Roast Chicken: The Essentials

Now, have we ever tried to act like we’re professional chefs or maestros in the kitchen? No; we leave that to our tastemakers. What we can do though are the basics, ones we all know and love (and we think we do them pretty well). After all, potatoes never get old right?

One of our go-to recipes – particularly in fall and winter – is a roast chicken. It’s comforting, healthy and satisfying. Here, our classic recipe…

1 whole chicken, 2.5-3.5 lbs

1/2 Granny Smith apple, cut into thin slices

1 fresh lemon peel

12 sprigs fresh parsley

5 sprigs fresh thyme

3-4 bay leaves

12 juniper berries, whole

2-3 pieces of whole star anise

1 carrot, cut into bite size pieces

1 parsnip, cut into bite size pieces

2 turnips, cut into bite size pieces

1 small onion, cut into bite size pieces

1 TBSP fresh thyme leaves

4 TBSP butter, melted

Salt, to taste

Pepper, to taste

Extra Virgin Olive Oil

Preheat oven to 400 degrees Fahrenheit.

Toss the carrot, parsnip, turnips, and onions with olive oil, salt, pepper, and thyme leaves. Place in the bottom of a roasting pan.

Season chicken generously with salt and pepper all over including the inside cavity. Stuff the apples, lemon peel, parsley, thyme, bay leaves, juniper berries, and star anise inside the chicken. Truss the chicken with kitchen string.

Place chicken on bed of vegetables in the roasting pan. Brush the outside of the chicken with the melted butter. Roast in the oven until the temperature of the chicken reaches 165 degrees Fahrenheit closest to the thigh bone, about 1 hour 30 minutes. Baste the chicken with the melted butter periodically throughout roasting. If chicken starts to turn too brown, cover with foil.

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