The Carrots carry the chicken and transfer the sweetness as you roast them and caramelizes the skin of the chicken and just brings this savory flavor that will just melt in your mouth as soon as you eat them.
Yields: Makes 4 to 6 Servings
Ingredients:
- 1 Whole chicken (4 – 5 pounds), rinsed
- The zest of 1 lemon
- 10 sprigs of Fresh thyme, divided
- 3 – 4 Cloves garlic, minced
- 1 ½ tsp. Salt
- 1 tsp. Pepper, divided
- 2 tbsps. Softened butter (or olive oil)
- 2 Onions, cut in wedges
- 4 Carrots cut into 1 inch chunks
Method of Preparation:
1. Preheat the oven to 350°F.
2. Dry the whole chicken using paper towels.
3. Zest the lemon in a small bowl and set the zest aside.
4. Cut the lemon into wedges and place them inside the chicken cavity along with the 4 sprigs of thyme.
5. In another small bowl with the minced garlic, throw in the salt and remove the leaves from the remaining sprigs of thyme and lemon zest and mix the rub.
6. Using your fingers, SLOWLY Separate the chicken skin starting from the neck and slowly going towards the breast. Once you’ve separated the skin. Insert the rub under the skin and spreading it towards the breasts.
7. Rub the whole chicken with the softened butter (or olive oil) Sprinkle all sides with the salt and pepper.
8. Get a roasting pan that can fit the whole chicken and sprinkle the onions and carrots around the pan then place the roasting rack on top of the vegetables (Or if you don’t have a roasting rack just use the vegetables as a make-shift flavor rack instead.)
9. Place the chicken breast-side down in the rack.
10.Roast the chicken in the oven for 40 minutes and flip the chicken over now breast-side up and cook for 50 minutes.
11.Take the chicken out of the oven and cover the top with foil and rest for 10-15 minutes.
12.In a large plate place the carrots and onions in the pan on the plate and scatter them around. Put the chicken just on top of them and pour the juices from the roasting pan, On top of the chicken. Serve!
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