[HomeCookin’] Saturday night - Winner Winner Jamie Oliver’s Roast Chicken Dinner!
Tonight I had it in my mind that I wanted to cook a Roast Chicken. There is something so satisfying about preparing and then roasting a meal and something even more satisfying about EATING IT!
Even though I have cooked many roast chickens before, I decided I wanted to follow one of Jamie Oliver’s recipes for time and temperature.
Here’s Jamie’s recipe http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken
And here’s how I adapted it:
Preheat oven to 475F.
[CHOP] 1 large onion, 2 carrots & 1/2 a bulb of fennel roughly. Add 6 un-peeled cloves of garlic. Toss with olive oil, salt & pepper. Pour in a mound on a baking tray or sheet pan covered in foil.
[PREPARE] a medium chicken. Wash, pat dry (really, really dry. Even inside cavity) - pierce a whole lemon with a skewer or sharp knife all over the skin.
Stuff the cavity with some left over onion, sprigs of herbs (I used fresh thyme) and then the whole lemon. Truss the legs if needed.
Make a slight well in the middle of the veggies on the baking tray. Rub the chicken with olive oil, salt and pepper and place in the middle of the veggies.
[ROAST] Turn the oven down to 400F and roast the chicken for 1 hour and 20 mins.
About half way through, brush the chicken with olive oil.
*get started on the potatoes
[BOIL] a pot of salted water. Add 2 cups of baby potatoes, half a lemon, 2 sprigs of thyme and 2 cloves of garlic. Boil for 12 mins.
Drain the potatoes and let steam for a min or so. Add them back to the hot pot and shake breaking up the skins a little for texture.
Toss with olive oil, salt and pepper and add to the oven for the last 20 mins.
[REST] the chicken with a tin foil tent for about 10 mins.
In a pan, saute a little onion, a sprig of thyme and some of the roasted garlic from the baking dish.
Add a tablespoon of flour and stir through. Whisk in 3/4 cup of chicken broth and turn heat to simmer. Pour some of the pan drippings into the gravy. Season with salt, pepper and lemon juice.
Serve with a simple frisee & fennel salad dressed with lemon juice and olive oil.