Chef's Recipe


Roasted Chicken & Herb Roasted Vegetables

This is my favorite method to roast chicken. It’s also a great way to use compound butters. Bring 2 or 3 tablespoons of the butter to room temperature and rub it all over the chicken in place of the olive oil mixture below.


Roasted Chicken & Herb Roasted Vegetables

  • 3 cloves garlic, crushed plus 1 teaspoon minced garlic (for vegetables)
  • 1 tablespoon chopped fresh thyme or oregano, divided
  • 1 tablespoon chopped fresh rosemary, divided
  • ½ teaspoon sweet paprika
  • ¾ teaspoon freshly ground black pepper
  • 3 tablespoons pure olive oil, divided
  • 1(3½-to 4-pound) chicken, neck and giblets discarded
  • Salt
  • 2 medium onions, each cut into 9 wedges
  • 2 medium zucchini, trimmed and cut into ½ - inch sticks
  • 2 medium yellow squash, trimmed and cut into ½ - inch sticks
  • 1 pound cheery tomatoes
  • 1 cup baby carrots
  • 1 cup water, divided


Roasted Chicken & Herb Roasted Vegetables

Heat the oven to 425°F. Finely chop 3 cloves garlic, 2 teaspoons thyme, and 2 teaspoons rosemary and combine in a small bowl. Add paprika, pepper, and 2 tablespoons olive oil and mix to combine. Pat the chicken dry, place it on a plate, and rub it all over, including under the skin, with the herb mixture. Let the chicken sit for 30 minutes to come to room temperature.

Season the chicken inside and out with salt and lift the wing tips up and over the back, tucking them under the chicken. Put half the onions in the cavity. Place the chicken breast-side up on a lightly oiled V-rack in a shallow flameproof roasting pan and roast, undisturbed, for 20 minutes.

Meanwhile, in a large bowl, combine the remaining onions, as well as the zucchini, yellow squash, tomatoes, and baby carrots. Toss the vegetables with 1 teaspoon minced garlic, 1 teaspoon thyme, 1 teaspoon rosemary, and 1 tablespoon olive oil. Season with salt and pepper.

After the 20 minutes of roasting, add the vegetable mixture to the roasting pan and, using two large wads of paper towels to protect your hands, turn the chicken breast-side down. Continue to roast for another 30 minutes, adding ½ cup water to the pan after 15 minutes.

Turn the chicken breast-side up again and add another ½ cup water to the pan. Roast for 10 to 20 minutes longer, or until the legs move easily up and down in their sockets and an instant-read thermometer inserted in the meaty part of the thigh registers 175°F.

Tilt the chicken with tongs so that any cavity juices spill into the pan and transfer the chicken to a platter (the juices should be clear yellow). Remove the rack from the pan, carefully tilt the pan so the juices are in the corner, and spoon out and discard the fat on the surface. With a slotted spoon, remove the vegetables from the juices and place in a bowl (cover with foil to keep warm).

Place the roasting pan over high heat and scrape up ant browned bits from the bottom of the pan (adding some water if necessary) as you bring the juices to a simmer. Strain into a small saucepan and reduce over medium heat, if necessary, until the juices thicken and lightly coat the back of a spoon.

To serve, add any juices from the chicken plate to the saucepan and season with salt and pepper. Carve the chicken and divide among plates. Serve with the reserved vegetables and the chicken juice.

Roasting Meat or Poultry

When we roast, we are basically applying dry heat all around the item so that the outside surface caramelizes and the inside is tender. To be effective, roasting requires:

  1. a proper cut of meat that has either a fat cap or skin on its outer layer to protect the meat and add flavor;
  2. a pan that allows air to circulate around the meat or poultry and a rack or pile of chopped vegetables on which to place the item to be roasted;
  3. the correct timing and various methods to gauge the doneness of the item (including an instant-read thermometer); and
  4. resting time, which allows the juices that have been drawn toward the outer part of the meat to return toward the center. Resting is also when carryover cooking occurs, because meat continues to cook and rise in temperature from 10 to 15°F after it’s removed from the heat source.

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