Tuesday Night Roast Chicken
|This is a standard Tuesday night meal in my house. Easy to make, and super delicious.|
|3 lbs. ||whole chicken|
|3 tbsp. ||kosher salt|
|Crushed black pepper, to taste|
|2 ||potatoes or |
|parsnips, peeled and diced|
|2 ||carrots, peeled and chopped|
|1 ||onion, peeled and quartered|
|6 cloves ||garlic|
|4 sprigs ||thyme|
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Preheat the oven to 450F.
Dice the potatoes, chop the carrots, quarter the onions, peel the garlic clove and place them with the thyme in the bottom of a casserole dish or iron skillet. Sprinkle with roughly 1 tbsp. salt.
Rinse the outside and cavity of the chicken; dry with paper towels. Add 1 tbsp. salt and some black pepper to the cavity.
Truss the wings and legs to help them stay closer to the body and prevent them from drying out. I use skewers when truss is not available.
Place chicken atop the veggies in the casserole dish or iron skillet. Sprinkle 1 tbsp. salt and your desired amount of black pepper over the outside of the chicken. Place in oven and bake for 50 to 60 minutes, until juices from the cavity run clear.
Remove from the oven and serve as desired.
This recipe is based off Thomas Keller's Simple Roast Chicken.
Most people are surprised when I tell them how often I roast a chicken, but it takes such little effort and makes such a wonderful meal. It's the perfect meal for a Tuesday night.
This is a hands-on kind of meal, and we rarely use utensils for either serving or consuming the chicken.
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