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Perfect Roast Chicken
This is, without a shadow of a doubt, the best roast chicken I’ve had in quite some time.
I received the recipe from a friend of mine who was kind enough to attach a photo to her email. It looked phenomenal. Hunger-inducing. Had me running out the door collecting ingredients that same afternoon.
And then I tried it for the first time and let me tell you; this is paradisiacal! For foodies and non-foodies.
Crisp and golden roast chicken with a spectacular mix of sun-dried tomatoes, garlic, butter, feta and rosemary rubbed between the meat and skin. How doesn that sound?
Words really can’t describe how good this is, but a picture is worth a thousand words, right? Okay. Let’s talk.
Ingredients:
1 whole chicken (mine was 3 pound)
4 sun-dried tomatoes (packed in oil)
2 oz butter
1/4 tsp kosher salt
5 oz feta
1 pound potatoes
2 bell peppers
1 onion
5 garlic cloves
5 rosemary sprigs
1 cup chicken broth
olive oil
salt and pepper
Directions:
Strip 3 rosemary leaves and finely chop them. Don’t you love the fresh scent of rosemary?
Put 4 big sun-dried tomatoes in a food processor and add 1 tbsp of the oil they are packed in. Flavor bomb!
Grate 1 garlic clove in with the tomatoes and blitz. Then add the chopped rosemary, 1/4 tsp salt, a pinch of pepper and the butter. Blitz more.
That’s not going to be all. Oh no, we’re adding one more scrumptious ingredient.
And that would be… feta. Break it in coarse pieces and mix it with the flavored butter.
Peel the potatoes and cut them in 1″ thick slices. De-seed and coarsely chop the peppers and onion.
Nothing makes a classic roast tastier than putting some flavor under the skin. Carefully loosen up the skin with your fingers but be really careful not to break it.
Gently push the feta mix under the skin. Flatten it and really rub it everywhere, almost like you’re massaging it into the skin.
Place a few big potato chunks on the bottom of a roasting tray.
And place the chicken right on top of them so it won’t cook in its own juices. Spread the veggies around the chicken.
Randomly put the remaining 4 (unpeeled) garlic cloves in there as well. They’ll roast inside their skin, its delicious.
Pour some oil over the chicken and vegetables.
And season the chicken and veggies with a nice sprinkling of kosher salt and freshly cracked black pepper. Add the remaining rosemary sprigs.
Pour in the chicken broth. Not only does the liquid tenderize the potatoes, it also absorbs and distributes the flavors.
Roast the chicken at 400F˚ (200C˚). My chicken was 3 pounds. General rule of thumb is to give the chicken 20 minutes per pound + 15 minutes extra.
For me that was a total of 75 minutes. Core temperature measurements are more accurate and should be 165°F (74Cº). Let the chicken rest for 10 minutes, during this time the core temperature will rise.
I don’t need much to be happy. Just this…
| Perfect Roast Chicken | |||||||||
| Ingredients |
4 sun-dried tomatoes (packed in oil) 2 oz butter 1/4 tsp kosher salt 5 oz feta 1 pound potatoes 2 bell peppers 1 onion 5 garlic cloves 5 rosemary sprigs 1 cup chicken broth olive oil salt and pepper Directions |
|
Then add the chopped rosemary, 1/4 tsp salt, a pinch of pepper and the butterand blitz until it comes together in a flavorful compound butter. Break it in coarse pieces and mix it with the flavored butter. Peel the potatoes and cut them in 1″ thick slices. De-seed and coarsely chop the peppers and onion. Carefully loosen up the chicken skin with your fingers but be really careful not to break it. Gently push the feta mix under the skin. Flatten it and really rub it everywhere, almost like you’re massaging it into the skin. Place a few big potato chunks on the bottom of a roasting tray and place the chicken right on top of them so it won’t cook in its own juices. Spread the veggies around the chicken. Randomly put the remaining 4 (unpeeled) garlic cloves in there as well. They’ll roast inside their skin. Pour some oil over the chicken and vegetables and season with a nice sprinkling kosher salt and black pepper. Put the remaining rosemary sprigs in with the vegetables and pour in the chicken broth. Roast the chicken at 400F˚ (200C˚). My chicken was 3 pounds. General rule of thumb is to give the chicken 20 minutes per pound + 15 minutes extra. For me that was a total of 75 minutes. Core temperature measurements are more accurate and should be 165°F (74Cº). Let the chicken rest for 10 minutes, during this time the core temperature will rise. Meal type: |
dinner, casserole |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
|
19 Comments »
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Water runs in my mouth…….
Looks absolutely delicious! I was wondering… how many of the 5 garlic cloves goes into the butter? I’m a garlic lover, it’d be no problem for me to put 5 cloves into the butter and roast another bulbs worth in with the veggies… ;)
Just 1, the other 4 roast inside their skin between the vegetables. But feel free to adjust the quantities :)
mmmmmmmmmmm
Looks delicious! Photos arewonderful too!
My face just slid off my head. That puree that goes under the skin? WHAAAAAT. I’m in freaking love.
Wow! This recipe certainly is flavorific. Can’t wait to try it. Adding the chicken stock is a great idea for tenderizing the vegetables. Whenever I roast chicken over top of potatoes, they don’t cook!
Just one word – yum!! Looks like a delicious way to roast a chicken. Gonna give it a try myself.
Girl, what r u doin?
Just had dinner and now I’m hungry again……
Thank God I found youuuuuu…I know we haven’t met yet but I think I’m in love.
Looks great.2 questions
1 where did you get that pepper mill
2When are you coming over to fix me that bird?I’m in North Carolina,have everything ready when you get here.lol
We made this perfect roast chicken last night and LOVED it! It really was perfect! Thank you Kay :o)
I have a question too.
If I only want to use legs and breasts, how long should I roast them in the oven? The same rule of pounds applies?
Thanks!!
When I use chicken legs/thighs I usually roast them for 30 to 40 minutes. I must admit to never roasting legs/thighs and breasts together because it’s a hassle to me, if you throw them in the casserole together by the time the legs are properly done the breasts tend to be dry. They need less cooking time, so I’d give those 20 to 25 minutes or so.
Made this last night and it was amazing! My daughter and I had to really try to keep ourselves from licking the plate. Yum!!! Next recipe to try is the split-pea soup. Can’t wait!
Made this last sunday – wow! Never would I have thought of using Feta in a sauce for chicken. Yummy. Made extra sauce/rub and used it as a dip with the veggies. Awesome! Will do this in the smoker in the summer too.
I just made this today, and I have to say that it is incredible. Both of my kids cleaned their plates and asked for seconds! This will be a staple in my house from now on, thanks for sharing such a great recipe!!
Made this tonight – loved the flavours – thank you!
Just made this chicken, absolutely perfect, the feta does the trick! More recipies to try from this site.