ATK Roast chicken with red potatoes, carrots, and shallots
INGREDIENTS
1 whole chicken, giblets discarded (3-1/2 to 4 pounds)
1 Tbl vegetable oil
1-1/2 lbs red potatoes
1 lb carrots
4 shallots
3 garlic cloves
1 tsp minced fresh thyme or 1/4 tsp dried
1/2 cup dry white wine
1/2 cup chicken broth, plus extra as needed
1 bay leaf
2 Tbls unsalted butter
1 Tbl lemon juice
1 Tbl minced fresh parsley
Salt and pepper
PREPARATION
1. Check to see if the chicken has giblets and if so, discard them.
2. Peel and cut the carrots and cut the potatoes, unpeeled, into 1-inch pieces; peel the shallots and cut them in half. Set each of these aside.
3. Mince the garlic and and the fresh thyme, if using, set them each aside.
4. Adjust oven rack to lower-middle position; heat oven to 350 degrees.
5. Pat chicken dry with paper towels, tuck wingtips behind back, and season with salt and pepper. Consider putting a sprig or two of fresh thyme into the chicken's cavity.
6. Heat oil in Dutch oven over medium-high heat until just smoking.
7. Add chicken, breast side down, and brown lightly, about 5 minutes.
8. Carefully flip chicken breast side up and cook until back is well browned, 6 to 8 minutes; transfer to large plate.
9. Pour off all but 1 tablespoon fat left in pot.
10. Add potatoes, carrots, shallots, and 1/2 tsp salt, then cook over medium heat until vegetables are just beginning to brown, 5 to 7 minutes.
11. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
12. Stir in wine, broth, and bay leaf, scraping up any browned bits.
13. Off heat, return chicken breast side up on top of vegetables and also add any accumulated juices to pot.
14. Transfer pot to oven and cook, uncovered, until breast registers 160 degrees and thighs register 175 degrees, 55 to 65 minutes.
15. Remove pot from oven and transfer chicken to carving board, allowing it to rest for 20 minutes.
16. Using slotted spoon, transfer vegetables from pot to platter, and cover with aluminum foil to keep warm.
17. Discard bay leaf and pour liquid left in pot into fat separator and let settle for 5 minutes. (You should have 3/4 cup defatted liquid; add extra broth as needed to equal 3/4 cup.)
18. Return defatted liquid to now-empty pot and simmer until it measures 1/2 cup, 5-7 minutes, then remove from heat.
19. Whisk in butter and lemon juice and season with salt and pepper to taste. Sprinkle vegetables with parsley, carve chicken, and serve with sauce.
PREPARATION
1. Check to see if the chicken has giblets and if so, discard them.
2. Peel and cut the carrots and cut the potatoes, unpeeled, into 1-inch pieces; peel the shallots and cut them in half. Set each of these aside.
3. Mince the garlic and and the fresh thyme, if using, set them each aside.
4. Adjust oven rack to lower-middle position; heat oven to 350 degrees.
5. Pat chicken dry with paper towels, tuck wingtips behind back, and season with salt and pepper. Consider putting a sprig or two of fresh thyme into the chicken's cavity.
6. Heat oil in Dutch oven over medium-high heat until just smoking.
7. Add chicken, breast side down, and brown lightly, about 5 minutes.
8. Carefully flip chicken breast side up and cook until back is well browned, 6 to 8 minutes; transfer to large plate.
9. Pour off all but 1 tablespoon fat left in pot.
10. Add potatoes, carrots, shallots, and 1/2 tsp salt, then cook over medium heat until vegetables are just beginning to brown, 5 to 7 minutes.
11. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
12. Stir in wine, broth, and bay leaf, scraping up any browned bits.
13. Off heat, return chicken breast side up on top of vegetables and also add any accumulated juices to pot.
14. Transfer pot to oven and cook, uncovered, until breast registers 160 degrees and thighs register 175 degrees, 55 to 65 minutes.
15. Remove pot from oven and transfer chicken to carving board, allowing it to rest for 20 minutes.
16. Using slotted spoon, transfer vegetables from pot to platter, and cover with aluminum foil to keep warm.
17. Discard bay leaf and pour liquid left in pot into fat separator and let settle for 5 minutes. (You should have 3/4 cup defatted liquid; add extra broth as needed to equal 3/4 cup.)
18. Return defatted liquid to now-empty pot and simmer until it measures 1/2 cup, 5-7 minutes, then remove from heat.
19. Whisk in butter and lemon juice and season with salt and pepper to taste. Sprinkle vegetables with parsley, carve chicken, and serve with sauce.
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