Crispy Roast Chicken cooked on a bed of Vegetables and Two Whole Heads of Garlic – weeknight cooking just got delicious! Bonus: produces a delicious Au Jus Gravy with Roasted Garlic. Here we go – Perfect Roast Chicken!
Serving a potion of chicken with the vegetable, pan-sauce and roasted garlic to squeeze over all
The Method:
Start with Air-Drying a Whole Chicken,
-then tying it up for even heat distribution
Why Air-Dry?
- I recommend Air-drying for 24 hours. So, I set in my refrigerator the day before I roast
- Reason: Air Drying will produce a crispy crust on the chicken!
- How: It dries the chicken’s skin when exposed to air
How To:
- First, wash and dry the whole chicken. Rub in Kosher Salt and Pepper
- Add chopped rosemary under the skin… carefully not to tear it
- Set on a wire rack with a sheet pan underneath, Air-dry in refrigerator 24 hours
- Next, proceed with recipe
Tie Up the Chicken for even heat distribution:
- Cut a piece of cotton twine 40″ long.
- Add center of twine at the great near the wings.
- Criss-cross and lay under the drumsticks.
- Hold both sides of the twine – tie the end of drums tightly.
- Now – Take the twine and place below the tail (pope’s nose)
- Bring the twine up to the legs, pull taught and tie in a knot
The Vegetables:
Feel free to use colored heirloom carrots – peel all veggies. Cut them in large chunks so they will be tender but firm after roasting with the chicken.
Chicken simply sits ON TOP of the vegetables
Tasty with great texture – Carrots, Potatoes, Onions and two heads of Roasted Garlic!
Remove the veggies with a slotted spoon and add the reduced juices to a small pan.
As a result- achieve Crispy Skin Chicken with Lucious Vegetables – also creates an “Au Jus” Gravy which I add some Roasted garlic to. Just squeeze the softened garlic from the cloves.
So Satisfying – learn to make a crispy and delicious roast chicken
An entire meal in one roasting pan – Chicken, Vegetables and Au Jus Gravy enriched with Roasted Garlic Cloves.
The scent of a roasting chicken filling your home with the warm, comforting smell of sizzling fat, herbs, and garlic is a wonderful part of the experience
Comfort food at its finest: A homemade roast chicken is a classic comfort food that can be adapted to any season or palate, offering a visually stunning and satisfying meal.
And the scent – will fill your home with the warm, comforting smell of crackling chicken skin, herbs, and garlic – a wonderful part of the experience.
You will love – the joy of roasting a whole chicken with the delicious aroma, the crispy, golden-brown skin, and the perfectly juicy, tender meat. Vegetables and Au Jus Gravy a bonus!
Karen
Take a Look at all of my Chicken / Turkey recipes
Herb Roasted Chicken with Vegetables and Two Heads of Garlic
Equipment
- 1 large roasting pan
- kitchen twine 40" long
Ingredients
Dry Brine:
- 4.25 pound chicken*, (no antibiotics)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon neutral oil, such as non GMO safflower oil
Vegetables for the Bottom of the Pan:
- 3 medium Yukon gold potatoes , peeled, cut in quarters
- 3 large carrots, peeled, cut into 2" chunks (I use assorted colors)
- 1 large onion, sweet or regular, peeled; 1 1/2" chunks
- 2 heads garlic, tops will be trimmed
- 1 teaspoon herbs de Provence
- 2 pinches chili flakes , (medium or spicy)
- 3/4 cup filtered water
- 1/2 cup low salt chicken broth
For Under Chicken Skin:
- 3 teaspoons fresh rosemary
For Au Jus Pan Gravy:
- 2 tablespoons dry white vine or vermouth
Instructions
Air-Dry Chicken (preferred method)
- Wash and dry the whole chicken. Rub in Kosher Salt and Pepper. Add chopped rosemary under the skin… carefully not to tear it. To do: place fingers under the skin – carefully separate from the meat. Set on a wire rack with a sheet pan underneath in the refrigerated UNCOVERED. Loosely add a sheet of waxed paper on top.
- Cut vegetables and place on the bottom of a heavy roasting pan. (Mine is 9" x 13".) Cut 1/2 inch off the tops of garlic, add to the pan. Add 3/4 cup of water on top of vegetables. Will create a Au Jus Gravy and prevent veggies from burning.Season all with herbs de Provence.
- Add chicken on top of vegetables. Add 1 teaspoon of neural oil on chicken, rub in. Let stand at room temperature for 30 – 45 minutes – helping it cook evenly. Preheat oven to 425 degrees.
- Lower the oven temperature to 375 degrees, add the roasting pan in the middle rack.
- Bake until golden brown and a thermometer inserted into the thigh reads 160°F, about 1 hour 20 minutes – depends on the size of your chicken! NOTE: after one hour of roasting, I add 1/2 cup of chicken broth to the pan to make sure there is enough liquid for the Au Jus Gravy.
Au Jus Gravy with Roasted Garlic:
- Remove vegetables using a slotted spoon to a bowl. Add all juices to a sauce pan. Squeeze softened cloves from one head of garlic on a cutting board. Mash with a knife – add to the pan and heat gently whisking to combine. Add 2 tablespoons white wine or vermouth. Add a rosemary sprig here if you have one. Reduce slightly until a nice consistency. Taste for salt & pepper.
Serving:
- Cut chicken in pieces. Serve each piece with the Roasted Vegetables, Au Jus Gravy with Garlic and a rosemary sprig.Don't forget the second head of roasted garlic for the table, all can share!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
