Roasted Chicken with Baby Red Potatoes and Carrots
A cold winter night calls for a hot, hearty dinner. Roasting a chicken, though, isn’t easy for some, so Chef Zach has some suggestions for a moist, flavorful, and heartwarming meal.
Makes 3-4 servings
• For the chicken:
1 whole chicken, 4 1/2 lbs
1 small white onion
1 large carrot
8 whole garlic cloves
1/8 cup Old Bay seasoning
Preheat oven to 375 degrees F. Remove innards and discard, then rinse the chicken. Put in a large roasting pan breast-side up, preferably in a pan with a metal grate insert so the chicken is not resting directly on the bottom of the pan. This will help to ensure the chicken crisps all over.
Pat the chicken dry. Slowly enter your fingers with a side-to-side motion between the skin and the top of the carcass around the breasts so as to separate gently the skin from the meat, starting at the leg/breast cavity. The goal is not to remove the skin from the chicken, but to pull the skin away from the meat and still leave it intact. This is another step to aid skin crispiness and meat juiciness. Slide garlic cloves under the loosened skin, evenly spaced apart.
Cut the onion in half, the large carrot in four pieces, the lemon in four pieces, and stuff all the onion, all the carrot, and two of the four lemon pieces inside the cavity of the chicken. You might think it won’t fit, but you need to pack it in tight. Trust us, it won’t feel anything.
Evenly squeeze the juice from the two remaining lemon pieces over all the skin of the chicken. Rub Old Bay evenly over the whole chicken. Bake for 2 hours, but covered for the first hour. Baste twice during the first hour, once at thirty minutes and once at the same time you remove the cover. One way to tell the chicken is done, is if the juice runs clear at the leg joint when cut with a knife.
Let chicken rest for five minutes before cutting for serving.
• For the potatoes:
15 baby red potatoes
4 whole garlic cloves
2 tbs. salted butter
1 tbs. olive oil
1/2 tsp. dried thyme
Salt and pepper to taste
Wash potatoes and cut in half. Melt butter in cast iron pan on medium heat, then add olive oil. Place potatoes in the pan with the garlic cloves, thyme, salt, and pepper. Stir until potatoes are coated evenly. Arrange the potatoes so they lay cut-side down, and place in the oven (along with the chicken) for 32 minutes. Before serving, taste for salt as potatoes sometimes need more than you think.
• For the sauteed baby carrots with garlic and dill
1 small bag baby carrots
1/4 cup water
1 tbs. butter
1/2 tsp. dried dill weed
1/2 tsp. garlic powder
Salt to taste
Melt butter in a medium size saute pan on medium heat. Add all the other ingredients. Cover with a sheet pan or a lid that is not full sealed so that the steam can release. Stir occasionally while cooking for 8 minutes. Remove lid, and cook for an additional 4-5 minutes so that the water evaporates and the carrots have a chance to brown a little.