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Classic Herb Roast Chicken With Root Vegetables Recipe

From now on, you'll be able to cook a perfectly moist bird in a jiffy.
Classic Herb Roast Chicken With Root Vegetables RecipeMitch Mandel and Thomas MacDonald

They say you can judge a cook by how well they roast a chicken. If that’s the case, Boston Market’s cooks need a little help. (Surprised?) This roast chicken recipe produces an incomparably moist bird, simple enough to make on a weeknight, but elegant enough to serve to guests.

Nutrition: 420 calories, 10 g fat (2 g saturated), 610 mg sodium

Serves 4

You’ll Need

2 cloves garlic, minced
1 Tbsp finely chopped fresh rosemary (Almost any herb works here: thyme, parsley, oregano, basil, or sage)
Zest and juice of 1 lemon
1 Tbsp olive oil
1 chicken (4 lb)
Salt and black pepper to taste
1 large russet potato, sliced into 1⁄8″ rounds
2 onions, quartered
4 large carrots, cut into large chunks

How to Make It

  1. Preheat the oven to 450°F. Mix the garlic, rosemary, lemon zest, and half of the olive oil.
  2. Working on the chicken, gently separate the skin from the flesh at the bottom of the breast and spoon in half of the rosemary mixture; use your hands to spread it around as thoroughly as possible.
  3. Spread the remaining half over the top of the chicken and then season with plenty of salt and pepper.
  4. Mix the potato, onions, carrots, remaining olive oil, and a good pinch of salt and pepper.
  5. Arrange the vegetables in the bottom of a roasting pan and place the chicken on top, breast side up.
  6. Roast for 20 to 30 minutes, until the skin is lightly browned.
  7. Reduce the oven temperature to 350°F and roast for another 30 minutes or so.
  8. The chicken is done when the juices between the breast and the leg run clear and an instant-read thermometer inserted deep into the thigh reads 155°F.
  9. Remove from the oven and allow to rest for 10 minutes before carving.
  10. Serve with the vegetables.

Eat This Tip

Pre-salting

The question of when to salt meat is a subject of much debate in food science circles. Salt draws moisture out, which in theory can dry out a protein. But if you leave it long enough, the moisture will be reabsorbed back into the meat, along with a big shot of seasoning. Rubbing the chicken all over with a teaspoon of kosher salt the night before allows the salt to penetrate all the way to the bone. If you want one way to combat dry, bland chicken, this is it.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

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