Roast chicken is one of those dishes where it looks really hard to make (which gains us brownie points with the ladies for all of our "effort") but it actually very easy to cook. The work involved to create a succulent, perfectly-roasted chicken in almost nothing. This one line sums it up--all you have to do is throw the bird in the oven and go back to watching the game. You should make this dish when you want to make your lady think you have spent all day in the kitchen, slaving away at a lavish meal on her behalf. And really, that’s pretty much all there is to it and you can thank us later!
Ingredients:
1 chicken, weighing about 4 pounds
4 tablespoons olive oil
2 shallots, diced
4 cloves of garlic, diced
2 medium sweet onions, thickly sliced
4 tablespoons garlic and herb butter - just a stick of butter with 2 garlic cloves chopped into it
2 carrots, peeled and cut into 1/2″ rounds
1 pound small yukon gold potatoes, with the skin on, cut in half
1 cup of white wine
1/2 cup warm water
2 tablespoons sea salt
1 teaspoon freshly ground black pepper
4 small or 2 large bay leaves
1 loaf of French bread
Step 1:
Preheat oven to 250 degrees. Rinse the chicken with water and pat dry. Set aside at room temperature while you prepare the rest of the dish.
Step 2:
In a large Dutch oven, heat olive oil over medium heat. Add shallots and cook for 3 minutes, stirring constantly. Add garlic and stir for another minute, then add sliced onions and mix well. Let the whole thing cook for 2 minutes. Remove from heat.
Step 3:
Time to get the hands dirty. Rub the chicken with garlic and herb butter, concentrating on the breast area. Make sure to get butter in all of the crevices between the joints.
Step 4:
Place the chicken in the middle of the Dutch oven. Arrange carrots, potatoes, and onions around the chicken, and pour in wine and water. Sprinkle vegetables with salt, pepper, bay leaves, and chopped herbs.
Step 5:
Place uncovered Dutch oven into preheated oven and cook for about 2 hours and 30 minutes, or until a thermometer inserted in the breast reads 160 degrees. Turn the heat up to 400 and cook for another 20 minutes to crisp skin.
Step 6:
Remove from oven and allow to sit about ten minutes to rest. Don't cover and leave the bird alone.
Category:
Closing Remarks:
Carve the bird and plate with roasted vegetables. Pour juices from the bottom of the roasting dish all over the plate, and serve with some sort of bread to sop up the delicious goodness that is butter and chicken fat.
Now ask her for dessert!
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