Veggies, fruits, spices and herbs abound as the autumn season enter. There’s no better way of giving justice to earth’s produce than to cook them as a sumptuous meal. A single roasted chicken together with root vegetables may be appealing for a cool autumn night dinner.
Part One: Set up ingredients and cooking materials.
- 1 whole chicken
- Rock salt
- Freshly ground black pepper
- 2-3 lbs. root vegetables (i.e. onions/ shallots, potatoes or sweet potatoes, carrots, turnips/ parsnips)
- 1 garlic head
- a handful fresh herbs (i.e. thyme, rosemary, sage and tarragon)
Materials and Equipment:
- Oven-safe pan or skillet (large)
- Paper towels
- Trussing string
- Mittens (or potholder)
- Meat thermometer
- Aluminum foil
Part Two: Prep up ingredients.
- This is best to do one day before cooking. Wash chicken and dry it off using paper towels. Get rid of most moist inside and out. Tone down chicken by exposing it in room temperature for minimum of 3 hours.
- Preheat oven into 450°
- Prepare veggies. It’s better to leave potatoes unpeeled and the rest peeled.
- Dice the root veggies and pile up in pan/ skillet.
- Peel garlic and chop the herbs. Put garlic and half amount of herbs on top of veggies and leave the other half to stuff into the chicken.
- After tempering chicken, season it with salt and pepper. Stuff the herbs inside and tether chicken using trussing string.
- Drizzle salt and herbs on meat.
- Set chicken above the root vegetables.
Part Three: Cook and serve.
- Place pan into oven and set thermometer. Cook for 1 hour.
- Get it when temperature reads 165°
- Put foil above chicken but do not envelope it. Cool for 10-15 mins.
- Remove trussing strings and serve in a nice platter with a choice of sauce at the side.