So what is ragu? When I’m talking about ragu, I don’t mean the pasta sauce brand. I mean the real thing; a rich sauce from Italy, full of meat and vegetables that have been cooked down into pure fat and flavor. When you taste this…
Month: April 2019
Roasting a chicken can be intimidating, but I believe it’s an important cooking skill to have. It’s perfect for a long weekend, or for a dinner party, and it makes great leftovers. And this roast chicken with garlicky potatoes is a great place to start!
This roast chicken recipe produces a perfectly golden chicken, with incredibly moist and tender flesh. The potatoes and carrots are soft and garlicky, with a gentle rosemary flavor. I hope you love it. Enjoy!
- 1 roasting chicken, giblets removed
- 1 tablespoon garlic powder
- 1/2 tablespoon rosemary
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1/4 cup olive oil
- 2 cups baby carrots
- 1 pound potatoes, sliced into bite-size pieces
- 1 lemon, sliced into rounds
- 6 tablespoons butter, softened
- 1 teaspoon rosemary
- 2 cloves garlic
- Salt and pepper
Start by brining your chicken in a large salt water bath for at least 20 minutes. Preheat your oven to 425 F and lightly grease your Dutch oven.
Combine your garlic powder, rosemary, thyme, and paprika in a large bowl. Add your olive oil, carrots, and potatoes, and toss to coat. Arrange them in the bottom of the Dutch oven and set aside.
Remove your chicken from the brine and pat with a paper towel to dry. Liberally salt and pepper the cavity before stuffing the lemon rounds inside. Mix the softened butter with the rosemary and garlic, and rub it all over the chicken. Place the chicken in the Dutch oven on top of the potatoes and carrots.
Bake at 425 F with the Dutch oven lid on for 1 1/2 hours or until the inner temperature is over 165 F. (Check in at least three places.) Remove from the oven and allow to rest for 20 minutes before slicing into your roast chicken. Serve warm. Enjoy!