Kickin' Roasted Chicken Recipe
Yukon Gold potatoes, medium
Whole onions, medium
Salt (one for each chicken)
Freshly ground black pepper
Fresh herbs: thyme, sage and rosemary (one for each chicken)
Whole raw chickens
Deep Roasting Pans
Step 1:Set Up
Have an adult preheat the oven to 450F. Wash your hands with soap and dry.
Step 2:Prepare The Vegetables
Wash and dry all of the vegetables.
Step 3:Cut The Vegetables
With adult assistance, peel and quarter the potatoes, sweet potatoes, beets, and onions. Peel the carrots, then chop the carrots, celery and fennel in large pieces.
Step 4:Season The Vegetables
In a large bowl, toss all the vegetables with 2 tsp olive oil and season with salt and pepper to taste.
Step 5:Prepare The Butter
With adult assistance, use small knife to mince (finely chop) herbs. Remove the leaves from their stalk prior to mincing.
Step 6:Prepare The Chickens
Unwrap the raw chicken, if wrapped. Remove the giblets from the cavity of the chicken. Pat the chickens dry with paper towels. Season each chicken with about 1 Tsp of salt and pepper.
Step 7:Season the Chicken with Butter & Herbs
Carefully take a small knife or your hands and separate the skin from the breast of the chicken. Using your hands, gently spread the butter and herb mixture under the skin, ensuring that the butter is evenly distributed.
Step 8:Trussing The Chickens
Using 6 to 8 inches of kitchen twine, tie the ends of the drumsticks (legs) together so the chicken cooks evenly. Repeat for second chicken.
Step 9:Transfer Veggies to Roasting Pans
Scatter the seasoned vegetables in the two roasting pans and place the trussed chicken on top, with the legs and breast facing up.
Step 10:Cook The Chickens and Vegetables
Scatter the seasoned vegetables in the two roasting pans and place the trussed chicken on top, with the legs and breast facing up. Have an adult put the pans in the pre-heated oven and bake for 25 minutes, or until the breast is nicely browned. Turn the temperature down to 350F and bake an additional hour. Use an oven thermometer to make sure the temperature is correct. Insert the oven thermometer into the chicken thigh meat closest to the body. When the thermometer reads 165F, you are done. Be sure you aren't hitting a bone when taking the chicken's temperature. Have an adult remove the chicken from the oven and allow to rest on a heat proof surface for 15 minutes before carving.
Step 11:Carve, Plate and Serve The Chicken
Have an adult transfer the chickens from the pan to a clean cutting board. If you are presenting the dish at the table, transfer the whole chicken to a decorative platter, surround with the roasted root vegetables, and serve after the 15 minute rest. To carve the chicken use a sharp boning knife. First, cut the breasts, following the contour of the ribcage, then cut straight down until you hit the wishbone. Cut along side the wishbone and then sever the joint where it meets the breastbone. At this point, you can separate the rest of the breast from the body. Remove the wing if desired or leave attached. Slice the breast horizontally against the grain of the meat for long, thin slices. To remove the thighs, pull the leg quarter out from the body and find the thigh joint - use a sharp knife to sever the joint. Use a knife to sever the leg from the thigh by searching for the joint between the two parts (it's at the bottom the V formed by the leg and the thigh). To serve, plate the chicken and surround with about 3/4 cup of the roasted root vegetables. Place an individual portion of white or dark chicken meat (in the size of a deck of cards) and a palm full of vegetables on your platter for single servings.
Enjoy the power of cooking and a delicious meal with your family and friends!