Roast Chicken with Root Vegetables and Cider Gravy
Serves 4 to 6
A basic, foolproof recipe for everyone's favorite Sunday night dinner.
1 whole chicken (about 4 pounds)
Salt and pepper, to taste
4 whole garlic cloves, peeled and smashed with the back of a knife
Fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature
1 pound red boiling potatoes, cut into quarters
1 medium onion, coarsely chopped
1 pound carrots, peeled and cut into 1-inch rounds
2 cups apple cider
1. Preheat oven to 400° F. Set a V-rack in a large roasting pan.
2. Rinse chicken; pat dry with paper towel. Season cavity with salt, pepper, garlic, and a few sprigs of thyme. Smear chicken skin with butter; set on rack in pan. Surround chicken with vegetables, season with salt and pepper, and pour cider over vegetables.
3. Roast 1 ¾ hours, until vegetables are tender and juices run clean when a chicken leg is pricked with a knife. The thigh meat should register at 180° F on an instant-read thermometer.
4. Remove chicken to platter. Using a slotted spoon, transfer vegetables to platter around the chicken. Set roasting pan over high heat and bring pan juices to a boil, scraping up the browned bits on the bottom of the pan. Cook, uncovered, 5 to 10 minutes, until liquid is reduced by half. Pour into gravy boat and serve with chicken.
This recipe is endlessly adaptable - replace the potatoes with turnips, parsnips, or celery root, use chicken broth in place of the cider, add lemons to the filling of the chicken cavity.
Recipe from "Debbie Macomber's Cedar Cove Cookbook."