Roast chicken is one of my husbands most favorite dinners. It makes me laugh every time because all I think of is how much like Ina Garten’s husband, Jeffrey, he is in that regard.
Good quality roast chicken starts with the chicken itself. I always buy an air-chilled chicken as I feel they give the very best flavor. You can skip the sliced potatoes in the bottom of the skillet. But I don’t know why you would. Potatoes cooked in chicken fat? Oh my! Check out my video below the recipe on how to tie a chicken.
- 1 large russet potato (optional)
- 1 3-4 lb whole air-chilled chicken
- olive oil
- kosher salt
- black pepper
- 2 tsp fresh thyme leaves
- 1 head of garlic
- 1 lemon
- kitchen string (optional)
- ½ C dry white whine
- Preheat oven to 350 degrees.
- Slice potato into ¼" thick round slices. Place in the bottom of your skillet or pan.
- Pat chicken dry and place on top of the potatoes in the pan. Slice lemon in half and insert into the cavity of the chicken. Take bulb of garlic and cut it in half and place in the cavity of the chicken, skin and all. Use kitchen twine to tie the legs of the chicken together using figure eights and then simple knots. Rub 1 TBSP olive oil onto the skin of the chicken. Sprinkle evenly with 1 tsp salt, 1 tsp pepper and thyme leaves.
- Place in the oven and roast for 1 hour and 10 minutes. Pull chicken out, and increase oven temp to 450 degrees. Pour wine into bottom of pan and place chicken back in the oven and continue to cook for 20 minutes. Pull chicken out of oven and allow to rest for 15 minutes.