Roasted Chicken

Submitted by: Marcia

Attributed to: William Sonoma

Category: Poultry

Description: Succulent old timey roast chicken with potatoes and carrots. If you look up the word succulent in Webster’s dictionary, you’ll find a picture of this dish. For real!

Prep time: 20

Total time: 120 minutes

Servings: 4

Difficulty rating: 2

Ingredients:

4 1/2 pound chicken, organic/free range preferred (the chickens from Costco don’t do too well)

3 medium potatoes, peeled and cut into 1" cubes

4 medium carrots, peeled and cut into 1" pieces

1 small onion, peeled and cut into 1" pieces

1 Tablespoon olive oil

Kosher salt & pepper, generous amounts of both

4 garlic cloves

2 lemons, quartered

handful fresh thyme sprigs

Special tools/utensils needed:

4 1/2 quart deep baking pan with lid or steam oven

Directions: 

1. If using an oven, preheat to 425 degreesF. If using a steam oven, press the CHICKEN button (yeah, it’s that easy!) and enter the weight once you are ready to start the cooking process.

2. Rinse the chicken inside & out and pat dry. Season generously, inside & out, with salt, pepper and olive oil. 

3. Smash the garlic cloves. Place 1/2 the garlic, 1/2 the lemon quarters & 1/2 the thyme sprigs in the cavity. Tuck the wings behind the back & tie the legs together with kitchen twine.

4. Place the chicken breast up in the deep baking pan. Place potatoes, carrots, onions, remaining cloves, lemons & thyme sprigs around the chicken. Cover with the lid.

5. Cook covered for 60-75 minutes, then continue uncovered for the last 10-15 minutes. Chicken is done when the skin is crispy and the internal spot temperature is 165F.

6. Transfer the chicken to a carving board, tent and let rest for 10 minutes. Carve the chicken and serve with potatoes, carrots, onions. Ladle juices over everything. Enjoy and be prepared to tell your guests why you only made 1 chicken.