Herb Roasted Chicken with Vegetables and Two Heads of Garlic

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Herb Roasted Chicken with Vegetables and Two Heads of Garlic

Crispy Whole Chicken is nestled with Veggies, Garlic and Rosemary - and all cooks together for a memorable meal. Au Jus pan gravy is begging to be graced with roasted garlic cloves.

Prep Time20

Cook Time1 20

Total Time1 1 40

Course: Main Course, Main Course Chicken

Cuisine: American

Keyword: Air Dried Herb Roasted Chicken with Vegetables, Herb Roasted Chicken with Vegetables and Two Heads of Garlic, Perfect Au Jus Gravy with Roasted Garlic

Servings: servings; or 4 larger ones

Author: Karen Sheer a zest for life

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

*Chicken: Cooking time will depend on the exact size of your chicken.

Cooking time includes 24 hours of air-drying the chicken.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition