There is nothing more heartwarming than a dinner table with a whole roasted chicken. The simplicity of roasting and the beautiful aromas you develop makes this one of my favourite dishes to make. You get the fragrance of the garlic, the earthiness from the fresh herbs, and the sweet anise-like scent from the fennel. These aromas will make your kitchen and home, a wonderful and intoxicating place to be.
I love roasting chicken, as it is probably one of the most satisfying experiences as a homecook. I always get a juicy and aromatic chicken. Plus, it is always impressive to say “I roasted my own chicken”.
The beauty of this recipe is that the roasted vegetables gets all the flavour from the savoury drippings from the chicken as it cooks. Also, the garlic turns into a jelly-like butter after roasting, perfect to spread on the chicken while eating.
Glazing is a trick a learned last Thanksgiving when I, “glazed” or “lacquered” the turkey I roasted. Glazing or lacquering with honey and brown sugar definitely adds that even beautiful golden-brown what we all see in magazines. Not only it adds amazing sweet zing to the skin, it also makes it crispier too.
Honey-Orange Glazed Roasted Chicken
Prep time: 30 min
Cook time: 1hr 30min
1 whole chicken (about 5-6 pounds)
4 tablespoon of unsalted butter
1 tablespoon of finely chopped fresh herbs (rosemary, thyme)
1 lemon, halved
2 heads of garlic, cut in half crosswise (no need to remove the skin, 1 garlic goes inside the cavity, the other on the roasting pan)
6 carrots, peeled and cut into 2 inch chunks
1 yellow onion, peeled and thickly sliced
2 bulbs of fennel, remove the top and thickly slice
1 pound of small/baby potatoes, (I used Fingerling potatoes and Purple Peruvian potatoes)
1/2 pound of Chanterelle mushrooms (optional)
a bunch of Fresh Thyme
2 sprigs of fresh Rosemary (one inside the chicken, the other sprig finely chopped to the roasting pan)
3 tablespoon of extra virgin olive oil
- Pre-heat oven to 425ºF.
- Melt the butter in the microwave until soft and malleable, add the chopped herbs. Set aside.
- Remove the giblets inside the cavity. Remove any small pinfeathers (if any).
- Wash the inside and outside of the chicken with cold water. Pat dry with paper towels.
- Generously apply salt and pepper inside and outside of the chicken.
- Stuff the chicken with a bunch of thyme, a sprig of rosemary, lemon halves, and one of two of the garlic halves.
- Using your hands or a brush, rub some of the herb-butter underneath the skin of the chicken breast (using your fingers to carefully separate the skin from the meat). Rub the rest of the herb-butter mixture all over the outside of the chicken. Liberally sprinkle the outside with salt and pepper.
- Use the kitchen strings to tie the legs together.
- In a roasting pan, place the carrots, onions, fennel, potatoes, and the remaining garlic halves. Toss with olive oil, salt, pepper, chopped rosemary and more sprigs of thyme. Spread the vegetables evenly on the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 hour and 30 minutes. No basting needed. If parts of the chicken are starting to burn, you can halt it by covering that part with aluminum foil. If using the Chanterelle mushrooms, add it along with the roasting vegetables on the final 20-30 minutes of cooking.
- OPTIONAL: If glazing the chicken (see the recipe below), glaze it on the final 20 minutes of cooking. Using a brush, coat the glaze all over the chicken. Cook for 10 more minutes and brush more glaze and finish cooking for another 10 minutes
- The chicken is done when the juice runs clear when you cut between the leg and thigh. A fool-proof way of checking doneness is by using an instant-read thermometer. Insert the thermometer between in the inner-thigh (between the leg and breast), and it should register between 160°-165°F.
Adapted from the recipe of one of my all time favourite cooks, Ina Garten.
Honey-Orange Glaze for Chicken or Turkey
Prep time: 5 minutes
Cook time: 10 minutes.
1/8 cup of honey
1/8 cup of brown sugar
1/4 cup of sherry vinegar or balsamic vinegar
1/4 cup of freshly squeezed orange juice
- In a sauce pan, combine honey, brown sugar, vinegar, and orange juice and bring to a boil over medium-heat.
- Reduce heat and simmer, until mixture is very thick, like molasses. The mixture has to be thick to adhere to the skin of the poultry. If the glaze is too thin, keep simmering. If the glaze is too thick, add a little bit more orange juice.
- Take off from the heat and let the glaze cool.
Add any additional notes here.