Roast Chicken - Sometimes the simplest things are the best.

Being a chef and to be married to another chef and both working on an upscale catering kitchen. I enjoy to eat,cook and serve a state-of-the-art cuisine and everything that goes with it. But there are also those times when only a big plateful of honestly prepared and simply food will do. And one of the dishes that always bring a smile to my husband's and daughter's face when they ask me what's for dinner,is just a simple perfectly roast chicken with gravy and mash potatoes and veggies.


First find a good chicken, one that has been raised with care. Because chickens are so widely available and inexpensive, we don't often think about where they come from and how they are raised. Unfortunately, today most chickens are cooped up in tiny overcrowded cages and are fed a diet that is heavily added with antibiotics and frequently includes animal by-products. These conditions are unhealthy and stressful for the birds, that produces chickens of compromised integrity and flavor. Organic free-range chickens are raised on organic grain, without antibiotics or hormones, in less confined and more humane conditions, resulting in healthier, tastier birds. Starting with such a bird is what makes a really delicious roast chicken.  Make sure to know the chicken you are buying,look for a farmers market near you. You want to serve the best ingredient you can to you family free of antibiotics and hormones.


Ingredients
1 roasting chicken (mine was about 5 pounds)
Kosher salt
Freshly ground black pepper
1 small bunch of fresh sage,

2-3sprigs of tarragon, leaves picked 

2-3 sprigs of fresh oregano, leaves picked

1/2 lemon

6 cloves of garlic, whole
2 tablespoons olive oil,
1 large yellow onion quatered
1 carrots cut into 2-inch pieces
1 stalk of celery cut in 2 inch pieces

How to make it 

Preheat the oven to 415 degrees F. Remove the chicken giblets.Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of sage, 1/2  lemon,1/4 of the onion and 3 garlic cloves.Lift the skin of the breast and stuffed with a few of tarragon and oregano leaves.Brush the outside of the chicken with the olive oil or use a misto spray and spray all around your chicken.Sprinkle with salt and pepper and herb de Provence all around the chicken. Tie your chicken keeping the legs closed and wings closer to the body with butcher's twine, this will help to the chicken keep its shape and will cook more evenly.Place the rest onions,garlic,carrots, and celery in a roasting pan. Toss with salt, pepper and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for about 1 hour  to 1 1/2 hours depending on the size of the chicken, or until the juices run clear when you cut between a leg and thigh and the internal temperature reaches 165 degrees F.  Remove the chicken to a platter and let it rest for 8 -10 minutes before slicing . Save the vegetable and the juices in the roasting pan to make your gravy.

For the Gravy: 

 Have 3 cups of chicken broth simmering in a sauce pot, Deglaze your roasting pan with a little splash of wine (or the broth,if you don't want to use wine) add all the veggies and juices from the roasting pan into your pot add two slices of potato or white bread let it simmer for 10 minutes , puree everything together with a stick blender and strain it. 

Adjust the  salt and pepper to  your desirable seasoning and it's ready to serve.

Fluffy Mashed Potatoes and buttered broccolis will be perfect side dishes to go with it.

Enjoy

Pri =)

Get all of your ingredients together 

lift the skin and add tarragon and oregano leaves

Use misto spray or a brush to cover your chicken with olive oil all over it 

Tie your chicken for a more even cook

internal temperature needs to reach 165 degrees F

A simple delicious dinner