Roast Chicken With Spring Vegetables

"In 'Frank Stitt's Southern Kitchen"
 
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Ready In:
2hrs
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Rinse the chicken inside and out and pat dry.
  • Sprinkle inside and out with salt; loosely wrap in a kitchen towel, and set on a plate.
  • Refrigerate for at least a few hours, or overnight.
  • Preheat the oven to 325°; remove the bird from the refrigerator.
  • Coarsely chop the thyme, savory, marjoram, parsley, tarragon, and rosemary, including stems, and place in a small bowl.
  • Add about 1 tablespoon sea salt, 1 tablespoon pepper, and the olive oil; mix to combine.
  • Rub the mixture into the chicken's cavity.
  • Put the garlic and lemon slices in the cavity, and tie the legs together with kitchen twine.
  • In a small saucepan, melt the butter with a little of the reserved chicken fat over low heat.
  • With a basting brush, coat the skin of the chicken with some of the butter and fat.
  • Season with more pepper.
  • Place the chicken on a rack in a roasting pan and roast for 30 minutes, basting the bird several times with the remaining butter mixture.
  • Add the carrots, asparagus, and onions to the roasting pan and continue to cook until the juices from a pricked thigh run clear, about 45 minutes to 1 hour, continuing to baste the bird frequently with pan juices.
  • The internal temperature of the thickest part of a thigh should read 165°.
  • Transfer the bird to a platter and let rest breast side down for 15 minutes.
  • Cover the roasting pan and keep the vegetables warm.
  • Remove the string, carve the chicken, and serve with the vegetables.

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