Herb Roasted Chicken & Vegetables

16 Jan

Now that's a good lookin' bird!

You know those rotisserie chickens at Walmart, Sentry, Copps, etc? I always stare at those when I pass them at the store, wondering if I could figure out a better way to do it myself at home.  They’re so easy for dinner, and pretty cheap too, but I would feel better making it in my own stove rather than have it sit under a heat lamp all day. For about the same price ($6), I bought a whole chicken and some veggies to go with it (another $3). 9 bucks for at least 3 or 4 meals? I’ll take it!

Now, I’ll try not to go on a rant, but I have to point out that I did use Purely All-Natural Harvestland chicken. That means this chicken does not contain hormones, antibiotics, synthetic chemicals, or steroids, was raised cage free on a farm, and was fed an all vegetarian diet. In other words… the way a chicken should be!!  Knowing that this chicken came from a farm, not some nasty over-crowded coop of hundreds of sad chickens, made it taste that much better. I don’t use this kind of chicken all the time because of the price, which is unfortunate, but I think I should!

Ok, off my soap box.

This recipe is based on Barefoot Contessa’s Perfect Roast Chicken recipe. I modified it using the herbs and veggies I wanted, but the process for roasting is the same. Yum!

1 whole stuffer chicken
1 large onion, cut in large stew-like pieces
5 or 6 large carrots, cut diagonally in 2 inch pieces
5 or 6 medium red potatoes, cut in eighths
1 lemon, cut in quarters
1 bulb of garlic (10-15 cloves), peeled and cut lengthwise
A few sprigs of thyme, rosemary, sage (fresh is best, but dried is fine)
Salt & pepper
Olive oil
¼ cup melted butter

I would have used fresh herbs, but in winter they are quite pricey and not available in my backyard. Bummer. So I used the next best thing, Penzey’s herbs!

First of all, chop all the veggies into fairly large chunks before you do anything with the chicken. Place them in the bottom of a roasting pan, or a dutch oven. Toss them with some thyme, rosemary, sage, and olive oil.

Time to prep the bird! Take the giblets out, and rinse the chicken inside and out. Pat it down with a paper towel. Stuff the bird with garlic cloves, lemon, and stick a few sprigs of herbs inside if they are fresh (or a few liberal sprinkles of herbs if they are dried).

Melt some butter in a dish and brush the entire thing with it. I normally do not use real butter, but there is an advantage to it over olive oil in this case – it makes the skin all nice and brown and crispy. Now liberally rub salt and pepper on the entire thing, inside and out. Don’t be skimpy. I also added some more ground thyme and sage to the skin. Plop it on top of the veggies, and either tie the legs together or tuck them under.

Ready for roastin'

Roast in the oven uncovered at 425 degrees for 90-100 minutes. Stick a thermometer between the leg and thigh and the temp should be 165 degrees minimum when it’s done. The house smelled AMAZING with all of the yummy aromatic herbs, lemon, and garlic! It was hard to wait an hour and a half for it to be done.

When it’s all done, you can go ahead and take the lemons & herbs out, you won’t be eating these. I let the garlic cloves mix in with the veggies, and it was delicious.

Pat said he’d order it at a restaurant… I’m definitely going to do this more often!

This is another recipe you can prepare the night ahead, which is what I did. Cut up all the veggies and stuff the chicken with some goodies, and you’re good to go!


4 Responses to “Herb Roasted Chicken & Vegetables”

  1. badgermom January 16, 2012 at 8:29 pm #

    That looks delicious! You don’t cover it while in the oven, do you? My shopping mission is going to be finding a roasting pan for you, Lyns, and myself.

    • Julie January 23, 2012 at 10:50 pm #

      Nope, don’t cover it! Skin gets nice and crispy!

  2. Mary Weltrowski February 12, 2012 at 7:37 pm #

    Made this tonight for supper, it was excellent. I also added fresh corn on the cob from Sendicks and it was sooooo good. I will make this again and again. Thanks for the recipe.

    • Julie February 13, 2012 at 8:15 pm #

      I’ll have to try the corn next time, that sounds great!

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