Make it on Sunday Roasted Chicken

August 22, 2010

Clip this tip:  Make it on Sunday Whole Roasted Chicken

Roast chicken for soups, salads, sandwiches and pasta dishes.

Presented by the legendary Thomas Keller of French Laundry and Per Se fame, we’ve riffed on the classic whole roasted chicken dish with our own little Mediterranean pizzazz.  This is the perfect make-it-on-Sunday dish for its versatility all week long.  Slice chicken up for sandwiches, add to salads and soups or eat on their own. Enjoy cold or warm.


 (4lb-4lb 8oz) Natural chicken – no antibiotics or hormones used

6 garlic cloves, smashed and peeled

6 rosemary sprigs

2 small turnips, washed with Eat Cleaner Fruit + Vegetable Wash

4 medium carrots, washed with Eat Cleaner Fruit + Vegetable Wash, trimmed and quartered lengthways

1 small onion, trimmed leaving root intact, then quartered

8 small (golf-ball-sized) red-skinned potatoes, washed with Eat Cleaner Fruit + Vegetable Wash

Whole Lemon, juiced.  Keep whole lemon.

 (2¼fl oz) olive oil

 (2oz) unsalted butter, room temperature

Wash chicken thoroughly with Eat Cleaner Seafood + Poultry Wash.  Tenderize overnight. Remove the chicken from the refrigerator and leave to stand for 1½ to 2 hours, or until it comes up to room temperature. Preheat the oven to 240°C/475°F/gas mark 9.

Season the cavity, add three of the garlic cloves, lemon juice and five sprigs of rosemary, then massage the inside to infuse it with the flavors. Stuff chicken with whole lemon and truss.

Peel the turnips and cut each into eight wedges. Combine all the vegetables and the remaining garlic and rosemary in a large bowl. Toss with three quarters of the oil and season. Spread out the vegetables in a large cast-iron frying-pan or roasting-tin.

Rub the remaining oil all over the chicken and season generously. Make a nest in the centre of the vegetables and nestle the chicken in it. Cut the butter into four or five pieces and rub into the breast. Put the pan in the oven and roast for 25 minutes. Reduce the heat to 200°C/400°F/gas mark 6 and roast for an additional 45 minutes, or until the juices run clear. If necessary, return the bird to the oven for more roasting, checking it every five minutes.

Transfer the chicken to a carving board and let it rest for 20 minutes. Just before serving, set the pan of vegetables over a medium heat and reheat, turning the vegetables and glazing them with the pan juices.

Cut the chicken into serving pieces, arrange over the vegetables, and serve.



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