Roast Chicken and Vegetables with Rice

February 16, 2010

Roast Chicken and Vegetables with Rice

Preheat oven to 375F

rinse chicken, pat dry and season with salt and pepper

check cavity for treasures (sometimes the heart, neck, giblets etc are still inside which is fine unless they are bagged then you have a weird flavor from the bag. At home I usually roast my chicken with everything inside as i find the parts flavor the bird and lend extra goodness to the drippings. In restaurants these items are almost never to be found inside as purveyors sell livers, kidneys separately. If you are a fan of pate, keep a small bag of the collected livers in the freezer and make a batch once it is full sauteing apples onions herbs and pureeing them all together with copious amouts of unsalted butter. Chill and spread on toast!) Now where were we? oh…

quarter 3 medium size potatoes, 2 onions and rough chop 4 or 5 carrots and after seasoning spread them around the bottom of your roasting pan

i had some fresh thyme in the refrigerator and a 1/2 lime and popped them into the chicken cavity “sealing” it with 1 more onion

place on the center rack of the over and cover with aluminum foil for 1 hour 20 minutes remove foil and cook for 35-45 more until browned

remove and resting 15 minutes (resting, as we all know is key to juicy goodness in all meats- it allows the moisture to distribute evenly and people to chew happily!)

Once you remove the foil from the chicken, start your rice. i realize not everyone owns one, but most all of the restaurants i’ve worked use a rice cooker. Get yourself one if you can spare $20 and the counter space because they are so worth it… 1 part rice, 2 parts water. Close the lid (turn it on) and walk away. Boom- perfect rice that will safely stay warm for 24hours if necessary.

And there you have it- your first meal!


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