hate the way it leaves a sticky mess on the regular roast rack. I'll need to try this next time. :-)

    ReplyDelete
  5. Yum! That roast chicken looks incredibly moist and the skin is perfectly golden and crisp. I haven't made a roast in a while but it's definitely on my radar now. Love it!

    ReplyDelete
  6. I haven't made a roast chicken supper in ages! This looks and sounds so good! Thanks for sharing it!

    ReplyDelete
  7. Most "white" balsamic vinegars are made by chemically stripping out the color. Yikes! O White Balsamic is made in the traditional manner, O simply uses grapes that do not turn dark in the process. So no chemicals. Just grapes.

    ReplyDelete
  8. I'm back on the grid! This looks so good...Michael has an aversion to chicken on the bone for some strange reason. That means I rarely cook a whole bird...but that crispy skin is a thing a beauty!!

    ReplyDelete
  9. Now that's an elegant dinner. Beautiful looking roasted chicken and I do like all those vegetables you've included.

    ReplyDelete
  10. I'm always looking for a great roasted chicken recipe! Thanks!

    ReplyDelete
  11. Oh, I must pick up a roaster at the meat market!!! Lovely chicken!

    ReplyDelete
  12. lovely photos veronica, and funny, I just posted on roasting chicken as well! My was a pared back approach to demonstrate the techniques I learnt from the Zuni Cafe, absolutely compatible with yours.

    ReplyDelete
  13. my mouth is watering! veronica, these pics are amazing!

    i have a great garlic chicken recipe from ina- you would love it!

    ReplyDelete
  14. Oh Veronica..that chicken look so beautiful and delicious! Amazing photos!!!!

    ReplyDelete
  15. I'm making this right now! My house smells amazing!!! I'm so excited for it to be done!!!!

    ReplyDelete
  16. This really looks delicious with lots of twists. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my ISO 22000 Training.

    ReplyDelete