“A recipe has no soul. You as a cook must bring soul to the recipe” Thomas Keller
The hearty roasted chicken and potatoes are an absolute favorite and are always welcome at the dinner table. There is so much flavor in this incredible dish and the best part might be all the juice at the bottom of the pan. Kurt decided that we should roughly mash the potatoes right in the pan not to loose any of those delicious bits stuck to the skillet. Genius move!
There is something comforting and satisfying about roasting a chicken on a Sunday afternoon. The earthy aroma that fills the house is good for the soul especially on cold November evenings. I like my chicken simple and uncomplicated but juicy and full of flavor. Rosemary, thyme, plenty of salt and love is an absolute must.
You can butterfly the chicken first or roast it whole, the choice is up to you. I recommend making a small bed of herbs and garlic that the chicken will roast on top of and spreading potatoes and carrots around it. My key to a juicy bird is keeping good quality chicken stock at your side. Add a little to the pan then using a large spoon and a heavy oven mitten for protection and baste the chicken every 20 minutes or so. In the beginning of the cooking process you won’t have much juice so adding chicken stock helps.
I know it’s only Tuesday and Sunday might seem like an eternity away but I would love for you to make this dish this weekend. I know your family will enjoy it as much as mine did.
And for those of you who love Sriracha as much as we do, it is simply amazing over roast chicken. So is a glass of crisp white wine to make the entire dinner complete. Now doesn’t that sound like a great idea?
- 5 lb whole chicken
- 2 tbsp italian seasoning
- generous amount of salt
- 1 tsp celery salt
- 1 tsp Goya Adobo all purpose seasoning (optional but preferred) (international foods isle)
- 8 medium butter potatoes, scrubbed, cut in half, skin on
- 2 large carrots, 1 inch chunks
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 2 garlic cloves, smashed
- olive oil
- 1 cup good quality chicken stock (preferably organic)
- Preheat oven to 400 degrees.
- Rinse the chicken under cold water, then pat dry. Rub with olive oil. Season all over with salt, italian seasoning, celery salt and adobo. Don't forget to season the bird's cavity with salt as well.
- At the bottom of a roasting pan (or heavy oven proof skillet) make a small bed of smashed garlic, rosemary and thyme. Arrange the chicken on top, then surround by potatoes and carrots.
- Season potatoes and carrots with salt as well.
- Roast at 400 degrees for 20 minutes.
- Reduce heat to 350, add ⅓ cup of chicken stock by pouring some over the chicken and around the potatoes.
- Baste the bird with juices from the bottom of the pan (and chicken stock if necessary) every 25 minutes. Towards the end of the cooking process stop basting to allow the skin to become crisp.
- Cook until thermometer registers 165 degrees. (Took me about 1½ hrs but cooking times can vary)
- Allow the bird to rest before carving.