Prep tips: This must-have family recipe offers endless variations. Any firm vegetables will work, such as cauliflower, brussels sprouts, and parsnips, and it’s a great way to use up leftover herbs, fruits, or veggies by stuffing them into the empty chicken cavity. Use the carcass to make wonderful (and free!) stock; simply put it in a big pot, cover with water, add more herbs and chopped celery, onions, carrots, and peppercorns, and simmer for about 3 hours. Strain and refrigerate.
Recipe Ingredient Details:
1 organic roasting chicken (3 1/2 to 4 pounds)
2 teaspoons olive oil, divided
Optional flavor enhancers, such as fresh herb sprigs or cut-up lemon, apple, or onion
1 handful mini carrots
2 small−medium potatoes (russet, sweet, Yukon gold, or any kind), cut into 1-inch pieces (cut into 1-inch pieces)
1 medium onion, cut into eighths
1/2 cup white wine or water
Preheat oven to 425˚. Remove any giblets from chicken cavity; pat dry chicken. Rub with 1 teaspoon olive oil and sprinkle inside and out with salt and pepper. If desired, place flavor enhancers in cavity. Tie legs closed with kitchen twine or a silicone band.
Place carrots, potatoes, and onion in a 9x13-inch baking dish. Drizzle with remaining olive oil and sprinkle with salt; toss to coat. Place chicken in center of dish, on top of some of the vegetables (which act as a natural rack). Add wine or water to pan. Cook for 15 minutes per pound, plus 15 minutes, until juices run clear when thigh is pierced (or an instant-read thermometer reads 165 degrees when inserted into thigh).
Remove from oven and let chicken rest 10-15 minutes before carving.
Recipe Additional Notes:
PER SERVING (3 ounces skinless breast meat): 220 cal, 23% fat cal, 5g fat, 1g sat fat, 72mg chol, 28g protein, 14g carb, 2g fiber, 79mg sodium
Thu, 2010-04-22 13:08