Fallen Souffle

I can’t remember if I have ever posted but this, but if I have here it is again!

I love making roast chicken, it is so easy and I love changing up the herbs and other flavorings. It does take a bit of time to cook but the prep time is minimal and the end product is so worth the wait. I like to make roast chicken on Sunday nights so we can eat on the leftovers over the coarse of the week. Recently I also roasted some potatoes and carrots in the pan as well so dinner was pretty much done all at once…and only one dish to clean. I love that!

The Perfect Roast Chicken

1 roasting chicken (size doesn’t matter too much, I think mine are about 5 pounds)
2 tablespoons butter, softened
1 lemon
3 shallots or half an onion
2 springs of fresh rosemary
salt and pepper

If roasting veggies as well:
2 pounds of potatoes
3 or 4 carrots

1. Preheat oven to 425 degrees.

2. If roasting veggies, clean them up and cut into cubes. Place in the bottom of a glass 9×13 inch pan. Drizzle with a little bit of olive oil (not to much as the veggies will cook in the chicken juices).

3. Remove the nasty bits from the inside of the chicken and rinse chicken in cold water. Pat dry. Place chicken on top of the veggies.

4. Place the lemon, shallots/onions, and rosemary in the cavity of the chicken. Salt and pepper cavity. Tie the legs together with kitchen twine.

5. Rub the outside of the chicken with softened butter. Salt and pepper the outside of the chicken. (You can also add other herbs and spices if you like, I have a lovely lavender mix that I like to use)

6. Place the dish in the oven and roast for about 90 minutes. The skin should be nice and brown and the juices should run clear. Whole poultry should be cooked to 180° F (82° C) - measure the temperature in the thigh.

7. Remove chicken from pan and let chicken rest for about 10 minutes. Meanwhile, stir the veggies in the chicken juices and allow to roast another 10 minutes until crispy.

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