RUTH REICHL'S ROAST CHICKEN WITH POTATOES & ONIONS
I've just enjoyed Ruth Reichl's book about her time as a restaurant critic for the NY Times, "Garlic and Sapphires". She gives a simple, practical recipe for roast chicken that I thought great, although I did tweak it a tiny bit. She considers that it's not necessary to "make a big to-do about roasting chicken". She's so right ...
Provided by Zurie
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 deg F/200 deg Celsius.
- Wash chicken and pat dry. Remove and reserve any extra fat from inside the chicken. If there is no fat, use butter:.
- Very gently run your fingers between the breast and skin, from the neck, loosening the skin from the breast on both sides. Don't puncture the skin.
- Place the excess fat underneath the skin -- chop it up to spread evenly, if necessary. This way the chicken will baste itself.
- Puncture the lemon all over with a fork, and place inside the chicken.
- In a bowl, toss the potatoes, onion and garlic with olive oil so each piece is coated.
- Season the chicken with salt and pepper.
- (This is where I suggest something more, as few of us will find a genuinely "farm-raised" chicken. Use a good seasoning salt of your choice, and black pepper, as ordinary supermarket chickens can be very bland). Season well all over. (I would also season the cavity and then put in the lemon).
- Put the oil-coated veggies in a roasting pan and spread out. Season with salt and pepper.
- If you have a rack, put the chicken on it and jiggle things to fit over the potatoes and onion. Otherwise, just put the chicken right into the pan.
- Roast for about 1 hour (she says that, but I would roast it for not less than about 1 1/4 hours).
- Remove the pan from the oven and let rest for about 10 minutes. (I'd put it into a warming oven).
- Carve chicken into serving pieces, surround with the potatoes, onion and garlic, and squeeze the (baked) lemon over the top.
Nutrition Facts : Calories 736.3, Fat 40.9, SaturatedFat 11.7, Cholesterol 187.2, Sodium 188.9, Carbohydrate 41.9, Fiber 5.6, Sugar 3.2, Protein 48.9
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dead_beast e
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Jm Mash
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it.
zohan aqib
[email protected]This recipe is a great way to use up leftover chicken. I made it with some leftover rotisserie chicken and it was delicious!
Canab Cabdi
[email protected]I'm not a big fan of chicken, but this recipe changed my mind! The chicken was so moist and flavorful, and the potatoes and onions were roasted to perfection.
Ibtsam Naeem
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
Akpatakpa Emmanuel
[email protected]I've made this recipe several times and it's always a hit! The chicken is always moist and flavorful, and the potatoes and onions are roasted to perfection.
mzahid panwar
[email protected]This was a great recipe! The chicken was cooked perfectly and the potatoes and onions were delicious. I would definitely make this again.
Nwaroh Amaka
[email protected]I made this recipe for dinner last night and it was a hit! The chicken was moist and flavorful, and the potatoes and onions were perfectly roasted. I would definitely recommend this recipe.
Golimhasan Mehedi
[email protected]This recipe was easy to follow and the results were amazing! The chicken was perfectly cooked and the potatoes and onions were roasted to perfection. I will definitely be making this again.
Jaareon Winfield
[email protected]I followed the recipe exactly, and it turned out great! The chicken was crispy on the outside and juicy on the inside. The potatoes and onions were also delicious.
Chief Minion
[email protected]This recipe is a winner! The chicken was moist and flavorful, and the potatoes and onions were perfectly roasted. I will definitely be making this again.