What I am going to share with you today is the easiest, fastest, most efficient way to roast a chicken when preparing a weekday meal for family or friends. The typical way of roasting a chicken is by tying it up and placing it in the oven. All though this is the most common way and produces a beautiful chicken, it takes a very long time to roast.What I am going to show you today is how to create a delicious roasted chicken, that you can cook in a much shorter amount of time. Perfect for an informal family meal.
Roasted Garlic Olive Oil or Extra Virgin Olive Oil
Salt and Pepper to taste
1or 2 large Onions sliced in half and then in thin slices
About 2 cups Celery Stalks cut into bias
About 2 cups Carrots cut into 1/4” thick
2 to 3cupsSmall Nouvelle Potatoes Red or White or Both
10whole Garlic cloves
2tablespoonsFresh Thyme and Rosemary chopped, if dried use half
2cupsChicken Stock
Salt and Pepper to taste, The Chef used his Onion Salt
Prevent your screen from going dark
Recipe Instructions
Preheat Oven to 425ºF / 220ºC
Preheat a couple Tabs of olive oil in a large frying pan and sauté the onion until light golden brown. Put them in the bottom, of a lasagna pan. Put the celery, carrots, potatoes, Garlic, Fresh herbs and drizzle a couple tablespoons of Olive Oil on top and the chicken stock.
Cut the back of the chicken like the chef did in the video. Rub with olive oil, salt and pepper, place on top of the vegetables in the lasagna pan and bake on the oven for about 45 minutes or until breasts register approximately 155 degrees.
Transfer chicken to carving board and let rest, uncovered for 10 to 15 minutes.
You can find the items below used in making this dish at our online store!