If there is one recipe that I am constantly scared of it would be roasted chicken. A seemingly simple dish that is in theory is much more difficult to concoct than foods that require three times as many ingredients, not to mention that I have possibly the world's smallest oven (surely from the 80s, destined for a museum or junk yard soon) which changes temperatures whenever it damn well pleases. Basically, what should be a simple roasted chicken, always proves to be quite a challenge. But, never one to turn down a challenge, I believe that I've found the perfect roasted chicken recipe. Adapted from many years of attempts (or failures I should say) and this new Design*Sponge recipe, I think I might have uncovered the gem that I like to call the perfect roasted chicken. Keep reading after the jump for the full recipe. File as mouth-wateringly delicious.
- 1 roasting chicken (standard size, nothing too small or too big)
- 4 tablespoons butter softened (I prefer European butter, higher fat content and so much tastier and make sure to leave it on the counter for at least a few hours to get it nice and softened)
- 3 tablespoons finely chopped mixed herbs (little sage, oregano, rosemary, thyme and any other herbs you love)
- Lots of salt and freshly ground pepper
- 1 apple, cut in half and cored
- Few handfuls of fingerling potatoes (or any other potatoes you prefer that are smaller than your palm) cut in half
- 5 shallots cut in half (or 2 red onions cut into wedges)
- Extra virgin olive oil
- Take the chicken out of the fridge and let it rest (cool off a little) while you prepare the other ingredients. This will help you when trying to smear the skin with the softened butter. But don't leave it out too long or you run the risk of contamination!
- Preheat oven to 450 degrees
- Prepare the vegetables (potatoes and shallots) by cutting them to a little larger than bite size
- Place them in a heavy bottomed roasting pan.
- Put a few tablespoons of extra virgin olive oil in with the veg; salt and pepper them. Mix around just to coat.
- Wash the chicken inside and out with cold water. Pat dry with paper towels.
- Place on top of the veg in the roasting pan. Stuff the chicken with the apple and remaining herbs you didn't chop (a handful is good.)
- Make the butter coating for the chicken by combining the softened butter with the chopped herbs, lots of salt and pepper. Completely cover the chicken with it, including under the skin. It might look like a lot, but this bird will need it.
- Tie the drumsticks together with kitchen twine.
- Bake for 20 minutes at the high temp and reduce to 350 for the remaining cooking time (usually about an hour or until the juices run clear.) Remove the apple and herbs from the cavity before slicing.
- Serve with the veg and enjoy!
[Images and basic recipe via: Design*Sponge]