I’m gearing up for a bakefest….and so I tested the oven the other day.
As you all know we just moved in and the oven hasn’t been used yet. I’m considering this as a break-in.
Roasted Chicken is my “break-in food of choice” because….
a. It’s fool-poof
b. It’s a family favorite
c. we had no food for dinner the other day and we needed something easy to cook, comforting, and delicious
d. all of the above
If you answered D, then you are correct.
I had a great smelling house the night this chicken was cooking!
Ykaie was dancing and playing guitars on Kinect , but she stopped when she smelled aroma of roasted chicken as it wafted from the kitchen to the living room. She couldn’t wait to eat dinner after that.
This is the first time I’ve tried roasting whole chicken. I’ve always roasted quarter chickens because I think it’s more convenient and it’s easier to cook. To add more truth, I’m also intimidated to roast whole chickens because I’m afraid it won’t get cooked through and turn out raw inside.
I’m so glad this Garlic Rosemary Roasted Chicken turned out really good. The only problem was that I cut up the veggies too small thinking they aren’t going to be cooked through as well. The potatoes and carrots shrank and were overcooked. They still tasted wonderful, though because they soaked up all the drippings of the chicken.
I’m ready for my next roasted chicken dish!
- 1 whole chicken
- 2 garlic heads, halved
- 4 cloves garlic, minced
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- salt and pepper
- ½ cup olive oil
- 2 potatoes, cut into pieces
- 1 carrot cut into pieces
- 2 tbsp butter
- 1 tbsp flour
- 2 cloves garlic, minced
- 1 beef cube
- 3 cups water
- salt and pepper
- Rinse and dry the chicken and place it on roasting pan.
- Place in the refrigerator uncovered, until ready to cook dinner. (this helps the skin dry out)
- Preheat oven to 220ºC (425ºF)
- Rub the entire chicken with salt, rosemary, thyme, and minced garlic including the inside.
- Place your cut up veggies on the side and sprinkle them with salt and what's left of the herbs. The halved garlic heads goes in the four corners of your pan.
- Drizzle with olive oil.
- Roast in oven for 1½ hours or until juices run clear.
- Loosely tent with foil during the last 30 minutes of cooking to prevent the skin from over-browning.
- Make gravy while waiting for your chicken to finish cooking.
- Heat butter in a pan with the garlic.Let garlic infuse butter with flavor. Make roux, by adding flour and continue stirring until roux is golden brown in color. Add beef cube and continue stirring.Pour in water and bring it to a boil. Season with salt and pepper to taste.
- Take chicken out of the oven and allow to rest at room temperature for 20 minutes before slicing.
- Serve with gravy.