by Bevi
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Bevi's Notes:
Expand3 large carrots, peeled Ask a question about this ingredient
3 parsnips, peeled Ask a question about this ingredient
1 fennel bulb, quartered Ask a question about this ingredient
2 handfuls Fingerling potatoes Ask a question about this ingredient
1 large sweet onion, quartered Ask a question about this ingredient
1 sweet potato, cut in medium chunks Ask a question about this ingredient
1 tablespoon salt Ask a question about this ingredient
1 tablespoon fresh ground pepper Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 4 to 5 pound roasting chicken Ask a question about this ingredient
2 or 3 cloves of garlic, peeled Ask a question about this ingredient
2 sprigs thyme or rosemary Ask a question about this ingredient
1 large onion Ask a question about this ingredient
Preheat oven to 375 degrees.
Ask a question about this stepChoose any of the vegetable selections in any combination you like. Cover the bottom of a 9" x 13" glass baking dish or roasting pan with the vegetables. Sprinkle 1 Teaspoon each of salt and pepper, and a tablespoon of olive oil over the vegetables. Use your hands to smear the vegetables thoroughly with the salt, pepper and oil.
Ask a question about this stepThoroughly wash the chicken, and pat dry. Salt and pepper the chicken cavity, and throw in the garlic cloves and either rosemary or thyme as well. Place the chicken breast side up on top of the vegetables in the baking dish.
Ask a question about this stepPeel the onion and slice crosswise, keeping the onion slices intact, and making each slice about 1/4" to 1/3" wide. Basically you will have about 8 onion "plates" of various sizes.
Ask a question about this stepRun your hand under the breast skin, releasing the skin from the meat. Run your fingers under the legs as well to separate the skin from the meat.
Ask a question about this stepTake the larger onion segments and place them under the skin, 2 segments per side of the breast. Take the smaller onion segments and place them under the leg skin. Any remaining, loose onion slices can be thrown into the cavity.
Ask a question about this stepSlide 6 or 8 sage leaves under the skin, and you can place them on top of the onion slices. Conversely, you can place a sage leaf on each onion segment as you slide the onions under the skin.
Ask a question about this stepCut the lemon in half, and squeeze the juice all over the chicken, working the lemon into the skin with your hands. Thrown the lemon halves into the cavity.
Ask a question about this stepRub the remaining olive oil all over the chicken. Sprinkle the remaining salt and pepper over the bird.
Ask a question about this stepPlace the bird in the middle of the oven. Baste the bird occasionally with the pan juices that accumulate. The chicken will be done in 80 to 90 minutes. Test the bird for doneness by wriggling the leg, and if the leg comes out of the joint easily the chicken is done.
Ask a question about this stepLet the chicken rest about 10 minutes before carving. To serve, place the chicken on a serving platter, surrounded by the roasted vegetables. Serve the jus on the side.
Ask a question about this stepI am making it for the second time tomorrow and will use two chickens and tons of vegtables to make sure that we have lots of leftovers for the weekend. It was wonderful the first time. Who would have believed that a simple chicken recipe could be so memorable - thank you! I had never used the technique of placing the onions in the cavity between the skin and the meat which made it so juicy! Also - the mixture of sweet and white potatoes was delicious.
I am so glad you liked it enough to make it again! It's a great idea to make 2 birds. Enjoy your weekend!
Where is the print symbol to print this recipe out? There isn't any print symbol on the left side as Ellen wrote in answer to my question.
There is a side bar to the left of the recipe photo. Below the cook's name is a Facebook icon and below that a twitter icon. Below that is an email icon in a grey shaded
Horizontal bar and below that the print icon in a grey shaded horizontal bar.
This looks really good. I think I'll try it tonight.
This was a cosmic roasted chicken couple of days! A friend
Whom I was staying with in California asked me to make the chicken for her.
She bought the chicken and veggies--she chose wax potatoes, carrots, onions
Turmips and Brussels sprouts to roast with the bird. Amazing flavors! A few hours later
My niece contacted me about the recipe, and now you have made
It!! Please let me know how it all turned out, Tiggybee, and I
Hope you enjoyed!!
There really is nothing more memorable than a good roast chicken, and this one looks simply superb. - S
Wonderful stories in your headnote. And such a gorgeous-looking roast chicken, too. ;o)
Thanks, Antonia. Sarah took the photo, and really did the dish justice.
a girl after my own heart. I was going to add a similar recipe...but yours is better! Well done...Nothing like a roasted chicken to lift up our hearts :)
Personally, I will always remember you for this, which was an AMAZING dinner last night!
The smell of this cooking must be phenomenal! Have fun with those babies!
Oh thanks so much! I will have a great time - hope to help new mom catch up on her sleep!
Thanks. Then there is the added benefit of using leftovers for other recipes - if there are leftovers!
That's so sweet. I really think roast chicken = love. Will definitely try this!
Nothing like a roasted chicken and vegetables, a great tribute to your dad, wonderful story, wonderful legacy for you. I missed this recipe the first time around, your photo is "mouth watering" good!
Thanks, Lapadia. My dad loves this revved up version of his chicken. And he loves to do the carving and cutting - one of my jobs in the hotel kitchen was to hold the platters while he carved, making sure he filled special requests; e.g. "Bubie G." always wanted a couple of legs and extra swathes of crispy skin.
I cannot take credit for the photo. Sarah took the photo when Jenny featured the recipe in her blog contribution. It really is a gorgeous photo.
Bevi Excellent picture and your recipe
Thank you! I will try it and let you know! I'm just glad I can give it a go!
Yes, you can. What I have done in the past is prepare the vegetables, but do not oil or season them. Put them in a Ziploc bag. The next day, throw them in the roasting pan and then season and oil them. Likewise, the evening before prepare the chicken and squeeze lemon juice from half the lemon on the bird. When I am ready to roast the next day, I take the chicken out of the fridge and let it sit for at least 30 minutes. After you have prepped the veggies in the roasting pan, place the chicken on top of the vegetables. At this point, squeeze the juice on the bird from the other half of the lemon. Then, oil and season the bird. All the lemon goes in the cavity. I always have placed the onions in under the bird's skin the evening before. I hope this helps!
The chicken is almost done for dinner tonight and man does it smell wonderful! Thanks, Bevi, for all these tips! After such a long day this will be the perfect comfort meal for us. Yes, we have the parsnips,fennel, rosemary, sage and lemon all in their places. It really was not that hard to put together either.
I am so glad you made this, Sagegreen. It's an honor for me to have you try one of my dishes.
Yum!! I'd love to get your curry recipe too!
Wow! I just made this recipe and there was absolutely nothing left over but bones! The entire family went gaga over it. I highly recommend this one!
Rick Field is the founder of the pickle company Rick's Picks.
This was wonderful...easy to do and full of flavor.. Not to mention how good the house smells
Warm and full of happiness and love...oh yea and good food. Thank you