Roast Chicken with Winter Vegetables
Ingredients
- 1 pcFree-range chicken (whole)
- 400 gCarrot (in large chunks)
- 300 gPanais (translated from French) (in wedges)
- 500 gPotato (halved)
- 2 pcYellow onion (quartered)
- 4 pcGarlic (unpeeled)
- 50 gUnsalted butter (softened)
- 1 tbspThyme (fresh)
- 1 tbspRosemary (chopped)
- 150 mlDry white wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlChicken broth (prepared)
Method
Crispy golden skin that cracks under the knife and juicy meat. Root vegetables slow-cook in the flavorful chicken fat until tender and caramelized.
- 1
Preheat the oven to 200°C. Cut the carrots, parsnips, and potatoes into large, even pieces. Quarter the onions. Crush the garlic cloves with the palm of your hand without peeling them to keep them in their skins.
- 2
Generously massage the chicken with softened butter. Slip some thyme and rosemary inside the cavity. Salt and pepper vigorously all over the surface. Arrange the vegetables at the bottom of a large roasting pan and place the chicken on top.
- 3
Place in the oven. Every 20 minutes, baste the chicken with the cooking juices accumulating at the bottom of the dish. The chicken is cooked when the juice running from the thigh is clear and the skin is an even golden brown.
- 4
Remove the chicken and let it rest for 15 minutes on a board. Meanwhile, deglaze the pan with white wine over high heat. Add the chicken stock to lengthen the sauce. Scrape the bottom with a spatula to loosen the caramelized juices. Let reduce by half until the sauce coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Take the chicken out of the fridge 30 minutes before cooking to avoid thermal shock which toughens the meat.
- Resting after cooking is mandatory: it allows the fibers to relax and the juices to spread throughout.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently covered with a bit of sauce to prevent the meat from drying out.
