Jenny Park ( http://spoonforkbacon.com ): Roasting a whole chicken may seem intimidating to a home cook, but it really couldn't be easier. It's just a few easy steps to prep the bird and into the oven it goes. Not to mention, the leftovers can be used for lunches and dinners in the subsequent days. It's a meal that just keeps on giving!
½ lb (230 g) fingerling potatoes, sliced in ½ lengthwise
2 carrots, peeled and cut into 1 inch (2.5 cm) chunks
1 parsnip, peeled and cut into 1 inch (2.5 cm) chunks
1 red onion, cut into 8 wedges
2 thyme sprigs
3 tbsp (45 mL) extra virgin olive oil
¼ cup (½ stick) salted butter, softened
1 lemon, zested
1 orange, zested
2 tsp (10 mL) thyme, minced
1 tsp (5 mL) rosemary, minced
1 tsp (5 mL) chives, thinly sliced
1 garlic clove, minced
1 whole (5lb, 2.25kg) chicken, cleaned and patted dry
½ cup (120 mL) dry white wine
salt and pepper to tast
Preheat oven to 400°F (205°C).
Toss potatoes, carrots, parsnip, red onion, thyme, and oil in a roasting pan and season with salt and pepper. Set aside.
In a small bowl, stir together all the ingredients for the butter until full combined. Carefully lift the skin of the chicken and rub ½ the compound butter onto the flesh of the chicken. Rub the remaining butter over the skin until the entire chicken is well coated.
Cut zested lemon and orange in ½ and stuff the cavity of the chicken. Tie the legs together tightly, using butcher's twine, and tuck the wings under the back. Generously season with salt and pepper.
Gently set the chicken over the vegetables and place roasting pan in the oven. Roast chicken for about 30 minutes, remove from oven and sprinkle wine over vegetables. Place chicken back into the oven and roast for an additional 30 minutes. (internal temp should be 165-170°F or 74-77°C for the breasts and 175-180°F or 80-82°C for the thighs and the juices should run clear when cut)
Remove the chicken and vegetables from the oven and allow to rest for 10 minutes before carving and serving. Serve warm with roasted vegetables.
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