Wednesday, February 25, 2015

What's For Dinner Wednesday: Whole Roasted Chicken

This recipe has made the blog before but it is so good, I had to repeat and share for "What's For Dinner Wednesday"! I stole the recipe from Kyle, he borrowed it from Thomas Keller. Semantics.  This chicken is so good you will claim it as your own, too!

The secret to a good roast chicken is to let it sit, unwrapped, in the refrigerator overnight before you roast.  That way, the skin dries out a bit and you end up with this really crunchy chicken skin wrapper that holds in all of the juices.  Mmmm boy. Thank you Chef Keller!

Whole Roasted Chicken

1 4-5 pound chicken
10 garlic cloves, smashed and peeled
5 sprigs of thyme
4 carrots, peeled and chopped into large pieces
2 celery stalks, chopped into large pieces
8-10 fingerling potatoes (red potatoes work, too)
1 onion, chopped into large pieces
4 tablespoons butter at room temperature (cut into 4 pieces)
1/2 cup oil
1/2 tablespoon dried thyme
1/2 tablespoon garlic powder
Salt and pepper


  1. Place the chicken, uncovered, in a baking dish in the refrigerator for 24 hours. Remove and let it come to room temperature before cooking. (About an hour.)
  2. Preheat the oven to 475 degrees.
  3. Remove the neck and insides of the chicken and season the cavity generously with salt, pepper, 5 sprigs of thyme and 4 smashed garlic cloves.  Truss the chicken.
  4. Massage the outside of the bird with a 1/4 cup oil, salt, pepper, dried thyme and garlic powder.  
  5. Toss carrots, celery, onion and potatoes into a large bowl with 1/4 cup oil, salt, pepper and the remaining smashed garlic cloves.  Place vegetables in a cast iron skillet and make a little hole in the middle to put your chicken.  
  6. Put the chicken in the center of the bed of vegetables and place 2 pats of butter on top of each chicken breast.
  7. Roast at 475 degrees for 20 minutes, then lower the oven to 400 degrees and roast for another 45 minutes (or 160 degree internal temperature).  

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