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Roasted Chicken

Makes: 4 to 6 servings

Prep 20 mins Roast 425°F1 hr 15 mins Stand 10 mins

Ingredients

1 5 - 6 pound roasting chicken
2 1/2 teaspoons salt
1/2 teaspoon black pepper
2 medium yellow onions
10 sprigs fresh thyme
4 - 5 garlic bulbs
2 - 3 carrots, peeled and cut into 2-inch pieces (cut any large pieces in half lengthwise)
2 stalks celery, cut into 2-inch pieces
1/4 cup chicken broth, plus additional for roasting, if needed
3 tablespoons olive oil
2 sprigs fresh sage
3 bay leaves
2 teaspoons thyme leaves

Directions

1. Preheat oven to 425 degrees F. Season chicken inside and out with 1-1/2 teaspoons of the salt and the pepper. Cut one half of one of the onions into two pieces and place in the cavity of the chicken, along with the thyme sprigs. Tie legs together with clean cotton kitchen string. Place chicken, breast side up, on a rack in a roasting pan.

2. Cut remaining 1-1/2 onions into wedges. Trim 1/4 inch off each of the top of the garlic bulbs. In a large bowl combine onion wedges, garlic, carrots, celery, broth, olive oil, sage, bay leaves, thyme leaves, and remaining 1 teaspoon salt. Arrange vegetables around chicken; spoon liquid over chicken.

3. Roast for 1-1/4 to 1-3/4 hours or until chicken is no longer pink (180 degrees F in thigh), stirring vegetables a few times and adding small amounts of chicken broth if pan begins to get too brown.

4. Remove from oven and let rest 10 minutes. Remove bay leaves and sage sprigs. Carve and serve with vegetables and pan juices.

From the Test KitchenCitrus-Herb Paste:

In a food processor combine 1/2 Vidalia onion, coarsely chopped; 1/2 cup chopped fresh basil; 1/4 cup chopped flat-leaf parsley; 1 tablespoon chopped fresh mint; 2 teaspoons chopped fresh sage; 1/2 teaspoon cracked black pepper; 1-1/2 teaspoons salt; finely grated zest of 1/2 of a lemon; finely grated zest of 1/4 of an orange. Pulse to finely chop. With processor running, add 2 tablespoons extra virgin olive oil in a slow, steady stream. Process until almost smooth, scraping side of bowl with a rubber spatula as necessary. Loosen skin on chicken. Push paste under the skin, smoothing as evenly as possible. Cover chicken tightly with plastic wrap and refrigerate overnight. Roast according to Roasted Chicken recipe, omitting thyme sprigs and leaves, sage, and bay leaves.

Moroccan Spice:

In a food processor combine 1/2 yellow onion, coarsely chopped; 1/4 cup toasted slivered almonds; 1/4 cup chopped flat-leaf parsley; 2 tablespoons fresh-squeezed orange juice; 2 tablespoons brown sugar; 2 teaspoons orange zest; 2 teaspoons ground cumin; 1-1/2 teaspoons salt; 1-1/2 teaspoons ground turmeric; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; and 1/8 teaspoon cayenne pepper. Process until almost smooth, scraping side of bowl with a rubber spatula as necessary. Loosen skin on chicken. Push paste under the skin, smoothing as evenly as possible. Cover chicken tightly with plastic wrap and refrigerate overnight. Roast according to Roasted Chicken recipe, omitting thyme sprigs and leaves, sage, and bay leaves.

Dilled Honey Mustard:

In a food processor combine 1/2 cup snipped fresh dill; 1/2 cup sliced shallots; 1/4 cup snipped flat-leaf parsley; 3 tablespoons Dijon mustard; 2 tablespoons softened butter; 2 garlic cloves, peeled and crushed; 1-1/2 teaspoons salt; and 1/2 teaspoon black pepper. Process until almost smooth, scraping side of bowl with a rubber spatula as necessary. Loosen skin on chicken. Push paste under the skin, smoothing as evenly as possible. Cover chicken tightly with plastic wrap and refrigerate overnight. Roast according to Roasted Chicken recipe, omitting thyme sprigs and leaves, sage, and bay leaves.

Tomato Basil:

In a food processor combine 1/2 cup chopped fresh basil; 1/2 cup chopped drained oil-packed dried tomatoes; 1/4 cup chopped fresh chives; 1 tablespoon balsamic vinegar; 2 teaspoons dried oregano; 1 teaspoon salt; and 1/2 teaspoon black pepper. Pulse to finely chop. With the processor running, add 2 tablespoons extra virgin olive oil in a slow, steady stream. Process until almost smooth, scraping side of bowl with a rubber spatula as necessary. Loosen skin on chicken. Push paste under the skin, smoothing as evenly as possible. Cover chicken tightly with plastic wrap and refrigerate overnight. Roast according to Roasted Chicken recipe, omitting thyme sprigs and leaves, sage, and bay leaves.

BBQ'd Bacon:

In a food processor combine 4 slices bacon, crisp-cooked and crumbled; 4 chopped green onions (white and green parts); 1/4 cup ketchup; 1/4 cup chopped flat-leaf parsley; 1 to 2 canned chipotle peppers in adobo sauce; 1 tablespoon molasses; 2 teaspoons chili powder; and 1 teaspoon salt. Process until almost smooth, scraping side of bowl with a rubber spatula as necessary. Loosen skin on chicken. Push paste under the skin, smoothing as evenly as possible. Cover chicken tightly with plastic wrap and refrigerate overnight. Roast according to Roasted Chicken recipe, omitting thyme sprigs and leaves, sage, and bay leaves.

Asian:

In a food processor combine 1 small bunch cilantro (leaves and stems), chopped; 3 green onions (white and green parts), chopped; 1 stalk lemongrass, thinly sliced; 4 garlic cloves, peeled and crushed; 3 tablespoons chopped fresh ginger; 2 tablespoons fresh-squeezed lime juice; and 1 teaspoon ground cumin. Process until almost smooth, scraping side of bowl with a rubber spatula as necessary. Loosen skin on chicken. Push paste under the skin, smoothing as evenly as possible. Cover chicken tightly with plastic wrap and refrigerate overnight. Roast according to Roasted Chicken recipe, omitting thyme sprigs and leaves, sage, and bay leaves.

Spiced Apricot:

In a small bowl soak 1/2 cup chopped dried apricots in 2 tablespoons bourbon, brandy, or orange juice. In a food processor combine soaked apricots and bourbon; 1/4 cup chopped red onion; 2 tablespoons softened butter; 1 tablespoon lemon zest; 1-1/2 teaspoons salt; 1 teaspoon ground cinnamon; and 1/2 teaspoon ground allspice. Process until almost smooth, scraping side of bowl with a rubber spatula as necessary. Loosen skin on chicken. Push paste under the skin, smoothing as evenly as possible. Cover chicken tightly with plastic wrap and refrigerate overnight. Roast according to Roasted Chicken recipe, omitting thyme sprigs and leaves, sage, and bay leaves.

Nutrition Facts (Roasted Chicken)

Servings Per Recipe 4,
cal. (kcal) 356,
Fat, total (g) 25,
chol. (mg) 99,
sat. fat (g) 7,
carb. (g) 7,
Monosaturated fat (g) 12,
Polyunsaturated fat (g) 5,
fiber (g) 1,
sugar (g) 2,
pro. (g) 25,
vit. A (IU) 1895,
vit. C (mg) 7,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 9,
Pyridoxine (Vit. B6) (mg) 1,
Folate (�g) 16,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 612,
Potassium (mg) 398,
calcium (mg) 50,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

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