The Perfect Sunday Roast Chicken

OK, you don’t have to make this recipe on a Sunday, but there is something so satisfying about making delicious comfort food at the end of a lazy weekend. This recipe will make it look like you spent all day slaving in the kitchen… when you actually just threw it together in 10 minutes and spent the next hour drinking wine and watching “Arrested Development.”

(Adapted from this Barefoot Contessa recipe)

Ingredients:

1 roasting chicken (a 3-lb. chicken is enough for two people)
1 large onion, sliced
1 lemon, sliced
1 orange, sliced
10 cloves garlic, peeled and whole (or peeled and smashed, whatever your preference)
1 loaf of bread (baguette or round boule), cut into small cubes
Splash of chicken stock
Sprigs of rosemary
Olive oil
Butter
Salt and pepper
Tony’s

Preheat oven to 350 degrees.

Take the giblets out of the chicken and rinse it inside and out. Put the onion slices in a roasting pan and toss with a little olive oil and add a bit of salt, pepper, rosemary and chicken broth. Place the chicken on top of the onions and brush skin with soft, almost melted butter. Make small incisions in the skin and push bits of butter underneath.

Sprinkle the inside of the chicken cavity with salt and pepper and stuff with as many garlic cloves, rosemary sprigs and citrus slices as you can fit. Sprinkle any remaining pieces around the chicken. Dust the top of the chicken with salt, pepper and Tony’s.

Roast for an hour or until it is starting to look brown and the temperature reads about 160-170 degrees with a meat thermometer. Turn up the heat to 450 degrees and cook until the skin is crispy and golden brown (about another 10 to 15 minutes). Take out of the oven and let rest for five minutes.

Just before the chicken is ready, heat a few tablespoons of olive oil in a frying pan until very hot. Turn heat down to medium and add the bread cubes. Cook until lightly browned and crispy, adding more olive oil as needed and sprinkling with a little salt and pepper.

Spread out croutons on a serving platter and place chicken on top, pouring pan juices over chicken and croutons. Carve and serve.

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