Roasted Chicken
One of our favourite Sunday dinners. Roast the chicken uncovered in a roasting pan to get the crispiest skin ever! Whether you add vegetables and herbs to the cavity or to the pan, this makes a delicately flavoured chicken and au jus.
Roasted Chicken
If we are roasting the chicken by itself, we use a rack in the roasting pan. If adding potatoes and/or vegetables, we skip the rack so the vegetables can cook in the chicken juices and some stock. A blend of carrots, celery, leeks, and potatoes are our usual additions.
Ingredients
- 1 3 lb/1362 gr whole chicken
- 2 TBSP olive oil
- ½ TSP. Salt
- ¼ TSP. Pepper
- ½ orange or lemon with rind
- *½ cup (47 gr) white and light green leek, diced
- ½ cup (125 ml) chicken stock
- 3 Thyme or Rosemary sprigs
- Dry herbs parsley and/or oregano
- ½ lb (227 gr) baby potatoes with skin
- *4 oz (113 gr) carrots and or celery
Instructions
- Pre heat oven to 400.
- Cut orange/lemon in quarters and place inside the chicken cavity along with thyme or rosemary sprigs.
- Rub olive oil on the outside of chicken and generously salt and pepper.
- Dice leeks, white and light green parts only. (Save the dark green part of the leek for soup stock). Add leeks and potatoes (if using) to the roasting pan along with the chicken.
- *if you prefer not to use leeks, simply add ½ small onion to the chicken cavity, along with the citrus and herbs.
- Roast uncovered for 30 minutes. Add chicken stock at this time. Add carrots and/or celery.
- Continue to roast for about an hour until internal temperature is 165. Let rest 5 minutes before carving. Sprinkle dry herbs on the chicken to garnish.
- *If you like the carrots browned and softer add them when the chicken goes into the oven, or part way through, for more el dente.
Notes
Roasted chicken has much milder flavours than our turkey and port laced gravy. A Gamay/ Beaujolais pairs beautiful. Even a Pinot Noir seemed a bit big for the delicate chicken and au jus.
We’ve paired:
• Duboeuf Brouilly Beaujolais
• Yves Cuilleron Gamay 2019