Classic French Roasted Chicken

Hi my name is Jessica and I am a foodie. I love everything there is to know or learn about food. I'm not sure when exactly I became like this but I know I have always had a passion for food. My family members are also foodies, which helps. The purpose of this blog is to share some of my favorite recipes from my kitchen to yours. 

So take this journey with me it should be fun...

Ok, here we go recipe number one

CLASSIC FRENCH ROASTED CHICKEN

• Olive Oil
• 1 whole chicken (4-5lbs) at room temperature
• 2 springs of fresh Rosemary, Thyme and Oregano
• 1 large head of garlic, cut horizontally, unpeeled
• 2/3 cup dry white wine (or chicken stock)
• 6-8 baby potatoes, cut in half
• 3 carrots, trimmed, peeled and cut into thick chunks
• 4 shallots, peeled and left whole or 1 large onion, peeled and 
• 1 tbsp herbs de Provence  
• salt and pepper to taste

Preheat the oven to 450F. Rub the inside of a dutch oven with oil. Season the chicken inside and out with salt and pepper. Toss in half of the fresh herbs as well as half of the garlic into the cavity of the chicken. Put the chicken in the dutch oven, place the other half of the garlic and herbs in the pot. Pour in a few tbsp's of oil, wine or chicken stock around the chicken. Cover and slide the pot into the oven.  Roast, undisturbed for 45minutes.  After 45 minutes, toss in potatoes, carrots and shallots with enough oil to give them a shine.  Season with more salt and pepper.  Cover, roast undisturbed for another 45 minutes. Total roasting time is 90 minutes, so be sure you have enough time on your hands. Remove chicken from the oven and let it rest for 15-20 minutes, covered. Transfer chicken to a cutting board and tent with foil, be sure to remove the garlic inside the cavity, you will need it. 

Bring pot to the stove top and simmer on low. You should have enough liquid to make a sauce with the potatoes, carrots, shallots and garlic. Carefully squeeze out the roasted garlic into the sauce. If you need more liquid add some chicken stock. Adjust the seasoning. Finish with a tbsp of butter. Carve chicken and serve with the vegetables and sauce. I like to make a nice salad on the side for a complete meal.  This meal easily feeds up to 4 people. It's very inexpensive to make, it just takes time. So if you have some time on your hands this is an excellent meal to make. I usually make this for special occasions or on Sundays when I have a lot of time. Enjoy!