Tuesday, September 6, 2011

Herbed roasted chicken with root vegetables

There's something in the air. Mornings are brisk, and so are nights. Alas, the end of summer is near. The days are still bright, sunny and warm, yet you can tell that in a month or so, it will be over. It will be time for coats and socks and autumn ingredients.

When I was little, I used to be kind of glad when summer was over. It meant going back to school, but it also meant that my birthday was coming up, that I would be able to play with my best friend again, that ski season was approaching fast.

Last year I was even more excited. It was my first "real" fall after nine years of Florida. I was thrilled to see the leaves going yellow and reddish and brown. I couldn't wait to put on my winter clothes and spend evenings reading in front of the fire.

This year, things are a little different. I've found myself more than once wishing summer could last a little longer. Maybe it has something to do with the fact that while last year I traveled a lot between June and Spetember, this year I only went to Greece for a week. Which was fabulous, of course, but didn't last long enough.

Enough with the whining, though.

To get ready for the change of season I'm slowly incorporating "fall" recipes in my diet, so that when tomatoes and basil are no longer tasty and delicious it won't be too much of a shock.
Which brings me to today's recipe: an easy, simple roasted chicken with root vegetables, with a kick: the bird is smothered in fresh herbs. Just to make summer last a little longer ;)


1 whole chicken
1 lemon, quartered
Salt and pepper
1/2 stick of butter
Fresh herbs, such as basil, rosemary, oregano, thyme
2 onions, coarsely chopped
3 carrots, coarsely chopped
3 potatoes, coarsely chopped
1 glass dry white wine
2 cups chicken broth

Preheat oven to 400F.

Season chicken cavity with salt and pepper, then place quartered lemon into it. Truss chicken.

In a food processor pulse butter and herbs until you obtain a smooth paste. Being careful not to rip the skin, place a little herbed butter between the skin and the breast, then use rest to rub chicken all over. Season with salt and pepper.

Place chicken in a oven safe baking dish. Scatter chopped vegetables around it. Pour wine and broth into baking dish.

Cook for 45 minutes in preheated oven. Should the top of the chicken brown too fast, cover with foil.

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