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KITCHEN MAGIC
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Posted on Jan 14 2006
ROAST ROSEMARY CHICKEN AND VEGETABLES
By DAVID SPITZER
Special to the Saipan Tribune
Makes 4 main course servings
Question: What’s the best feel-good family dinner for a Sunday afternoon?
Answer: Roast Rosemary Chicken and Vegetables—made my way. If you really want to feel good, if there are only two of you, you can feel very good knowing there will be leftovers.
2 whole chickens (about 2 1⁄2 pounds each), cleaned and rinsed thoroughly
12 whole peeled garlic cloves, in all
1⁄2 cup coarsely chopped onions, in all
1⁄2 cup coarsely chopped celery, in all
1⁄2 cup coarsely chopped carrots, in all
4 bay leaves, in all
2 sprigs fresh rosemary, in all
2 tbsps olive oil, in all
2 tsps salt, in all
24 turns freshly ground black pepper, in all
4 whole carrots, peeled halved vertically, in all
4 whole stalks celery, in all
4 onions, quartered, in all
2 large russet potatoes, peeled & quartered, in all
4 parsnips, peeled & halved, in all
2 cups water
Preheat the oven to 400°F. Push 6 cloves of the garlic under the skin of each chicken (three under each breast). Place 1⁄4 cup each of the chopped onions, celery, and carrots into the cavity of each chicken, along with two bay leaves for each.
Strip the leaves from the rosemary sprigs and chop them. Push leaves under the skin of each breast and sprinkle some over the skin; place a rosemary stem in each cavity. Rub the skin of each chicken with one tablespoon of the oil, and sprinkle each with 1⁄2 teaspoon of the slat and six turns of the pepper.
Place the halved carrots in a large roasting pan. Place the whole celery stalks across the carrots to form a bed for the chickens. Place the quartered onions, potatoes, and parsnips around the pan and add the water. Sprinkle the vegetables with the remaining one teaspoon salt and the remaining 12 turns black pepper.
Place the chickens on top of the vegetables and roast for 45 minutes. Reduce the oven temperature to 350°F and roast until the meat is failing off the bones, for about 50 to 60 minutes more.
To serve, halve the chickens and allow one-half per portion, surrounded by the vegetables.
David Spitzer is the executive chef of the Fiesta Resort & Spa Saipan.
