I haven’t had much of a chance to do any cooking the last few days. We have been running here, there and everywhere and either haven’t been home to make dinner or have just gone for quick solutions because I haven’t had time or energy to cook. Tonight, however, I was determined to cook. We had nice whole chicken and I wanted a quick and easy recipe. I came across this one from Williams-Sonoma that is a simple one dish meal. I had to modify the recipe very slightly since the original recipe is designed to be made in a special pan sold by Williams-Sonoma that acts as a roaster, holding the bird over the pan itself so you can roast the vegetables in the bottom. I don’t have that pan (and it seems kind of pricey to me anyway) so I just roasted everything in one pan and that was it.
Lemon Roasted Chicken with Rainbow Carrots and Fingerling Potatoes
1 chicken, about 4 pounds
Salt and freshly ground pepper, to taste
6 large, fresh thyme or rosemary sprigs
2 bay leaves
2 garlic cloves, smashed
1/2 lemon
2 tablespoons butter, at room temperature
1 1/2 pounds baby rainbow carrots, peeled and tops trimmed
1 pound fingerling potatoes, halved lengthwise
2 tablespoons olive oil
Remove and discard the fat from the chicken cavity. Rinse the chicken inside and out and pat dry with paper towels. Lightly season the cavity with salt and pepper. Place 4 of the herb sprigs, 1 of the bay leaves, all of the garlic and the lemon inside the cavity.
Tuck the wings behind the back. Using kitchen twine, lift the neck end of the breast, then pull the twine around the wings and under the chicken. Bring the ends of the twine up over the breast and cross over at the leg end of the breast, pulling tight. Bring the ends of the twine around the drumsticks and tie in a knot. Let the chicken stand at room temperature for 30 minutes.
Preheat the oven to 475 degrees.
Rub the outside of the chicken with the butter and generously season with salt and pepper. In a large bowl, stir together the carrots, potatoes, olive oil, the remaining 2 sprigs of herbs and the remaining bay leaf, and season with salt and pepper. Transfer the vegetables to the base of the roasting pan and spread evenly. Place the chicken on top of the vegetables and roast, stirring the vegetables halfway through, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 degrees, about 45 to 50 minutes.
Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chicken and arrange on a warmed platter with the vegetables and serve.
Of course, I couldn’t find any rainbow carrots around here in any of the markets. I just used regular carrots instead, but the rainbow carrots would look great and add some great color to the dish. The chicken itself roasts up nicely and the skin was crisp. You get the faint hint of the lemon and rosemary throughout the chicken and the potatoes and carrots are roasted nicely and have great flavor. Overall it was quite a nice dish.
Tomorrow night is meatloaf night here, and I’ll be using the Alton Brown recipe from Good Eats, so check back for that one. Later on in the week I do plan to make either some beef stew or soup, I haven’t decided which yet. I also have some chicken thighs and I have a recipe I plan to use for them perhaps Thursday or Friday. I also bought some egg roll wrappers and thought I would have a stab at making them, so check back for that recipe as well. Until next time, enjoy your evening and enjoy your meal!
onedadskitchen 