Juicy Roast Chicken

We all need a perfect, juicy roast chicken in our repitoire.  I love this because it's absolutely versitle to serve at any occassion.  Pull this recipe out when you're not in the mood to make a fuss in the kitchen or you just want something classic, beautiful, and most importantly... delicious, to serve on a cozy, autumn night.

Ingredients (serves 3)
1 (4 to 5 pounds) whole roasting chicken, rinsed and pat dry, giblets removed 
1 tablespoon + ¾ teaspoon kosher salt
fresh cracked black pepper
½ teaspoon of combined chopped fresh rosemary leaves and thyme leaves (optional)
8 garlic cloves, skin on
3 medium carrots, peeled and sliced to 1-inch pieces
½ yellow onion, sliced lengthwise to 1-inch wedges
1 pound white-flesh sweet potato or your potato of choice, peeled, cut into 1½-inch pieces
4 tablespoons olive oil
½ cup white wine
¾ cup chicken broth
1 teaspoon corn starch + 1 tablespoon water
½ teaspoon fresh chopped Italian flat-leafed parsley

 

Directions
1.  Preheat oven to 425 degrees F.  Prepare and line a roasting pan with aluminum foil (to prevent a mess when washing).

2.  Once your chicken is pat completely dry, inside the cavity and out, place chicken on your roasting pan and rub chicken with 2 tablespoons of olive oil.  Season chicken skin and inside the cavity with 1 tablespoon of kosher salt and fresh cracked black pepper (use as much or little black pepper as you want - I prefer less).  At this point, rub fresh herbs onto chicken if you opt to use (we don't - the herbs are too strong for my husband who doesn't like the "soapy" taste.  I know.  I have no idea how they taste soapy, but that's how he describes them... I swear, I rinse all the soap off all my dishes!)

3.  Lightly smash or "crack" each garlic clove open with a gentle push with the side of your chef's knife or the bottom of a cup.  Place opened garlic cloves inside the chicken cavity.

4.  Tie chicken legs with butcher's twine, and tuck wing tips under the body.  Allow your chicken to rest at room temperature for 45 minutes in the pan (only if the chicken immediately came out of the refrigerator when you washed it.  Meat that rests at room temperature prior to roasting produces a juicy, succulent bite!).

5.  In a large mixing bowl, add carrots, onions, potatoes, 2 tablespoons of olive oil and ¾ teaspoon of kosher salt and a sprinkle of black pepper.  Mix well and scatter vegetables around chicken in roasting pan.

6.  Roast chicken, uncovered, for about 1 hour and 10 to 15 minutes.  Check temperatures at the thickest part of the thigh, as well as breast, for doneness.  MAKE SURE THE JUICES RUN CLEAR - if it's slightly pink, its not done somewhere in there!  Roast in additional 5-minute intervals until chicken is done.

7.  Remove chicken from the oven.  Place chicken on a serving platter and arrange vegetables around chicken.  Cover tightly with an aluminum foil and allow to rest 25 minutes prior to serving.

8.  In the meantime, heat pan with drippings over medium-high heat.  Add wine and stir and scrape drippings off the bottom of the pan for a couple of minutes.  Add chicken stock.  When it comes to a simmer, slowly add corn starch/water slurry into pan while furiously using a whisk to stir (make sure the cornstarch/water slurry is stirred up and combined really well before adding to pan).  Whisk sauce until it slightly thickens, cooking for a couple of minutes and is simmering.  Stir in parsley.  Add salt and pepper to taste, if needed.  Pour sauce into a serving bowl.

9.  Serve this delciousness up!  Yummm...