ROASTED LEMON N HERB CHICKEN
Assalamualaikum wbt sume!
Bertemu kembaliiiii!! tp agak kelewatan sbb kita hari ni pun bz ehehe... asyik bz jer kan mesti org kata, ika ni takde keja lain agaknya hihihi.... hari ni giliran g sekolah jadik volunteer minggu depan pun kena pegi lagi :-))
Untuk resepi nanti insyaAllah kita masukkan sbb nak uruskan baju2 dulu kat luar hujan nak kena pilih2 baju :-)) Buat semua pengunjung, terima kasih setiap kunjungannya, insyaAllah kita update kembali dan akn blogwalking bila free petang nanti insyaAllah! doa2 kan saya cepat abis buat kerja ya sbb selalu sgt suke curik tulang kikiki....
Ingredients>>kita ikut apa yg ada jerr :D
- One 4 to 4 1/2 pound chicken
- Kosher salt and freshly ground black pepper
- 6 garlic cloves, crushed and peeled.
- 8 thyme sprigs
- 4 sprigs of rosemary
- 1 lemon
- Half yellow onion, large dice
- 4 carrots, peeled, trimmed and cut in half
- 1 cup brussel spouts, halved
- 3 stalks celery, trimmed and cut into large dices
- 1 sweet potato, peeled and cut into large pieces
- 1/2 fennel bulb cut into large dices
- 1 1/2 cup baby tomatoes
- 1 ear of white corn, cut into fourths
- 1 lemon, cut in fourths
- Vegetable oil, as needed
- 6 tablespoons of butter, at room temperature
Vegetable Nest-
Yg dlm pinggan ni utk org yg berdiet, kena mkn chicken breast ajerr :( part paling tak suke huhuhu.. kita suke daging yg licin2 kat peha tp kena sabooooooo :D agak pucat sbb takde kaler ijau ehehe...
Directions
- Remove the chicken from the refrigerator and let sit at room temperature for 1 1/2 to 2 hours.
- Preheat the oven to 475 degree F.
- Remove the neck and innards if they are still in the cavity of the chicken. Using a paring knife, cut out the wishbone from the chicken. Generously season the cavity with salt and pepper, add 3 garlic cloves and 5 sprigs of thyme, massage the inside of the birds to infuse it with the flavors. Add one whole lemon sliced in half into the cavity.
- Add some fresh rosemary and enough butter to cover the breast beneath the skin.
- Truss the chicken.
- Wash, cut and prepare all of the vegetables for the vegetable nest. Combine the onions, celery, fennel, corn, tomatoes, carrots, sweet potatoes and garlic in a bowl. Add enough vegetable oil to coat the vegetables, and season with salt and pepper. Spread the vegetables in a large cast iron skillet to roasting pan. Add remaining sprigs of thyme, rosemary and lemon slices to the vegetables.
- Rub some vegetable oil all over the chicken. Season generously with salt and pepper.
- Make a nest in the center of the vegetables and nestle the chicken in it. Cut the butter into 4 to 6 pieces and place over the chicken breast.
- Place chicken in the oven and roast for 25 minutes. Reduce the heat to 400 degrees F and roast for an additonal 45 minutes, or until the temperature registers 160 degree F in the meatiest portion of the bird- the thighs, and under the breast where the thighs meet the breast. The juices should run clear. If needed, return the bird to the oven for more roasting, and check every 5 minutes.
- Transfer the chicken to the cutting board and let rest for 20 minutes.
- Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning and glazing them with the pan juices. Season with salt and pepper if needed.
- If there are any additional pan juices, separate from the vegetables, and make a quick sauce. Heat a small saucepan over medium low heat. Add about 1 tablespoon of butter and 1 tablespoon of flour. Whisk to create a roux and once it is a pale yellow, add the hot pan juices and continue to whisk until the sauce is slightly thickened. Add salt and pepper if needed.
- To Serve- Cut the chicken into serving pieces, and arrange over vegetables, serve with pan sauce if desired.