Tuesday, March 29, 2011

Roasted Chicken with Red Bliss Potatoes, Carrots, and Onions

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I'm sure you've already noticed, or if you're new to my blog, will quickly realize, that I'm a big fan of Ina Garten's recipes.  She is the first person I look to for a good recipe because she is the most reliable resource, always providing an excellent recipe requiring little to no adjustments.  It is obvious that she has tested her recipes until she has found just the right balance, technique, and flavor pairings.

So when I was interested in finding the best roasted chicken recipe, it came to no surprise when I saw Ina Garten's, that it would be the best.  I continued my research wanting to extend myself away from Ina, but after much deliberation, I came back to her.  I just had to try this recipe she called, "Perfect Roast Chicken".

Not only is the name itself enticing, but so are the ingredients.  Chicken stuffed with lemon, garlic, and thyme- no question this chicken is full of flavor.  In my opinion, flavor is one of the most important criteria in a perfect roasted chicken.

In addition to flavor, finding the perfect juicy center and crisp exterior is just as critcal.  The technique of covering the chicken with butter, ensured me that the exterior would be perfect and the technique of covering the chicken with foil before serving, made me think the meat would be perfectly juicy and tender.

All of these assumptions I made based on reviewing the recipe were true- this is indeed a fantastic dish!  It is delicious and convenient, a perfect weekend meal to enjoy with your family.  A one pot dish that requires minimal prep work and lots of substantial ingredients with wonderful flavor.  Hope you enjoy it!


Begin with preparing your ingredients by cutting your red bliss potatoes:

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Remove the ends of your onion, cut it in half, remove the skin and slice into 1 inch thick slivers:

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Add your potatoes, onions, and peeled carrots to a roasting pan or 9x13 pan.  Season with salt, pepper, and 1 teaspoon chopped thyme.  Then add 1/2 cup white wine and mix until seasonings are incorporated:

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Then cut your lemon and garlic in half and wash your thyme:

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To prepare your chicken, remove the bag of giblets from the inside of your chicken:

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Wash your chicken with water, inside and out: 

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 Then pat dry your chicken with a paper towel until completely dry:

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Generously season the inside of your chicken with salt and pepper. Season the outside with salt and pepper as well:

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Then place your two lemon halves, two garlic halves, and bunch of thyme in the cavity of your chicken:

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Spread your softened butter over the entire surface.  It is important that your chicken is dry, otherwise it will not spread easily:

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Then, using cooking string, tie your chicken legs together to secure the fillings inside of your chicken.  Place your chicken on top of your potatoes and vegetables and tuck the wing tips under the body of your chicken:

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Bake at 425 degrees for 1 1/2 hours or until the chicken thermometer pops up:

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Then cover your chicken with aluminum foil and let it sit for 20 minutes.  Once ready, plate your chicken and scatter your potatoes and vegetables around the chicken.  Make sure to spoon the natural gravy on the bottom of the roasting pan over the chicken.  Garnish with a few sticks of thyme:

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Roasted Chicken with Red Bliss Potatoes, Carrots, and Onions
Adapted From Ina Garten 
Serves: 8
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
(Printable Recipe)

Ingredients
1 (5-6 pound) roasting chicken
8 red bliss potatoes, washed and halved or quartered depending on their size
1 large onion, cut into 1 inch slices
4 carrots, peeled and halved
1 lemon, halved
1 head of garlic, cut in half crosswise
1 large bunch of thyme, plus 1 teaspoon fresh chopped thyme
salt
fresh ground pepper
1/2 cup dry white wine

1/4 cup butter, softened

Directions
Begin with preparing your ingredients by cutting your red bliss potatoes in half or into quarters.  Peel and slice your onion into 1 inch thick slices.  Peel your carrots and cut them in half.  Then cut your lemon and garlic in half and wash your thyme and set aside. Add your potatoes, onions, and peeled carrots to a roasting pan or 9x13 pan.  Season with salt, pepper, and 1 teaspoon chopped thyme.  Then add 1/2 cup white wine and mix until seasonings are incorporated.   

To prepare your chicken, remove the bag of giblets from the inside of your chicken.  Thoroughly wash your chicken with water, inside and out.  Then pat dry your chicken with a paper towel until completely dry.  Generously season the inside of your chicken with salt and pepper. Season the outside with salt and pepper as well.  

Then place your two lemon halves, two garlic halves, and bunch of thyme in the cavity of your chicken. Spread your softened butter over the entire body of your chicken.  It is important that your chicken is dry, otherwise it will not spread easily.  Then, using cooking string, tie your chicken legs together to secure the fillings inside of your chicken.  

Place your chicken on top of your potatoes and vegetables and tuck the wing tips under the body of your chicken.  Bake at 425 degrees for 1 1/2 hours or until the chicken thermometer pops up.  Then remove from the oven and cover with aluminum foil.  Let your chicken sit for 20 minutes.  

Plate your chicken and scatter your potatoes and vegetables around it.  Make sure to spoon the natural gravy on the bottom of the roasting pan over the chicken for added flavor.  Garnish with a few sticks of thyme.
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17 comments:

  1. Delicious! Just staring at it is making me hungry!

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  2. Looks amazing! I've been trying out roasted chicken recipes lately myself! Always a good dinner! Thanks for sharing!Speaking of...I need to thaw that chicken I stuck in the freezer last week!

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  3. I love Ina Garten's recipes, and you made this meal so pretty, delicious and photos are amazing as always!!!

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  4. Roasted chicken is just the perfect meal... add in a potato with the name of "bliss" and you must simply have a winner!! This one is gorgeous. Nicely done!

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  5. That looks really amazing, yummy!

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  6. That is one GORGEOUS looking bird. What a feast.

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  7. Looks absolutely delicious. Anything Ina does is great. I especially love the whole head of garlic!

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  8. Wow, you nailed this one! I love Ina, too, but haven't tried this recipe...I will now :)

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  9. As you know, Chels, I do the SAME thing! I try to branch out but it always comes back to Ina! There's a reason we're groupies. ;) This chicken is the one I have saved for when I eventutally roast my first chicken!! Yours looks succulent and flavorful... and I'm watching Ina on TV now... craving one of her meals!

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  10. Perfect, indeed! I've done the lemon-stuffed chicken thing, but I really love that split garlic. And you got that skin soooo gorgeously crispy...

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  11. I have a whole chicken in my freezer waiting to use and this looks like the perfect dish. Thanks for sharing!

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  12. That skin...made me drool.

    I will continue to follow you and let you know when my new blog is up. I lost mine and I cannnot get it back

    Blogspot kidnapped my blog,
    Google held it ransom
    And not even a sympathetic posse
    of bloggers could get it back.

    RIP
    norma823@aol.com

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  13. Looks easy enough! I love making roast chickens. It feeds us for a few days and it's usually pretty budget-friendly. Thanks for posting the recipe!

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  14. I have had this recipe on my must make list for weeks. haha! Love it!

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  15. Love this dish...I make a roast chicken at least once a month for Sunday dinner. I usually do the potatoes separately and get them nice and crispy on the outside...like these rosemary lemon potatoes http://www.noreciperequired.com/recipe/roast-potatoes-rosemary-and-lemon

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  16. Fantastic! Making it for the 2nd time tonight.

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