Let me just put this out there….
A whole chicken slathered with a garlic and fresh herb butter, stuffed full of carrots, celery, and onions, trussed up nice and well, set on top of a bed of fresh baguette bread torn up to serve as an edible roasting rack and whole garlic cloves scattered about the pan.
Not only is it a great dinner idea for a chilly fall day here in New England, but it makes for great left overs as well as chicken and wild rice soup later on that week! Just call me resourceful… just kidding, that’s the normal way of life LOL…
But really, the edible roasting rack is pretty genius if you ask me… not only does it elevate your roast, it also serves as a.m.a.z.i.n.g croutons for a side salad when it comes down to plating! Now that is majestic if you ask me…
Ingedients for Herb Crusted Chicken
1 Whole Chicken
1 Loaf of Baguette Bread
1 Head of Garlic
1/2 Cup of Butter
1 Tbsp Fresh Thyme; minced
1 Tbsp Fresh Rosemary; minced
1 Tbsp Fresh Sage; minced
Preheat your oven to 425F.
Allow the butter to come to room temperature, if it is not already just zap it quickly in the microwave but carefully so that it doesn’t melt.
Mince 3 garlic cloves and add them to the butter.
Mince your rosemary, sage, and thyme then add them to the butter as well.
Remove the giblets from the cavity then rinse inside and outside of the chicken under cool water then pat your chicken dry.
Truss it up nice and well with butchers twine, then set aside.
Tear up your baguette bread and scatter about the baking pan then add the remaining head of garlic. (Don’t worry about peeling the cloves, they will practically fall out of their shells when they have been roasted)
Drizzle some extra virgin olive oil over the torn up bread and garlic cloves, then set the chicken in the center of the pan on top of the bread.
Slather the chicken with the butter mixture evenly and sprinkle with some salt and pepper.
Roast for 1 1/2 hours or until the juices run clear and the internal breast temperature reads 180 degrees.
Allow chicken to rest about 10 minutes before carving so that the juices settle.
Ingredients for Roasted Thyme Fingerling Potatoes
1-2 Lbs Fingerling Potatoes
1 1/2 Cup Purple Pearl Onions; peeled
10-12 Fresh Thyme Sprigs
3 Tbsp Extra Virgin Olive Oil
Salt and Pepper
Rise and dry your potatoes.
Toss potatoes and pearl onions into a baking pan and drizzle with 3 Tbsp extra virgin olive oil.
Sprinkle with a tsp of salt and 1/2 tsp ground black pepper.
Scatter thyme sprigs about the pan and roast at 425F for 35-40 minutes or until tender stirring halfway through roasting.
I hope you all enjoy, and I apologize for the lack of action shots… I was not planning on posting the recipe, but it was too good not to share! Also, if you are so inclined to drop a line, please let me know your favorite way to roast a chicken! I am constantly looking for new and exciting recipes and would love to hear from you all!