Last week, I decided to do something I had never before done in my life: roast a whole chicken.
I was flipping through the meal delivery service Plated‘s new cookbook (Plated) and I saw a beautiful looking whole roasted chicken over potatoes and I thought: that’s it. It’s time! Time to roast my first chicken.
And spiralize the potatoes, of course.
For the potatoes part, I made my spiralized oven-baked curly fries and tossed them with the pan juices from the chicken to create literally the world’s most delicious potatoes. I’ve certainly never tasted anything more delicious! And I think you’ll believe me once you make this recipe.
Anyway, so the roasting of the chicken. The recipe is easy to follow, but I made a few adjustments – like adding garlic powder to the potatoes and using Herbes de Provence (you can find it here) instead of the French rub they suggest (because I figured if I don’t have the ingredients for the French rub in my kitchen, many of you may not either!)
The chicken tasted absolutely delicious, moist, and filled my kitchen with aromas I can only image were always in Julia Child’s kitchens.
However, I didn’t do it “right.” Instead of letting the chicken cook breasts up, I cooked it with the breasts facing down into the pan. Thus, the skin on the breasts didn’t crisp up like they’re supposed to. This turned out to be a blessing in disguise, because it turns out – when you roast the chicken breast side down, the breasts cook in the juices from the chicken and become much more tender.
Next time, I’m going to simply flip the chicken halfway through roasting it so it gets evenly juicy and crispy skinned.
Lesson learned: embrace those “oops” moments and don’t take cooking too seriously. If yours doesn’t look like the final picture in a book, it’s okay – all that matters is how it tastes! And in this case, it tasted divine. Plus, luckily, cooking is much more amenable than baking. Maybe that’s why I’m a horrible baker?
And I totally recommend the new Plated cookbook – it has so many easy, seasonal recipes (with tips on how to tweak it each time depending on the time of year) and the images are beautiful.
Have you ever roasted a chicken before? What was your experience?
CHECK OUT ALI’S LATEST POST ON HER LIFESTYLE BLOG, ALISSANDRA B:
- 1 large chicken (about 6 pounds)
- ½ lemon
- 4 sprigs fresh thyme
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Herbes de Provence
- salt and pepper
- 1.5 pounds Yukon gold potatoes
- ½ teaspoon garlic powder
- Preheat the oven to 450 degrees F.
- Remove the chicken from the fridge and bring to room temperature, about 30 minutes.
- Pat the chicken as dry as possible, both inside and out. Generously season the cavity with salt and pepper, then stuff it with the lemon half and thyme sprigs. Rub the outside of the chicken with the olive oil, then season all over with the Herbs de Provence seasoning and salt and pepper. Place the chicken breast side up on a cutting board and use kitchen twine to tightly tie the legs together.
- Place the chicken breast side down in an oven safe saute pan or baking dish. Roast on the bottom rack of the oven until the skin is golden and the juices run clear, about 1 hour 15 minutes.
- Thirty minutes into roasting the chicken, spiralize the potatoes with Blade C (do not peel) and lay them out in a baking tray. Season with salt, pepper, and garlic powder and toss to combine. Bake in the oven for 25 minutes along with the chicken or until the potatoes crisp up.
- When chicken and potatoes are done, switch the oven to broil. Remove the potatoes from the oven and set aside. Flip the chicken over (breast side up) and broil for 3 minutes to crisp up the skin and turn golden brown.
- As soon as the chicken is done broiling, remove from the pan and set on a cutting board. Take ½ cup of the pan juices from the chicken and pour over the pan with the potatoes and toss with tongs to combine. Tent with foil to keep warm.
- Cut off and discard the kitchen twine on the chicken. Using a carving knife or chef's knife, cut between the thigh and the breasts to remove the legs. Cut between the thigh and the drumstick, in between the joint, to separate the legs into 2 pieces. Starting at the breast bone, slice off each breast. Arrange on a platter with the potatoes and serve.