Well, it may not feel like fall, but there’s nothing better this time of year than a good roasted chicken with root vegetables. The honey in this recipes keeps the chicken succulent, and gives it a nice carmelized, crispy skin. The drippings off the bird give the vegetables a subtley sweet, complexly rich flavor– the perfect combination.
1 roasting chicken (organic and free-range/pastured)
2 large potatoes, cubed
2 carrots, largely diced
half a red onion, largely diced
2 celery stalks, largely diced
1 cup of water
1 cup of riesling
1 cup of honey
3 tablespoons oregano
3 tablespoons thyme
salt and pepper
1.) Spread the veggies in the bottom of a roasting pan. Season with oregano, thyme, salt and pepper.
2.) Remove the innards from the chicken and cut the wing tips off. Reserve for making stock (can be frozen until ready to use). Put the chicken into a v-rack that is set on top of the vegetables. If you don’t have a v-rack, just put the chicken on top of the veggies, though the skin won’t get quite as crispy this way.
3. ) Mix the water, riesling and honey together in a large measuring cup. Pour about a quarter cup over the chicken, then season the chicken with salt and pepper.
4.) Roast the chicken at 350 for 45 minutes, then increase the heat for 425 for another 30-40 minutes. Baste the chicken periodically with the remaining honey mixture.
5.) Let the chicken rest for a few minutes before carving, then serve with the roasted vegetables.
Don’t forget to use the chicken carcass (along with the reserved innards and wing tips) to make home made stock. As mentioned, if you are not making stock at the same time you are roasting the chicken, they can be frozen until ready to use. Also, feel free to substitute any root vegetables you like into this dish– parsnips, celery root, turnips, etc. would all be delicious.