Perfect Roasted Chicken And Root Vegetables

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 carrot, peeled and cut into thirds
• 1 celery rib, cut into thirds
• 1 medium onion, peeled and cut into half
• 1 (3 1/2-4 lb) whole chickens, rinsed and patted dry
• 1 tablespoon kosher salt
• pepper
• 1 lemon, halved
• 2 fresh bay leaves
• 1/2 cup dry wine
• 6 garlic cloves, smashed, roughly chopped
• 4 sprigs rosemary, roughly chopped, substitute dried
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, at room temperature
• 1 cup chicken stock
• 1 cup dry wine
• 1 -2 tablespoon cornstarch flour
• 2 -3 carrots, large, peeled and cut into 3rds
• 2 parsnips, large, peeled and cut into 3rds
• 2 onions, large, peeled, cut into thick slices
• 2 -3 tablespoons olive oil
• kosher salt or sea salt

Recipe

• 1 preheat the oven to 500°f.
• 2 you will need a 9 x 13-inch roasting pan with rack. place roaster on the bottom most oven rack. reserve the top rack for the roasted root vegetables.
• 3 season the chicken both inside and out with the kosher salt and pepper.
• 4 in a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
• 5 rub the chicken both inside and out with the garlic rosemary blend. place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
• 6 pour 1 c water into the roasting pan, note: watch to refill during first 30 minutes of roasting.
• 7 squeeze the lemon halves over the chicken and place the rinds inside the cavity.
• 8 place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
• 9 pour 1/2 cup of wine inside the cavity.
• 10 place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes. add water to the bottom of the roasting pan as needed. drippings will burn & smoke!
• 11 in the mean time, prepare: roasted root vegetables:.
• 12 combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. they will be carmalized on the bottom.
• 13 reduce the oven temperature to 350°, cover with foil tent and continue baking until the juices run clear. to test this, insert a thermometer in the thickest part of a breast meat. it should register at 160 degrees internal temperature.
• 14 remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. cover with a foil tent until ready to carve & serve.
• 15 pour off excess fat from pan and return to heat. whisk in 1 t flour or cornstarch, chicken stock, wine, scraping up the bits on the bottom of pan. bring to a boil, then reduce to a simmer. reduce gravy by half, until thickened. strain if necessary.
• 16 serve chicken with mashed potatoes & gravy on the side.