Friday, January 16, 2009

The Perfect Roasted Chicken

I only have a picture of this chicken before putting it in the oven. After taking it out and carving it, I completely forgot about taking a picture. I couldn't wait to dive in and eat it!

This recipe comes from none other than your friend and mine, the Barefoot Contessa. Super simple and super good!

Preheat the oven to 425 degrees. Take a 5-6 pound chicken, giblets removed and rinsed. Pat it dry with paper towels. Liberally salt and pepper the inside of the chicken. Cut a lemon into quarter and shove it right in the bird. Next, take an entire head of garlic, cut it in half lengthwise and shove that inside. Melt about 2 tablespoons of butter and brush that all over the outside of the bird, then salt and pepper the heck out of it (see photo).

In a roasting pan, create a bed of vegetables. I used carrot, celery, onion, and potato. Be careful not to cut them too small as they will be in the oven for a while. For example, I take a medium to small sized potato and quarter it.

Set the bird on top of the veggies and put in the oven for 1 and 1/2 hours or until the juices run clear.

Remove the chicken from the roasting pan, cover with foil, and let rest for 20 minutes. Meanwhile put the pan with the veggies back in the oven and let carmelize.

Carve chicken, serve with veggies and enjoy!
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Reeni♥ said...

How delicious!! I love roasted chicken and the way it makes the house smell. And there's always leftovers to make more meals with. YUM!!!

mikky said...

looks lovely... thanks for sharing... :)