Roast Chicken Redemption

About a year and a half ago I tried to roast a chicken. Long story short: it took 4 hours to partially cook a 3 lb. chicken. I’ve since shied away from trying anything resembling a roast chicken. To this day I have no idea why it took so long to “cook” the chicken! But as I’ve gained confidence in other recipes in need of redemption (i.e. risotto), I found a fabulous looking roast chicken recipe and attempted once again, this time with a great roasting pan, to redeem myself. Drum roll please…it worked! I used a recipe from FreshDirect of roast chicken with apples, onions and potatoes, yum!

roast chicken with the first slice gone
roast chicken with the first slice gone

1 whole roasting chicken (3 to 4 pounds), rinsed and patted dry
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 teaspoon paprika
2 large onions, coarsely chopped
8 medium red potatoes, cut into 1/2-inch cubes
3 tart apples, peeled and chopped into 1/2-inch cubes
3 T. vegetable oil
1 1/2 tsp.dried thyme
1 tsp garlic powder
1/4 cup chicken broth, plus additional if needed
1 T. parsley, for garnish

Preheat the oven to 425°F.
1. Season the chicken generously with salt and pepper. Rub the chicken all over with the butter and sprinkle with the paprika. Place the chicken on its side in a roasting pan. Roast for 10 minutes. Turn the bird to the other side and roast for 10 minutes.
2. While the chicken is browning, combine the onions, potatoes, apples, oil, garlic and thyme in a bowl. Season with salt and pepper to taste.

full plate of fod

3. Reduce the oven heat to 350. Turn the chicken breast side up, baste it with the drippings, and season with salt and pepper. Spoon the vegetable mixture around the chicken, and pour in the chicken broth. Roast until the juices from the cavity run clear, 45 to 60 minutes. Check on the vegetables from time to time to make sure that they are not burning. Add a little more chicken broth, if necessary. By the end of the cooking time, the vegetables should be nicely browned and cooked through and all the liquid should have evaporated. Let the chicken rest for 5 minutes before carving

Voila! Sweet, sweet redemption and a delicious, homey meal!

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