And I’m back with a recipe! Considering next week is Thanksgiving, I thought a post on Roast Chicken seemed fitting. Roast Chicken is fabulous is so many ways. It’s a relatively easy dish to make and if it comes out juicy, moist and flavorful, it’s a hit (and let’s not forget the endless possibilities for leftovers…).
I love making Roast Chicken with vegetables and I would say the only reason I don’t make it more often is that I get slightly nauseated trying to get that bag of whosits and whatsits out of the neck cavity. Thank goodness they are in a bag. Not good when that bag rips open as you’re trying to pull it out. Yes, it’s happened to me. blech.
This particular recipe was in the September 2007 issue of Cooking Light. Yes, I’m still trying to make my way through the recipes I’ve tagged in the September and October issues before even opening the November issue. This was noted as their “best chicken dish” and had first printed in the May 2005 issue. The recipe comes from Chuck Williams, as in Williams-Sonoma (loooovvveee that store).
Now I had some issues with this chicken. My darn stove. I don’t think it’s working like it should. This chicken should have taken about an hour and a half to make. It took more like three hours for that little white thing to pop up. I wasn’t making a 20 pound turkey here. It was a seven pound chicken. By that time, I had no desire to make the gravy part of the meal. We just wanted to EAT it. After reading the reviews on Cooking Light, the gravy wasn’t necessary and I’d agree. It tasted fine as is. However, the chicken did seem to be getting dried out while cooking and there was little liquid to baste it with. So I did end up throwing a can of chicken broth in there.
Overall, all the work of stuffing that chicken for the flavor was lost in the dish. While it did come out very moist and tasty, was it the best recipe I’ve made for Roast Chicken? No, but it was very good. The vegetables were also very good, as expected.
Overall rating: 3 stars
Roasted Chicken with Onions, Potatoes, and Gravy
1 (4-pound) roasting chicken
1 1/4 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 oregano sprigs
1 lemon, quartered
1 celery stalk, cut into 2-inch pieces
2 tablespoons butter, melted
2 pounds medium yellow onions, peeled and each cut into 8 wedges
2 pounds small red potatoes, cut into (1-inch) wedges
1/4 cup all-purpose flour (about 1 ounce)
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
Lemon wedges (optional)
Fresh oregano sprigs (optional)Preheat oven to 425°. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/2 teaspoon black pepper; rub under loosened skin and over breast and drumsticks. Place oregano sprigs, quartered lemon, and celery pieces into body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.Combine 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, melted butter, onions, and potatoes in a large bowl, and toss well to coat. Arrange onion mixture around chicken on rack. Place rack in pan. Bake at 425° for 20 minutes. Reduce oven temperature to 325° (do not remove pan from oven); bake an additional 1 hour and 10 minutes or until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 165°. Set chicken, onions, and potatoes aside; cover and keep warm.Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Combine remaining 1/4 teaspoon salt, flour, and 1/2 cup chicken broth in a small bowl, stirring with a whisk. Add flour mixture and remaining chicken broth to saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 minutes or until gravy thickens, stirring frequently with a whisk. Carve chicken; serve with gravy and onion mixture. Garnish with lemon wedges and oregano sprigs, if desired.
Yield: 6 servings (serving size: about 4 ounces chicken, 1 1/3 cups onion mixture, and 1/3 cup gravy)CALORIES 430 (24% from fat); FAT 11.6g (sat 4.5g,mono 3.8g,poly 2g); PROTEIN 36.9g; CHOLESTEROL 113mg; CALCIUM 71mg; SODIUM 753mg; FIBER 5.2g; IRON 3.4mg; CARBOHYDRATE 43.7g Cooking Light, SEPTEMBER 2007