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Elise Logan
October 24th, 2009, 10:48 PM
1 roasting chicken, washed and patted dry
2-3 TBSP seasoning mix*
1 c white wine
2 sweet potatoes, chopped into 1" cubes
1 TBSP whole peppercorns
1 citrus fruit (optional)**

Preheat oven to 425F

1. toss sweet potatoes, peppercorns, and wine in bottom of roasting pan. (The sweet potatoes will act as the roasting rack, so don't worry about that)
2. rub entire chicken, inside and out, with seasoning mix.
3. tuck wings under bird. if using, score citrus fruit w/ several deep cuts and stuff into cavity.
4. place chicken on sweet potatoes and cover roasting pan. Bake at 425F for 30 minutes. Drop temp to 350F and continue roasting (don't open, don't baste, don't do anything) for 1 hour or until juices run clear when thigh poked with fork (depends on size of your chicken).
5. Remove to carving board, discard citrus fruit, allow to rest 5-10 minutes before serving w/ sweet potatoes.

* seasoning mix. I use Sunny Paris seasoning from Penzeys, but any no-salt mix of herbs will work for this. You can do a southwest version w/ cumin, chili powder and coriander; an asian version with coriander, lemongrass and garlic; a traditional version with rosemary, thyme and sage. Whatever you want will work. Don't use mixes with salt in them already, since they make the potatoes too salty. Instead choose a mix (like Mrs. Dash, for example) without salt and add 1/4 tsp of salt to it. this is much less salt than in commercial seasonings and will not oversalt the sweet potatoes.

** match your citrus fruit to the seasoning. for the above southwest one, i'd use lime, for the traditional, use lemon. you can also use oranges or tangerines to good effect.