Recipe: Roast chicken

Setting up a new kitchen and cooking for guests can be an intimidating undertaking. So along with our , we’d love to pass on a single recipe that is essential — how to roast a chicken. Don’t hesitate: There are hardly any dishes that are as simple and useful to pull off as a roast chicken.

This one basic recipe will enable you to have friends for dinner, or cook for yourself with two or three days of yummy leftovers. Additionally, the smell of roast chicken turns a house into a house.

Chickens are often roasted on a rack but with a skillet and throwing in some onions and carrots makes it a one-pot meal. Purchase the best chicken you are able, as air-dried and obviously raised tastes far better.

Make two and you’ll have sufficient food for a week. , which is endlessly helpful.

Servings: 4


1 3-4 lb (1.5 to 2 kg) whole chicken, rather naturally raised

3 tablespoons olive oil, divided

1 tsp salt

1 teaspoon dried herbs, either tarragon, thyme or rosemary

1/2 tsp freshly ground pepper

1/2 tsp grated lemon rind

1/2 tsp finely grated garlic

3 carrots, about 3/4 pounds

1 largish onion, cooking or Spanish


Preheat oven to 400 F. Dry chicken with paper towels.

Combine 2 tablespoons of olive oil, salt, herbs, pepper, garlic and lemon. Rub marinade over chicken pushing a few under skin if possible.

Do not bother peeling the carrots: simply wash them. Peel the onion. Cut the onion in half then cut each half into 4 wedges. Cut the carrots in 2-inch pieces. Scatter onions and carrots on the bottom of a frying pan, skillet or broiler pan. Toss vegetables with remaining 1 tablespoon olive oil.

Put chicken on top of onion and carrot. If you would like potatoes, add them also.

Roast chicken until well-browned and juices run clear. A simple guide is 15 minutes per pound (500 g) with 15 minutes tacked on the end, so 1 hour to get a 3-lb chicken, 1 hour, 15 minutes to get a 4-lb.

Let rest for 10 minutes. Put on a carving board or a plate. Using a large knife remove the thigh and legs in 1 piece on either side.

Remove wings and eat yourself — they are the cook’s treat! Cut through breast to split into two pieces. If it’s large, divide in half {}.

Serve to your friends with the carrots and onions.

To make a fast sauce (about 1 1/2 cups), remove carrots and onions from pan, and pour off all but 2 tbsp of the remaining fat.

Put on stove over medium heat and stir in 2 tablespoons flour. Cook for a minute or two or until flour colours slightly. Add 2 cups chicken stock, preferably low-salt, bring to a boil while stirring. Reduce heat and simmer for a few minutes until desired consistency.

To get a richer gravy, you can add in about 1 tablespoon of tomato paste, soy sauce, balsamic vinegar, mustard or your favorite spices or herbs.

Courtesy: The Globe And Mail

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