You can mix & match all your favorite ingredients with this super easy and super customizable roasted chicken recipe.
1. Prepare The Chicken
Bring one 3 1/2 to 4-pound chicken to room temperature, about 30 minutes. Pat the skin dry with paper towels. (For extra-crisp skin, refrigerate the chicken, uncovered, overnight; bring to room temperature before roasting.). Preheat the oven to 425.
2. Choose Your Seasoning
Heat 4 tablespoons butter or olive oil in a large ovenproof skillet over medium heat. Stir in your seasoning mix (chhose one below) and cook until fragrant, about 2 minutes. Let cool slightly; set the skillet aside.
- 2-inch piece ginger, thinly sliced
- 1 tablespoon Madras curry powder
- Pinch of kosher salt
- 1/4 cup maple syrup
- 1/2 chipotle chile in adobo, chopped, plus 2 tablespoons sauce from the can
- 1 bay leaf
- 1 tablespoon mustard powder
- 1 tablespoon coarsely ground pepper
- 1 tablespoon brandy
- 2 teaspoons smoked paprike
- 2 teaspoons Cajun seasoning
- 1 teaspoon celery seeds
- 1 teaspoon garlic powder
- 2 tablespoons ras el hanout
- 1/2 teaspoon cayenne pepper
- Pinch of kosher salt
- 3 sprigs rosemary plus 1 tablespoon chopped leaves
- 5 smashed garlic cloves
- 6 wide strips lemon zest
- Pink of kosher salt
3. Choose Your Vegetables and/or Fruit
Prepare up to four of the following (3 cups total).
- Garlic cloves, unpeeled
- Carrots, cut into 1-inch chunks
- Onions, cut into wedges
- Celery, cut into 1-inch chunks
- Leeks, cut into 1-inch pieces
- Fennel, cut into thin wedges
- Lemon or Orange, cut into wedges (up to 1 cup)
- Apple or pear, cut into chunks (up to 1 cup)
- Dried fruit (up to 1/4 cup)
4. Roast The Bird
- Brush the seasoned butter or oil all over the chicken on a large plate; season generously with salt and pepper. Tuck the wingtips under the body and tie the drumsticks together with kitchen twine.
- Stir your vegetables and/or fruit (except any dried fruit) into the reserved skillet; set the chicken on top. Roast in the oven until the skin is golden and a thermometer inserted into the thickest part of the thigh registers 165, about 1 hour, adding any dried fruit halfway through. (Tent with foil if the chicken is browning too quickly.)
- Transfer the chicken to a cutting board, pouring any juices from the cavity back into the skillet. Let the chicken rest at least 20 minutes, then carve. Transfer the vegetables to a platter using a slotted spoon.
5. Make The Sauce
Adjust the consistency of the pan juices: Add a splash of water to loosen, or cook over medium heat to thicken. Whisk in 1 to 2 tablespoons cold butter or dijon mustard over medium-low heat, if desired. Season with salt and pepper. Serve the chicken with the vegetables and sauce.
Article Courtesy of Food Network Magazine.