- Prep time 48 hours
- Cook time 1 hour
- Serves 2-4
With a little bit of weekly meal planning and patience, you can enjoy the most fabulous roasted chicken. From lunch to dinner, I promise you, it will make your taste buds so damn happy. You can have crispy chicken breasts over a bed of salad greens, make your favorite version of chicken salad, or eat as is.... your options are endless!
If you want to add a variety of vegetables to your roast, do it! Mushrooms, cabbage, squash, or sweet potatoes would make a great addition.
Visit: www.hannahmariewelton.com for more recipes from a chef at home —HannahMarieMiller
- Day 1: Salt Brine
- Roasted Chicken and Vegetables
whole organic chicken
small red potatoes cut in half
large onion sliced thin
garlic cloves whole and peeled
asparagus spears trimmed and cut in half
fresh thyme, oregano, and rosemary
liberal amount of salt and pepper
- Day 1 :Once you get home from the grocery, make your brine for your chicken. Heat up water and dissolve your salt in it. Once your liquid is cool, submerge your chicken in brine for 24 hours.
- Day 2: Take your chicken out of the brine and pat dry completely. Place chicken on a sheet tray to dry in your fridge. This is an "aging" process that will ensure a nice crispy skin and moist interior once your chicken is done roasting.
- Day 3:When you are ready to cook your chicken, take it out of the fridge to "temper". I am not suggesting you leave your chicken out all day but let it sit out for 30-45 minutes or so you can allow your chicken to come to room temperature. This will help it cook more evenly!First things first, preheat your oven to 425°Secondly, take out the wish bone and stuff the chest cavity with herbs. I like to use thyme, oregano, and rosemary. Garlic makes everything better, so if you have some, throw 4 cloves inside as well!Third, it's time to truss your chicken! If you are not familiar with how to do that, I highly suggest watching Thomas Kellers tutorial on Youtube!
- Add your potatoes and onions to the bottom of your roasting pan, garnish with a little bit of olive oil, salt, and pepper and you are ready to go! Place your roasting pan in the oven.
- 1 hour into your cooking time, take your pan out of the oven and add your trimmed asparagus to your roasting pan.With your cold butter, rub down the skin of your chicken return the oven up to 450° for the last 5 minutes of cooking.
- Depending on the size it should be ready in 1 hour and 5 minutes. If you aren't sure if your chicken is finished or not, your thermometer should read 165°. Your chicken skin should be beautifullyyyyy brown and crispy and your vegetables should be cooked to perfection.