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.
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.
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:
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