I love special Sunday meals- you know the ones I am talking about. The roasts that sit in the oven for hours, the stews that simmer on the stove till the house smells that way for weeks- it is the mark of the weekend, time, tradition, and delicious food. Yesterday was a Monday; I know that. But a day off of school merits one of these special meals.
We were “supposed” to have this massive Icepocolypse which was going to freeze us in our houses for all eternity. I prepared for this accordingly with a go-to roast chicken recipe. Nothing says delicious food quite like a roast ticking away in the oven on a cold and rainy day. This ice storm was kind of a flop for us (thankfully) and we ended up with just a lot of rain and above freezing temps. Regardless of this, I still prepared one of my go-to favorite Sunday suppers: roast chicken. This recipe is courtesy of Anne Burrell. Many of you may know her as the crazy lady on Food Network. Her cookbook, Cook Like a Rockstar, was one of the first I received once I started cooking more regularly. She uses common ingredients, common cooking methods, and big flavors to create Italian-inspired dinners even a starter chef can master. I highly recommend it.
Lemon and Rosemary Roast Chicken with Pan Gravy
(I served with roasted baby potatoes, but that’s up to you)
- Roasting Chicken (size depends on how many you plan to feed)
- 2 lemons, zested and juiced
- 2 cloves minced garlic
- 2-3 tablespoons rosemary
- 1 tablespoon crushed red pepper flake
- Salt to taste
- Olive oil
- Pan Sauce (assembled at the end)
- 2 cloves smashed garlic
- 1 onion chopped
- 2 stalks celery chopped
- 2 carrots peeled and chopped
- 1-2 cup chicken stock
- 1/4 cup flour
- 1/2 cup white wine
- Preheat oven to 375 degrees.
- Assemble the rub: combine the lemon zest and juice, garlic, rosemary, crushed red pepper, and salt in small bowl. You are looking for a spreadable paste-like consistency. Add a few splashes of olive oil to the mix.
- Prepare the roasting pan: layer the smashed garlic, onions, celery, and carrots around the pan. Season with salt and add the chicken stock.
- Rub the chicken: Rub the chicken with the rub you’ve created. Try to separate the skin from the breast and rub in between layers as well. Place the prepared chicken in the pan.
- Roast for about 1 hour and 30 minutes (depends on your chicken size). About every 20 minutes, baste the chicken with the pan drippings. This will yield a moist and flavorful chicken with crispy skin.
- When the chicken reaches 160 degrees, remove from the pan and cover with foil to let rest.
- Move the pan to the stovetop, and sprinkle the flour over the top. Whisk together. It will get very thick.
- Add the wine slowly and continue to whisk. Bring to a boil, and reduce to a simmer. Simmer 8-10 minutes.
- Serve and enjoy 🙂