Roast chicken is one of those meals that is grounding to me. Beyond comfort food, it is essential nourishment–earthy, savory and satisfying. But as I confessed early on in this blog, I have a problem roasting chickens. Amanda Hesser’s Spatchcocked Braise-Roasted Chicken recipe (here) seemed to be the answer to that problem. And then a friend suggested I try Ina Garten’s approach.
Now, I must tell you, I love Ina. She’s my kind of cook: she understands good ingredients and creates recipes that are simple and to the point. But I’ve had my share of roast chicken nightmares, so I wasn’t sure I wanted to go there again. At last I had to give it another try–mostly so I could talk about it with you. Turns out, Ina’s chicken really lives up to its name. Follow her directions and it is foolproof. Roasted to perfection, the skin is golden, the meat is juicy (and fully-cooked!), and the vegetables that accompany it are well-seasoned and delicious. Add a little wine and butter to the pan juices and you can quickly whip up a lovely gravy. A dish of caramelized brussels sprouts topped with toasted shallots and breadcrumbs make the perfect side. Just the fulfilling dinner we needed tonight. I’ve been saved!
In the bottom of a roasting pan, place 1 large yellow onion that’s been cut into wedges, 4 peeled carrots which have been cut into 2 inch chunks (split the thicker ends of carrot in half lengthwise so they’ll cook evenly), and 1 fennel bulb (top removed), also cut into wedges. Toss the vegetables with olive oil, salt and pepper and 10 sprigs of thyme. Spread in an even layer and place the chicken on top.
Roast the chicken in the oven for 1 1/4 hours (for a 3 1/2 to 4 pound bird; 1 1/2 hours for a 5 to 6 pound bird), until the juice runs clear when pierced between the leg and the thigh. Place the chicken on a cutting board to rest and tent with aluminum foil–don’t cover tightly or the bird will steam and the skin will not be crisp. Dish the vegetables onto a platter and cover tightly with foil. Let stand 20 minutes. Meanwhile, place the roasting pan on top of the stove and skim any excess fat from the surface of the juices. Bring to a simmer over medium heat and add 1/4 cup white wine. Slightly boil to burn off the alcohol and finish with a tablespoon of butter to emulsify the gravy. Taste and adjust seasoning. Carve and slice the chicken and serve on the platter with the vegetables, with the gravy alongside.
Adapted from Ina Garten
Serves 4:
Brining Solution:
cool water
1/4 cup kosher salt
2 tablespoons sugar
1-3 1/2 to 4 pound chicken, preferably organic
kosher salt and freshly ground black pepper
bunch of fresh thyme
1 lemon cut in half
1 head of garlic
2 tablespoons melted butter
a sprinkling of sweet paprika
1 large yellow onion
4 peeled carrots
1 fennel bulb
olive oil
10 sprigs of thyme
1/4 cup white wine
Caramelized Brussels Sprouts with Toasted Shallot Breadcrumbs
Serves 4:
1 pound brussel sprouts
kosher salt
1 tablespoon unsalted butter
1 tablespoon olive oil
kosher salt and freshly ground black pepper
1 large minced shallot
4 teaspoons unsalted butter, divided
1/2 cup panko breadcrumbs