Savor the holidays with a special roast
Roasts are customary during the holiday season because they often feed a crowd and look impressive on serving platters . Some people opt for a roast beef while others prefer to roast a turkey . However , chicken just as easily can be turned into a Christmas dinner since it is versatile and tasty . In addition , the cooking time for a roasted chicken is much shorter than it is with other roasted dishes .
This recipe for “ Roast Chicken with Whole Roasted Garlic ” from “ Rachael Ray 50 : Memories and Meals from a Sweet and Savory Life ” ( Ballantine Books ) by Rachael Ray provides the basis for a tasty holiday meal . Simply multiply the recipe as needed depending on the number of guests .
Roast Chicken with Whole Roasted Garlic
Servings : 4
1 4-pound chicken Kosher salt
2 lemons , one pierced several times with the tines of a fork and one halved Few sprigs each of thyme and rosemary
4 large bulbs garlic , 1 per person or portion , ends cut to expose the cloves ( keep the hairy root end intact ) extra-virgin olive oil for drizzling Freshly ground black pepper 3 tablespoons butter 1 cup white wine
Warm , crusty bread
1 . Place the chicken in a shallow baking dish . Salt the chicken inside and out and place uncovered in the fridge overnight . Preheat the oven to 450 F .
2 . Pat the chicken dry and fill with the pierced whole lemon , thyme and rosemary . Tie the legs up . Dress the bulbs of garlic with olive oil ; season with salt and pepper . Arrange the garlic in the baking dish around the chicken . Rub the skin of the chicken with butter and season with pepper . Pour the wine into the bottom of the dish .
3 . Roast the chicken for 1 hour or until an instant-read thermometer inserted into the thickest part of the dark meat reads 165 F . Let the chicken stand for a few minutes on a carving board until just cool enough to handle . Carve the chicken , dividing the white and dark parts and slicing the breast meat on the bias . Arrange the chicken on plates or a platter and top with drippings , juices and the juice from the remaining halved lemon . The garlic may get dark but it won ’ t be charred . Serve in the skins or squeeze the paste from the skins with your knife and pass with a spoon to eat with the chicken or to slather on the warm chunks of bread . n
Thomasville Scene Winter 2023 83