Recipe

Ruth Reichl's Roast Chicken With Potatoes & Onions Recipe


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Ingredients
  • salt & pepper .
  • 4 medium potatoes, peeled & each cut into 8 pieces ("Yukon Gold", she specifies, any roasting potatoes will do) .
  • 3-4 garlic cloves, unpeeled .
  • 1 onion, large, cut into 6 pieces .
  • olive oil .
  • 1 (3 1/2 lb) roasting chickens, about 3 1/2 lbs ("farm-raised", she says!) .
  • 1 lemon

Directions
  • Step #1 Preheat oven to 400F deg F/200 deg Celsius.
  • Step #2 Wash chicken & pat dry.
  • Step #3 Remove & reserve any extra fat from inside the chicken.
  • Step #4 If there is no fat, use butter:.
  • Step #5 Very carefully run your fingers between the breast & skin, from the neck, loosening the skin from the breast on both sides.
  • Step #6 Don't puncture the skin.
  • Step #7 Place the excess fat underneath the skin -- chop it up to spread evenly, if necessary.
  • Step #8 This way the chicken will baste itself.
  • Step #9 Puncture the lemon all over with a fork, & place this inside the chicken.
  • Step #10 In a bowl, toss the potatoes, onion & garlic with olive oil so each piece is coated.
  • Step #11 Spice up the chicken with salt & pepper.
  • Step #12 (This is where I suggest something more, as few of us will find a genuinely "farm-raised" chicken.
  • Step #13 Use a good seasoning salt of your choice, & black pepper, as ordinary supermarket chickens can be very bland).
  • Step #14 Spice up well all over.
  • Step #15 (I would also season the cavity & then put in the lemon).
  • Step #16 Put the oil-coated veggies in a roasting pan & spread out.
  • Step #17 Spice up with salt & pepper.
  • Step #18 If you have a rack, put the chicken on it & jiggle things to fit over the potatoes & onion.
  • Step #19 Otherwise, just put the chicken right into the pan.
  • Step #20 Roast for about 1 hr (she says that, but I would roast it for not less than about 1 1/4 hrs).
  • Step #21 Remove the pan from the oven & let rest for about 10 mins.
  • Step #22 (I'd put it into a warming oven).
  • Step #23 Carve chicken into serving pieces, surround with the potatoes, onion & garlic, & squeeze the (baked) lemon over the top.
  • Enjoy the Ruth Reichl's Roast Chicken With Potatoes & Onions recipe

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