Weekends can be a time where you might want to stand in the kitchen a little longer, work on an intricate meal, invite people over for multiple courses or prepare a batch of sweets for the week to come. But it might also be a time of busy engagements, such as birthday parties, swim classes or early fall excursions to the farm.
The other weekend was a mix of busy schedule and just hanging out at the house. I decided to take advantage of the warm weather and used the BBQ to cook our roast chicken. It’s hands off time, comes out beautifully and is moister and less salty than your grocery store bird. I also took the opportunity to use up our CSA potatoes and large stash of carrots. Chicken dinner is always popular at our house and it makes for perfect leftovers.
- Whole chicken (I had mine butterflied at the butcher for faster cooking time)
- Potatoes cut into 1 inch cubes
- Carrots cut into 1 inch pieces
- 1 yellow onion cut into chunks
- 1 lemon cut in half
- Olive oil
- 2 tablespoons of butter
- Salt and pepper
- Handful of fresh sage or other herb you like
- Heat oven or BBQ to about 425 F. Rinse the chicken and pat dry.Rub with olive oil and butter, adding some gently under the skin. Season with salt, pepper and torn sage.
- Place chicken in roasting pan. Add half a lemon each to front and back cavity (If you have your bird butterflied, just rest it on the lemons).
- Toss potatoes, carrots and onions in a bit of olive oil, season with salt and pepper and scatter around bird in roasting pan.
- Roast for 1 hour (if using whole chicken roast for 1.5 hours) until temperature of chicken is 180F. Let rest for 10 -15 and serve.
If using the BBQ your chicken skin won't be as crispy as using an oven, since most of the heat comes from below.