RUTH REICHL'S ROAST CHICKEN WITH POTATOES & ONIONS
I've just enjoyed Ruth Reichl's book about her time as a restaurant critic for the NY Times, "Garlic and Sapphires". She gives a simple, practical recipe for roast chicken that I thought great, although I did tweak it a tiny bit. She considers that it's not necessary to "make a big to-do about roasting chicken". She's so right ...
Provided by Zurie
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 deg F/200 deg Celsius.
- Wash chicken and pat dry. Remove and reserve any extra fat from inside the chicken. If there is no fat, use butter:.
- Very gently run your fingers between the breast and skin, from the neck, loosening the skin from the breast on both sides. Don't puncture the skin.
- Place the excess fat underneath the skin -- chop it up to spread evenly, if necessary. This way the chicken will baste itself.
- Puncture the lemon all over with a fork, and place inside the chicken.
- In a bowl, toss the potatoes, onion and garlic with olive oil so each piece is coated.
- Season the chicken with salt and pepper.
- (This is where I suggest something more, as few of us will find a genuinely "farm-raised" chicken. Use a good seasoning salt of your choice, and black pepper, as ordinary supermarket chickens can be very bland). Season well all over. (I would also season the cavity and then put in the lemon).
- Put the oil-coated veggies in a roasting pan and spread out. Season with salt and pepper.
- If you have a rack, put the chicken on it and jiggle things to fit over the potatoes and onion. Otherwise, just put the chicken right into the pan.
- Roast for about 1 hour (she says that, but I would roast it for not less than about 1 1/4 hours).
- Remove the pan from the oven and let rest for about 10 minutes. (I'd put it into a warming oven).
- Carve chicken into serving pieces, surround with the potatoes, onion and garlic, and squeeze the (baked) lemon over the top.
Nutrition Facts : Calories 736.3, Fat 40.9, SaturatedFat 11.7, Cholesterol 187.2, Sodium 188.9, Carbohydrate 41.9, Fiber 5.6, Sugar 3.2, Protein 48.9
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You Caan
[email protected]This recipe is a waste of time.
Sizwe Nomonde
[email protected]I would not recommend this recipe.
Hassan Gujjar172
[email protected]The recipe was too complicated.
Baby Bobita
[email protected]The chicken was a bit bland.
jimmy perris
[email protected]This is my new go-to roast chicken recipe.
Nemanja stankovic
[email protected]I made this recipe for a dinner party and everyone loved it!
suraj lama hetauda nepal tamang
[email protected]Delicious and easy to make.
Rahman Black
[email protected]This recipe was easy to follow and the chicken turned out great. I will definitely be making this again.
Maame Aba Beeduwa
[email protected]The chicken was a little dry, but the potatoes and onions were delicious.
Aroha Dalton
[email protected]This was my first time roasting a chicken and it turned out great! I followed the recipe exactly and the chicken was cooked perfectly.
Bonnie Strong
[email protected]I've made this recipe several times and it's always a hit. The chicken is always moist and tender, and the potatoes and onions are roasted to perfection.
Haider Rajpoot
[email protected]This roast chicken recipe is a keeper! The chicken was juicy and flavorful, and the potatoes and onions were perfectly roasted. I will definitely be making this again.