Sunday, January 24, 2010

Roast Chicken

Is there anything more perfect for Sunday dinner than Roasted Chicken and Vegetables with a spinach salad?  I submit there is not!  I have made Roasted Chicken the same way for many years. 

2 4.5lb roasting chicken, trussed
ample salt and pepper
2 lemons, cut in quarters
2 stalks of fresh rosemary
3 TBS of olive oil
3 garlic cloves, pressed
1 TBS of poultry seasoning
1/2 cup of Pinot Grigio
1/2 of low sodium Chicken broth
1 lb of white potatoes
1 onion, roughly chopped
3 celery stalks, roughly chopped
4 small carrots, peeling and roughly chopped

Clean and dry the chicken and sprinkle the entire bird with salt and pepper.  Place one lemon and rosemary branch in the cavity of each chicken.  Combine olive oil, garlic, and poultry seasoning in a small bowl.  Spread all over each chicken.  In a large roasting pan, fit with a flat rack, place wine and broth in the bottom.  Spread potatoes, onion, celery, and carrots in the pan around the rack.  Place chicken on the rack.  Cover the entire pan in foil.  Bake for 75 minutes covered.  Uncover and cook until a meat thermometer reads 160degrees.  Remove from the oven and let the chicken rest, covered for at least 15 minutes.  The broth and wine remaining in the pan can be used to make a gravy with roughly 2 TBS of all-purpose flour whisked in.  Carve and serve with vegetables on the side.  Enjoy!

On a side note, my Mom made the same dinner tonight!

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