Pot Luck Roasted Chicken

Accidently went grocery shopping on an empty stomach and now I’m the proud owner of Aisle 5.

I love a good roasted chicken and with so much going on around here these days what could be easier for a cold night’s comfort food?  Inspired by Jeffrey Zakarian with his suggestion of using the pan drippings in the salad dressing, I drooled a little at the thought I mean after all I am the one that loves the crispy chicken skin in my salad so how much harm could the drippings do in a dressing, none, nada, nil, it was a fabulous treat and what flavor!

Sadly I must report on Zakarian’s made for TV roasting method and since I know better I was able to avoid the smoke pouring out of the oven at a high temp and by god, his roasting method would have left nothing but burnt ugliness in the pan had I not paid close attention, a cup of water doesn’t cut it for 1-1/2 hour cooking time at 375º.  I had a small chicken to deal with so, therefore, it was obvious that the roasting time would change and for Zakarian’s 155º thigh temperature reading at an under 1 hour roasting time and a rest of about 15 minutes for a 2.5-pound chicken was perfect for me.  Beautiful chicken and delicious…

While you are welcome to try his recipe, linked below, I offer a bit of adaptation…first of all you can use convection roasting at 375º (which I did) or a regular oven roast setting, but in both cases, I would and rotate that bird at least every 15 minutes until golden and thigh temperature of the thigh is 155º.  During the roasting process check the liquid level often and replenish so you actually have a great pan sauce instead of burnt bits stuck on the bottom of the roasting pan.  I added about 1/2 cup of water at each rotation of the chicken and I had plenty of pan sauce.

We also enjoyed simple pan roasted baby Brussels sprouts with bacon, shallots, and parmesan cheese…

Ingredients list for the roasted chicken, slightly adapted and this recipe serves 4:

Notes:  For a considerably smaller chicken, I used one lemon and one lime then drizzled the chicken with a little EVOO after the overnight rest in the refrigerator.

1 tablespoon minced fresh rosemary
tablespoon fresh thyme leaves
1 teaspoon sumac
Zest of 2 lemons
About 2 tablespoons extra-virgin olive oil
One 3 1/2-pound trussed chicken
Kosher salt and freshly cracked black pepper

Vinaigrette can be made ahead of time:

2 tablespoons red wine vinegar
2 tablespoons finely minced shallots
1 tablespoon Dijon mustard
2 teaspoons minced fresh tarragon
2 tablespoons extra-virgin olive oil
2 heads Bibb lettuce, only the interior light-colored leaves (about 6 cups)
Kosher salt and freshly cracked black pepper

Refer to Jeffrey Zakarian’s recipe link for his roasting instructions:  https://www.foodnetwork.com/recipes/geoffrey-zakarian/roasted-chicken-with-bibb-lettuce-and-roasted-chicken-vinaigrette-3130875

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