by ChefJune
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ChefJune's Notes:
Expand1 free-range roasting chicken, 5 to 6 pounds Ask a question about this ingredient
2 tablespoons exra virgin olive oil Ask a question about this ingredient
1 tablespoon coarse sea salt Ask a question about this ingredient
2 teaspoons freshly ground black pepper Ask a question about this ingredient
2 whole heads plump fresh garlic, cut in half horizontally Ask a question about this ingredient
several sprigs fresh rosemary Ask a question about this ingredient
several sprigs fresh thyme Ask a question about this ingredient
several sprigs fresh marjoram Ask a question about this ingredient
several sprigs fresh lavender leaves (if you can find a plant) Ask a question about this ingredient
1 cup cold water or white wine (to baste the chicken) Ask a question about this ingredient
Heat the oven to 375 degrees F. Start by rinsing the chicken inside and out with cold running water. Drain it well and dry inside and out with paper towels. Make a mixture of about 2 teaspoons freshly ground pepper and 1 tablespoon of coarse sea salt in a small bowl. Place the bowl alongside a shallow 9 x 14-inch roasting pan. Put the olive oil in the pan and distribute evenly. You will also need a 3-foot length of kitchen string.
Ask a question about this stepPut the chicken into the pan and turn to coat well with the olive oil. Season it generously, inside and out with salt and pepper. Put about half of the herbs inside the cavity. Truss with string.
Ask a question about this stepPlace the chicken on its side in the pan. Put the halved garlic heads (cut side up) and the remainder of the herbs into the pan alongside the chicken. Place the pan on a rack in the center of the oven and roast, uncovered, for 20 minutes. Baste the chicken with the water and roast for another 25 minutes. Baste again – this time with the juices in the pan -- turn the chicken to the other side, and repeat the process. This will take a total of 90 minutes roasting time. By this time the skin should be a deep golden color. Test to see if the juices run clear when you pierce a thigh with the point of a knife.
Ask a question about this stepRemove the pan from the oven and transfer the chicken to a platter on which you have placed an overturned salad plate. Place the chicken at an angle against the edge of the plate with its tail in the air. (This retains moisture because the juices flow down through the breast meat.) Cover the chicken loosely with foil. Let it rest for at least 10 minutes or up to 30 minutes. The chicken will continue to cook as it rests. Reserve the roasted garlic to serve with the chicken.
Ask a question about this stepTo prepare a sauce, remove the herbs from the pan and skim as much fat as possible from the pan juices. Place the roasting pan over medium heat and scrape up any brown bits that cling to the bottom. Cook for 2 to 3 minutes, scraping and stirring until the liquid is almost caramelized. Do not let it burn. Spoon off and discard any excess fat. Add several tablespoons cold water to deglaze (hot water would cloud the sauce), and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes.
Ask a question about this stepWhile the sauce is cooking, carve the chicken and arrange it on a warmed serving platter along with the garlic.
Ask a question about this stepStrain the sauce through a fine-mesh sieve and pour into a sauceboat. Serve immediately with the chicken and the halved heads of garlic
Ask a question about this stepWhile I like Eyrie's Pinot Noirs, my favorite pairing for MY roast chickens is Vision Cellars Sonoma County Pinot (2007, specifically at this moment).
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
I never heard of roasting a chicken on its side before, I can see how that would work. Really nice ChefJune!