February 22, 2012
I love roasted chicken, but not as much as I love Food Network chef Tyler Florence. He is — without a doubt — my celebrity crush. This is his recipe for some yummy chicken with tasty roasted potatoes. It's perfect to cook on a cold Sunday afternoon because it fills the whole house with warmth.
- 1 (4 to 5 lb.) roasting chicken, preferably free-range
- Kosher salt and pepper
- 1 lemon, halved
- 1 head of garlic, halved
- 1/4 bunch each fresh rosemary, thyme and parsley
- 1/4 cup olive oil
- 1 1/2 lbs. red new potatoes, quartered
- Butcher's twine — very important
1) Preheat your oven to 400 degrees F.
2) Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Get rid of extra pinfeathers and excess fat.
3) Season the cavity of the chicken with lots of salt and pepper, then stuff with lemon, garlic and herbs. Put the chicken breast side up into a roasting pan with rack.
4) Tie the legs of the chicken together with twine — nothing special. It helps keep the bird's shape and helps to cook the meat evenly.
5) Throw potatoes into the pan under and around the chicken. Season the outside of the bird with lots of salt and pepper. Drizzle everything with olive oil. Pop the pan in the oven. Roast for 1 1/2 to 2 hours, depending on the chicken.
Tip: Check on the roast about every 30 minutes. Baste it with its juices and rotate the pan in the oven. It will help create a crispy skin.
6) Insert an instant-read thermometer into the thickest part of the thigh. When it says 165 degrees F, it's good to go. I don't have a thermometer, so I cheat. I buy a bird with a built in thermometer, like at Thanksgiving. It pops out when the bird is finished.
7) Let the chicken rest for 10 minutes before carving.
Tip: I don't know how to carve a bird, so here's a helpful YouTube video. My chicken always looks like it's been massacred when I'm done with it.
8) Serve with roasted potatoes.
Who's your favorite Food Network personality?