The Perfect Roast Chicken with Vegetables

PREP 1 hour 15 minutes
COOK TIME 50-60 minutes
SERVES 2-4

Perfect Roast Chicken Scaled 880x625 Acf Cropped

Functional Foods Highlight

Chicken: Chicken is a great source of many key nutrients, including protein, B vitamins, phosphorus, and selenium. Selenium is a necessary mineral for proper immune function, thyroid health and fertility.

Perfect roasted chicken every. single. time. I have made this recipe too many times to count and every time I get the same result; perfectly roasted chicken with crispy skin and juicy meat! First off you want to make sure you get a chicken as close to 4 pounds. This recipe wont work on an extra large chicken meant for stuffing! You want to make sure you have a cast iron skillet (12 inches), twine and a meat thermometer. The most important step in this recipe is salting your chicken in advance; this step ensures crispy skin and very juicy meat. You can salt your chicken for at least one hour before cooking or you can salt it overnight in your fridge, uncovered. Trussing your chicken is also a very important step; not only does it keep the aromatics in the bird while it's cooking, but it also helps to keep the breast meat nice and moist. This is a great recipe to keep in your back pocket!

Food Farmacy

4lb. whole chicken
kosher salt
1 lemon
hand full of herbs of your choice
2 clove garlic, smashed
2 Tbl. olive oil (divided)
1.5 - 2 lbs. vegetables, sliced

Directions

1. At least 1 hour before cooking, remove giblets and discard. Pat chicken dry with paper towels and salt (about 2 tsp.) inside and out. Let the chicken sit at room temperature and uncovered until ready to cook.

2. Place a 12″ cast-iron skillet in the oven and preheat to 425°

3. While your oven is preheating, cut your vegetables into even sizes, toss with 1 Tbl. of olive oil and season with salt and pepper.

4. Once oven reaches temperature, pat chicken dry with paper towels and coat the whole chicken with half of remaining oil (1 Tbl); season with dry rub or salt + pepper. Squeeze lemon into cavity and stuff with lemon halves, smashed garlic and herbs.

5. Truss chicken with twine and place breast side up in the middle of the hot skillet. Arrange vegetables around chicken. Roast for about an hour or until internal temperature reaches 155° (temperature will climb to 165° as chicken rests).

6. Rest in Skillet for 15-20 minutes before serving.

From the Chef:

Once you are done eating all of the meat off your chicken, save the bones and make a broth with them! Bring water, bones and vegetable to a boil in a large pot, then simmer for about 2 hours. Strain and enjoy for up to 3 days.

You can also freeze your broth for up to 6 months!

From the Doc:

Homemade bone broth is rich in collagen, glycine, protein, and gelatin, as well as many other important nutrients.

Glycine is particularly important in protecting against oxidative stress and is required for the production of glutathione, you’re body’s natural detoxification enzyme. This makes bone broth a healthy and nourishing food that will help protect your immune system, skin, detoxification system, and is also incredibly important during pregnancy and postpartum healing.

Sources

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Next Mom’s Famous Rack of Lamb

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The Perfect Roast Chicken with Vegetables PREP 1 hour 15 minutes COOK TIME SERVES 2-4 Food Farmacy 4lb. whole chicken kosher salt 1 lemon hand full of herbs of your choice 2 clove garlic, smashed 2 Tbl. olive oil (divided) 1.5 - 2 lbs. vegetables, sliced	Perfect roasted chicken every. single. time. I have made this recipe too many times to count and every time I get the same result; perfectly roasted chicken with crispy skin and juicy meat! First off you want to make sure you get a chicken as close to 4 pounds. This recipe wont work on an extra large chicken meant for stuffing! You want to make sure you have a cast iron skillet (12 inches), twine and a meat thermometer. The most important step in this recipe is salting your chicken in advance; this step ensures crispy skin and very juicy meat. You can salt your chicken for at least one hour before cooking or you can salt it overnight in your fridge, uncovered. Trussing your chicken is also a very important step; not only does it keep the aromatics in the bird while it's cooking, but it also helps to keep the breast meat nice and moist. This is a great recipe to keep in your back pocket!
Directions
At least 1 hour before cooking, remove giblets and discard. Pat chicken dry with paper towels and salt (about 2 tsp.) inside and out. Let the chicken sit at room temperature and uncovered until ready to cook. Place a 12" cast-iron skillet in the oven and preheat to 425°. While your oven is preheating, cut your vegetables into even sizes, toss with 1 Tbl. of olive oil and season with salt and pepper. Once oven reaches temperature, pat chicken dry with paper towels and coat the whole chicken with half of remaining oil (1 Tbl); season with dry rub or salt + pepper. Squeeze lemon into cavity and stuff with lemon halves, smashed garlic and herbs. Truss chicken with twine and place breast side up in the middle of the hot skillet. Arrange vegetables around chicken. Roast for about an hour or until internal temperature reaches 155° (temperature will climb to 165° as chicken rests). Rest in Skillet for 15-20 minutes before serving.