Thursday, February 11, 2010

Roasted Chicken - Tucan Style

This is the easiest, most beautiful, roasted chicken you can make.  I won't even take the time to list amounts of the ingredients because it all depends on you and how many guest you are cooking for.

The ingredients are:
1 or more 5-6 pound roasting chickens
Yukon gold potatoes
Chipollini onions
whole heads of garlic, cut in half
Salt and pepper

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with rosemary and thyme, reserving enough rosemary and thyme to garnish the outside of the chicken , 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with  butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place yukon potatoes or any small potato you may have like new potatoes or fingerlings, your favorite olives (I like to use a mix of olives), garlic heads(cut in half to expose the cloves), and chipollini onions in a bowl and toss with olive oil, salt and pepper. Place this mixture around the chicken in the pan. Lay the extra rosemary and thyme around the chicken.

Roast the chicken for 1 to 1 1/2 hours , or until the juices run clear when you cut between a leg and thigh. 

If you baked the chicken in an attractive pan just serve as is.  If not transfer the chicken to a nice serving platter with all the garnishes.


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