Last night I made a roasted chicken with sauteed fiddle-heads, mashed potatoes, and italian-style blistered cherry tomatoes. The chicken recipe is from Ina Garten's Barefoot Contessa and I can attest that it's just as perfect and delicious...and easy! as she suggested. Check it:
In a large casserole or roasting pan add 1 large chopped onion (not a vidalia!) and chunky chopped carrots (approx 4). Drizzle with olive oil and toss in fresh chopped thyme and rosemary, salt, pepper. Roll it all around in the bottom of the pan. It should cover the entire bottom. This will keep the chicken from burning and all the juices will cook the veggies!
Rinse and pat dry a medium size chicken. Perch it on its head and stuff it with a quartered lemon, 2 sprigs of rosemary, 4 of thyme, 4 garlic cloves, salt and pepper. Melt 2 tablespoons of butter and brush it on the outside of the bird, then salt and pepper it. If you've got twine, hog-tie the legs together (I make things sound so delicious...). I learned that if your rosemary is fresh and floppy keep a stalk and wrap the legs with that instead.
Nestle the chicken in the carrots and onions. Cook at 425 for about 1.5 hours. I would cover with foil after 45 min. The instant-read thermometer should read 190 when it's ready. If you don't have the thermometer (buy one!) then slice into the thigh and the juice should run clear. Shake hands with the chicken by wriggling a leg. If he shakes firm like a boss then you're good, if he shakes like a snake...put back in oven!
Take out the chicken and let it sit under foil on a plate FOR AT LEAST 15 MINUTES (ahem..B...) and put the veggies back in the oven while you set the table, putter etc. Carve, serve, smile!
Here's the link to Ina's video:
http://www.foodnetwork.com/food/chefs/channel/0,1000011,FOOD_32077_11106,00.html
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