Sunday roasts make the perfect family dinner--or lunch! This recipe is simple, delicious, and healthy. Plus, the potatoes come out nice and crispy on the outside, moist on the inside.
- 4 leeks, divided (double quantity if making stock)
- 4 celery stalks, divided (double quantity if making stock)
- 2 red onions, peeled and halved (double quantity if making stock)
- 1.5-2 Pound Whole Chicken
- 2 tbsp. butter, sliced
- 1 orange, halved and pierced with a fork
- 2 cups water
- A handful of fresh herbs (rosemary, thyme, sage)
- 3 large carrots, peeled and sliced into large 2" chunks (double quantity if making stock)
- 10 small potatoes (red or white), halved
- 4 heads of garlic, unpeeled, cloves separted
- vegetable oil
- a few pinches herbes de Provence
- a few pinches of paprika
- salt and fresh ground pepper
Instructions:Preheat oven to 425° F. Place the halved onions, 2 leeks, and 2 celery stalks on the bottom of a roasting pan or oven-safe casserole dish to create a "veggie roasting rack." Place the chicken on top, tucking the wings under. Salt and pepper the interior cavity. Slice into the upper breast of the chicken, making small pockets. Stuff the butter into the pockets of the skin. Place the orange halves and half of the fresh herbs into the interior cavity. Tuck the remaining fresh herbs into the legs of the chicken, placing a few on top of the chicken. Pour 2 cups water into the roasting pan. Bake for 45 minutes. While baking, boil the halved potatoes for 15 minutes. Drain. Carefully add the garlic cloves, carrots, potatoes, and large slices of leeks and celery to the roasting pan, surrounding the chicken. Cover the vegetables with vegetable oil. Season the vegetables with salt and pepper, herbes de Provence, and paprika. Bake for another additional 45 minutes or until the juices of the chicken run clear when cutting between a leg and a thigh. Slice the chicken on a platter. Serve with the roasted vegetables, discarding the "veggie baking rack," a crusty baguette, and a crisp green side salad with lemon mustard dressing. Squeeze the cloves of roasted onto the chicken or on bread, discarding the skin.
Homemade Chicken Stock:
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Bon Appétit, Baby!
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