Thank You Chicken
It took years of cooking good Sunday roasted chickens before they became mouth watering, anticipated, savory roasts of perfection.
What makes the perfect roast chicken includes but wouldn’t dare be limited to: crisp, perfectly seasoned skin and moist herb infused meat accompanied by soft buttery garlic cloves gently pushed out of their skins and melty onions swimming in sauces released during cooking.
Practice has made perfect. A fresh slice of homemade sourdough dipped in juices and topped with all the elements and we are a happy group. Roasting with high heat and long cook times are the secret.
When you find the perfect meal, it is easy to make it over and over again to consistently delighted results. On a whim or planned and multiplied times three for a group of friends, it never disappoints. Author: Jennifer Graves – @gardengatebread (IG/facebook)
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
Seasoning Mix
4 sprigs of thyme
1 lemon, halved
12 cloves of garlic paper/skin on
6 tbsp olive oil
1 large yellow onion, thickly sliced
½ cup chicken stock
½ cup white wine
Instructions
- Preheat the oven to 425 degrees F.
- Rub the outside of the chicken with olive oil. Liberally salt and pepper the inside of the chicken. Sprinkle the outside with seasoning mix of your choice.
- Stuff the cavity with both halves of lemon, loosen the skin from the meat on the breast and place a sprig of thyme in between on each side. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Cut the onion in half from top to bottom, then in half moons about ⅓” thick. Place the onions and garlic in the roasting pan. Toss with salt, pepper, 2 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 30 minutes and pour in white wine. After another 15 minutes, add the chicken stock. Leave in the oven another 45-60 minutes, or until the juices run clear when you cut between a leg and thigh.
- Remove the chicken and vegetables to a platter and let the chicken sit about 15 minutes before cutting. Slice the chicken onto a platter or take the meat off the bone and serve it with the vegetables.
