Monday, June 23, 2008

roasted garlic chicken with glazed carrots and oven potatoes... 1 hour and 30 minutes

the goods:

40 garlic cloves (4 heads), unpeeled
1 whole roasting chicken, rinsed and patted dry (giblets removed)
2 tablespoons butter, room temperature
6 sprigs fresh thyme
4 to 5 potatoes, washed and cut into bite-size chunks
4 to 5 carrots, cut on the diagonal into 2-inch lengths
olive oil
1 tablespoon honey

Preheat oven to 475 degrees.

Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened. Remove and discard skins; set garlic aside.

Place chicken in a large oven-proof skillet (cast-iron) or roasting pan. Rub all over with butter; season with salt and pepper. Add thyme and garlic to skillet.

Roast, basting occasionally with juices and stirring garlic, for one hour.

Meanwhile, place carrots and potatoes on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss potatoes and carrots to coat. Try to avoid mixing them, as you will need to add honey to the carrots only at a later time.

Once chicken has been cooking for 25 minutes, add potatoes and carrots on the rack below. Let them cook for the remainder of the time, tossing occasionally.

Once chicken is through cooking, remove from oven (leaving potatoes and carrots in to brown on top) and let rest 10 minutes. Remove potatoes and carrots from oven and seperate into serving dishes. Drizzle carrots with honey and toss to coat. Carve chicken and serve!

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