Food Friday: Classic Roast Chicken

One of the things we do around Casa Post Grad about as much as (if not more than) renovating and furniture building is cooking.  I consider myself very lucky to be dating such a foodie and really encouraging him to finally start that food blog so that I can share that with you all. But in the meantime, I wanted to share some of our favorites.  I’m stealing an idea from fellow blogger and interior designer, Jillian Harris, and starting a new series called “Food Friday” and yes I’m fully aware that she didn’t come up with this.  Tons of bloggers do this series, but it was hers that inspired me.  I thought about choosing a different day, but couldn’t come up with anything wittier than Munchie Monday.  I also like the idea that Food Friday gives you all the weekend to try some of these out.  And maybe I can get the Mister to guest post one week. Nudge nudge wink wink.

So for our very first recipe in the series, I give you Classic Roast Chicken.  We make this almost every other week.  Why?  Because it’s stupid easy, super cheap, and ohmyGod delicious.  Not to mention, you can do a million and one things with the leftover meat.  The recipe originally came from Ina Garten, but here’s our take.

Ingredients

• roasting chicken
• 6-8 new potatoes, quartered
• 1 medium onion, roughly chopped (optional)
•  halved brussel sprouts (optional)
• chopped carrots (or baby carrots)
• 1 lemon, halved
• 1 head of garlic, halved crosswise (see picture below)
• a bunch of thyme
• 2 Tbsp butter, softened
• 1 Tbsp olive oil
• salt and pepper

Directions

Preheat oven to 425 degrees.  In a roasting pan (I just used my 9×13), toss the potatoes, onion, carrots, and brussel sprouts with some olive oil, salt, and pepper.

Rinse the roasting chicken inside and out.  Remove the gizzards and any feathers that remain.  Stuff the cavity with both halves of the lemon, garlic, and thyme.

Truss the chicken.  I don’t really have a particular method for this.  My advice would be to find a video on YouTube.  I just tie the legs together and bend and tuck the wings under the way I always see my Nana do it on Thanksgiving.

Rub the skin of the chicken with the softened butter.  You can substitute oil, but I just love the flavor and rich color we get with butter.  Season liberally with salt and pepper.

Place the chicken in the roasting pan on top of the veggies and pop in the oven.  Bake for 1 1/2 hours (yep… 90 minutes).  I’ve done this with a 4 1/2 lbs chicken and an almost 6 lbs chicken and the time has always been perfect, but check with a thermometer to be on the safe side.  If you’re lucky enough to get a chicken with a pop out thingy to let you know when it’s done, you’re in luck.

Slice up and serve with the roasted vegetables.  A good glass of wine and a side salad loaded with avocados happens to be our favorite.