Serves: 2-3
INGREDIENTS
- 1 whole Fairway kosher chicken, approximately 3 lbs
- 2 tablespoons Fairway EVOO
- 3 sprigs fresh thyme
- 1 bunch carrots, peeled, cut in 1/3s
- 1/2 lb shitake mushrooms
- 12 new potatoes
- 12 cloves garlic, smashed, skin on
- Fairway Sea Salt
- Fairway Tellicherry Pepper
DIRECTIONS
- Boil the new potatoes for 20 minutes and slice them in half. Set aside.
- Wash and dry the chicken very well, inside and out.
- Add 1 teaspoon of salt, 20-25 turns of fresh cracked pepper and the thyme to the inside cavity of the chicken.
- Preheat the oven to 450 degrees F.
- Truss (tie up) the chicken to ensure even cooking:
5.1. Cut a 30-inch length of kitchen string or twine. Place the chicken breast-side up on a cutting board and push the legs in toward the body to tuck them tightly against the sides, forcing the breast up and making it plump.
5.2. Slide the length of string under the back (at the tail end), near the tips of the drumsticks.
5.3. Lift the string up on both sides, bringing it up over the drumsticks, and cross, sliding the string under the ends of the drumsticks. Pull tight.
5.4. Bring the string along both sides of the chicken between the leg and the breast.
5.5. While holding the string tightly, turn the chicken over on its breast side. Bring one end of the string above the wing and under the bone of the neck, securing the loose neck skin as you go.
5.6. Tightly secure the string to its other end with a knot and cut off excess.
- Add 1 tablespoon of salt and 20-25 turns of fresh cracked pepper to the outside of the chicken.
- Heat 2 tablespoons of olive oil in a heavy, oven-safe pan over medium heat.
- Place the chicken in the pan and turn it over until it is completely covered in olive oil.
- Turn the chicken on its side and roast in the preheated oven for 15 minutes.
- Remove the pan from the oven, turn the chicken onto its other side, and roast for 15 more minutes.
- Take the pan out of the oven again, turn it on its back and add the carrots. Roast for 10 more minutes.
- Take the chicken out of the oven and baste it with the drippings from the pan.
- Add the mushrooms, garlic and potatoes and roast for 10 more minutes.
- After 10 minutes, baste the chicken and roast it for 10 more minutes.
- Let the chicken rest for 10 minutes before carving so that all of the juices don’t run out.
- Place the meat on a serving platter, place the vegetables on top of the meat and serve.
