Roast Chicken with Vegetables
-8 whole carrots, scrubbed clean
-1 tsp. black pepper
-2 medium size yellow onions
-1 Tbs. dried rosemary
-8 small white or red potatoes (about 1 1/2″ in diameter), scrubbed clean
-1 whole chicken, about 3 1/2 lbs.
-3 tsp. kosher salt
1. Preheat oven to 425 degrees F.
2. Cut the carrots crosswise into 1 1/2″-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Leave the potatoes whole and unpeeled. Scatter the carrots, onions and potatoes on the bottom of a 9 x 13″ baking or roasting pan. Sprinkle 1 1/2 tsp. of the salt and 1/2 tsp. of the pepper over them, and crumble the rosemary in your hand on top.
3. Remove the giblet and various other icky (in my opinion) parts, which are usually in a package inside the cavity of the chicken. Discard of refrigerate to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off escess water and pat dry with paper towels. Sprinkle the remaining 1 1/2 tsp. of salt and 1/2 tsp. of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
4. Put the chicken in the center of the oven. After 30 minutes, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken (don’t worry about the ones under it). Return the pan to the oven. After 30 more minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it’s done. The meat thermometer should show a temperature of 170 to 180 degrees when the chicken is done.
5. Carve the chicken. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over chicken and vegetables, and serve.
This one’s a bit involved, but SO worth the effort. The skin is crispy and delicious, and the chicken is so juicy.
I kept getting distracted by My Name is Earl while trying to prep the chicken. It was the one where Joy gets married. I don’t know why I was watching it in the first place.
If you have a Pyrex brand dial thermometer, do NOT use it. I made that mistake and discovered that the cover for the dial is not Pyrex, as one would assume (or at least as I -possibly stupidly-did), but melty, melty plastic.