Red Roast Chicken with Lemon, Whole Garlic and Vegetables

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Red Roasted Whole Chicken

There’s never a bite left when I make this simple yet spectacular roast chicken. I cook it on a chicken stand (an empty soda or beer can works, too), which holds the bird upright while it roasts. The result is crisp, golden skin and moist meat. It’s the best cooking invention ever. I stuff the cavity with lemon halves and fresh thyme, then surround the chicken with vegetables on a parchment-lined baking dish, so cleanup is fast and easy. It cooks perfectly, and the vegetables turn into caramelized goodness. Look for a chicken stand at cookware stores and online. 

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 servingsServings

Ingredients

  • 1 head garlic
  • 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • 1 lemon
  • 1 chicken, about 3 1⁄2 lb (1.75 kg)
  • Kosher salt and freshly ground pepper
  • 1 bunch fresh thyme
  • 1 tablespoon sweet paprika or sumac
  • 1 teaspoon dried basil
  • 5 carrots, peeled and sliced
  • 1 zucchini, sliced
  • 1 fennel bulb, trimmed, cored, and thinly sliced
  • 1 handful of pearl onions, peeled

Preparation

1. Preheat the oven to 400°F (200°C). Have a large roasting pan handy.

2. Cut 1 inch (2.5 cm) off the top of the garlic head; do not discard. Place both garlic pieces on a piece of aluminum foil and drizzle with the 1 teaspoon oil. Wrap the foil over the garlic, enclosing it completely. Set aside.

3. Cut the lemon in half and squeeze the juice into the cavity and over the outside of the chicken. Reserve the lemon halves. Generously season the cavity and the outside of the chicken with salt and pepper. Stuff the lemon halves and thyme inside the chicken, then place the chicken on a chicken stand. Sprinkle the paprika and basil over the outside of the chicken, using your hands to spread them all over. Place the stand with the chicken in the roasting pan. Surround with the carrots, zucchini, fennel, and onions. Place the foil-wrapped garlic in the pan. Drizzle a little bit of oil over the vegetables.

4. Roast for 1 hour. Reduce the oven temperature to 325°F (165°C) and roast until the chicken is golden brown and the juices run clear when a skewer is inserted into the thickest part of the thigh, about 1 hour longer. (If you would like to keep the chicken and vegetables warm, turn off the oven then keep them in the warm oven for up to 1 hour longer.)

5. Once the chicken is cool enough to handle, take it off the stand and discard the lemon halves and thyme. Cut the chicken into serving pieces. Unwrap the garlic and squeeze the cloves over the chicken to release the golden, roasted deliciousness. Transfer the chicken and vegetables to a serving platter. Now, devour. 

Recipe courtesy of The New Kosher.