Price Chopper Gatherings Gatherings Spring 2018 | Page 41

SPRING 2018 | Spring Chickens | 39
CLASSIC
Roast Chicken
INGREDIENTS
•
•
•
•
•
•
•
•
One 3-4 lb whole chicken
2 medium onions, roughly chopped
2 carrots, roughly chopped
2 sticks of celery, roughly chopped
1 bulb of garlic, broken into cloves
Olive oil
1 lemon
1 bunch of mixed fresh herbs , such as, thyme,
rosemary, bay
DIRECTIONS
1.
2.
3.
4.
5.
6.
7.
8.
Remove the chicken from the refrigerator 30
minutes before cooking it to allow it to come to
room temperature.
Preheat the oven to 475°F.
Wash and roughly chop the vegetables – there’s no
need to peel them. Break the garlic bulb into cloves,
leaving them unpeeled.
Place the vegetables, garlic, and herbs in a Dutch
oven and drizzle with oil.
Drizzle the chicken with oil and season well with sea
salt and black pepper. Place the chicken on top of
the vegetables.
Carefully prick the lemon all over, using the tip of a
sharp knife. Microwave for 40 seconds to bring out
the flavor of the lemon. Put the lemon inside the
chicken’s cavity along with the bunch of herbs.
Place in the oven, then turn the heat down immediately
to 400°F and cook for 1 hour 20 minutes, basting the
chicken a few times throughout.
When the chicken is cooked, remove it from the
oven and transfer the chicken to a cutting board to
rest for about 15 minutes, covered with a layer of tin
foil and a kitchen towel.