Is it hygge or is it. . . . sloth? Whatever. Dinner hour approaches and we’re going to want to feed ourselves. If you have picked up a nice little chicken, and have around some storage vegetables, you are on your way to a delicious, no fuss hearty meal.
Take the chicken out and put on the counter for an hour to come to room temp. Leave there. Or take the extra step and put the naked bird on a plate, pat dry with paper towels and salt liberally. (If you’ve planned ahead you can strip the bird from its packaging a day before and salt and put in refrigerator uncovered. This amps up a crisp skin on the bird.)
Preheat the oven to 375.
I put S&P in a small bowl to use later on the bird after my hands get chicken-yucky. Get out:
Thyme sprigs and/or sage leaves
Garlic cloves, a few
Shallot, sliced in half
S&P in a bowl
olive oil in a little bowl
cooking twine for trussing (very optional)
Put the chicken in a roasting pan. Dry inside and out with paper towels. Try to minimize your contamination zone — the small bowls help that way.
Rub some salt and pepper into cavity of bird. Stuff with: thyme, garlic cloves, shallot and stuff the half lemon in last.
Rub the bird with olive oil all over and rub on some S&P.
Get out your twine, turn the bird breast side down and bring string across wings. Turn over and bring string across indentation between legs and breast, crossing string. Bring up and over tips of legs, crossing to draw in taut. Tie a knot and clip excess.
Dab on more olive oil & reapply S&P as needed.
Put into center of oven uncovered and bake 1-1/4 hours, perhaps basting and turning the pan mid-way. The bird is done when thermometer reads 165 in dark meat, or if you stab into leg or thigh with knife and it doesn’t look very pink. Take out, tent loosely and let sit 10 or so minutes before cutting up or carving.
This is the best part!
Turnips, peeled and cut into wedges or large cubes
fennel, cut into 1/6ths or 1/8ths depending on size of bulb
Potatoes, 2-3, scrubbed and cut into wedges
Red onion, 1, cut into LARGE wedges (otherwise they will disintegrate in roasting pan among sturdier root vegetables)
Garlic — Put a couple heads on a sheet of aluminum foil. Pour a little olive oil in top, cover up, making a little package, and put in oven on the rack to roast of 50+ minutes. Take out and it will sit nicely while everything else is getting finished cooking.
Put vegetables on a nice, heavy baking sheet in a little mound, and pour on some olive oil and some S&P. Rub in and give the veggies some space on the pan.
Put in oven and roast for about 45+ minutes, turning occasionally to prevent anything burning, and it’s nice to turn potatoes so they get a crust on different cut edges.
Cut chicken into pieces with shears, cutting away back bone. And/or slice breast meat.
Put vegetables into a bowl with a big spoon.
Put garlic on a plate and pass to eat with potatoes and perhaps chicken.