1 (4 to 5 pound) large chicken for roasting, room temperature
Chicken Rub (see recipe below)
2 large carrots, cut into chunks
2 large potatoes, cut into chunks
1 parsnip, cut into chunked
1/2 butternut squash, cut into chunks
1 medium onion, cut into chunks
1/4 cup olive oil
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
Preheat oven to 350 degrees F. In a deep cast iron skillet or cast-iron Dutch oven (any large soup pot may be used), place a round roasting rack.
Important: Make sure your whole chicken has come to room temperature before roasting. Removed the chicken from the refrigerator 1 1/2 to 2 hours before you want to cook it.
Remove the neck, liver, and gizzards from inside the chicken cavity and discard or freeze for later use. Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.
Rinse the chicken inside and out. Remove any excess fat and pat the outside dry.
Place chicken breast onto roasting rack in your cooking pot, tucking the legs under the chicken.
In a small bowl, prepare Chicken Rub (see recipe below). Vigorously rub some of the prepared Chicken Rub over the outside skin of the chicken. Blend the remaining Chicken Rub with 1/4 cup of olive oil to make a baste; set aside.
Place prepared vegetables around chicken.
Cook the chicken and vegetables, covered, for approximately 1 hour. Every 20 minutes, check the chicken and liberally baste the vegetables and chicken skin with the Chicken Rub/Olive Oil paste.
After 1 hour, uncover and cook approximately an additional 15 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove the pan from the oven.
Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve. You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving
Cut the chicken into serving pieces. Place vegetables on a serving platter with the chicken pieces arranged on top.
Makes 4 servings.
1 teaspoon curry powder
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried coriander
1 teaspoon dried thyme
1 clove garlic, finely crushed or chopped
In a small bowl, combine the curry powder, sage, rosemary, coriander, thyme, and garlic.