Quick Roasted whole chicken with potato and root vegetables
This a quick to make one pan meal, a nice whole chicken dish that cooks in 30 to 45 minutes in the oven and include potatoes and vegetables with true French Bistro flavors. Beaujolais (Gamay) wine matches very well with it as well. Serves 4
1- 4 pound whole chicken
Place the chicken on a cutting board breast side down and using kitchen shears or a knife, cut along either side of the backbone to remove it. Flip the chicken over and press firmly onto the breastbone to flatten the chicken. Using a sharp knife, slash partway through both sides of the joint between the thigh and the leg. Do the same for the joint between the wing and the breast.
4 large cloves of garlic minced
3 tablespoons of Dijon mustard
3 tablespoon dry sherry or white wine
3 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 teaspoon hot sauce
1 tablespoon herbs de Provence. I buy the Badia brand, much less expensive and just as good.
½ teaspoon of salt
Combine all the remaining ingredients in a large bowl, place the chicken in the bowl and rub sauce into the flesh and under the skin. You can cook it now or cover the bowl and refrigerate for 2 hour or longer to enhance the flavors. I usually do this part in the morning and it’s ready to cook after work. In less than an hour you can serve an incredible dinner.
2- Medium Russet potatoes cut into 2 inch chunks or whatever potatoes you like, about 1 1/2 pounds.
½ - bulb of fennel, cored and cut into wedges.
2- Large carrots cut into 2 inch pieces at an angle.
Set aside.
Heat the oven to 450 degrees f
Place the chicken and sauce breast side up in a large oven proof skillet on the stove, over high heat, cook until it begins to sizzle and brown, about 5 min. Transfer to the oven and cook 30 to 45 minutes (time will depend the actual weight of the chicken) add the potatoes and vegetables half way through the cooking, lifting the chicken with tongs and tossing them in the sauce and juices and tuck under the chicken as much as possible. Check with a probe thermometer, chicken internal temperature should be at 160 degrees f. Remove from the oven and allow it to rest for 5 min before cutting.
　
　
　
　
