Julia Child’s Classic Roast Chicken
Ingredients
The chickens
-
2
whole
chickens, 4 pounds each
The seasoning and stuffing
-
to taste
Diamond Crystal brand kosher salt
-
to taste
freshly ground pepper
-
1
large
lemon, thinly sliced
-
2
small
onions, peeled and trimmed
-
1
bunch
fresh thyme
The fat
-
4
tablespoons
softened butter or ghee
The vegetables
-
1
cup
chopped carrots
-
1
cup
chopped yams
-
½
cup
chopped onions
Instructions
- Pat the chickens dry and season them inside and out with salt and pepper.
- Let the chickens come to room temperature for an hour before cooking and soften the butter or ghee.
- Preheat the oven to 425°F.
- Stuff the cavities of the chickens with lemon slices, onion, and thyme, then tie the drumsticks together and tuck the wingtips back.
- Massage the softened butter or ghee over the skin of the chickens and place them breast-side up in a roasting pan.
- Roast the chickens in the oven for 15 minutes to brown the skin.
- Reduce the oven temperature to 350°F and baste every 8 to 10 minutes if desired.
- Toss the carrots, yams, and chopped onions with the remaining butter (or ghee) and season with salt and pepper.
- After 30 minutes, add the root vegetables to the pan and toss them in the accumulated juices.
- Check the chicken for doneness about 5 minutes before the calculated cooking time is up, ensuring thighs reach 165-170°F.
- Remove the chickens from the oven and let them rest for 20 minutes before carving.
- Serve the chickens with the roasted root vegetables.
Nutrition Facts (estimated)
Servings
8
Calories
523
Total fat
36g
Total carbohydrates
12g
Total protein
36g
Sodium
0mg
Cholesterol
0mg
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