Whole Roasted Chicken and Vegetables

Christmas is almost here! Unlike previous years, thing are different and challenging this year. We are thankful to be healthy and hoping everything will be normal soon. While travel fun and dining out are not happening this time and that is quite frustrating, but we choose to make Christmas as joyous as ever. Right after Thanksgiving, Christmas tree was up and house looks very festive. Christmas carols are being played all day long, thinking positive, keeping in touch with dear ones and cooking delicious festive food. That's the spirit of Christmas. 

Today I am presenting this succulent whole roasted chicken and vegetable, perfect for Christmas table or any time of the year. This is so heartily delicious and easy to prepare yet looks very fancy. A basic brining is the secret followed by lemon-garlic-herbs and spice rub makes this roasted chicken so amazingly juicy and flavorful. 

I roast whole chicken with different spices all year round. Sometimes I butterfly the chicken for faster cooking, specially in summer when I don't want to use my oven for a long time. In winter months I don't mind to turn on the oven for a long time because it keeps the house warm. So I love roasting and baking as much as possible around this time. 

For the best result to roast a whole bird is brining with some herbs for 16-17 hours. That makes the chicken so very juicy. I brine, strain the water to save the herbs and spices and I leave the chicken on a colander for about an hour to dry out; then I pat dry with a paper towel and rub spice mix inside and under the skin very well and I brush a nice coat of spice all over the chicken again before placing in the oven. I use what ever veggies on hand and add chicken broth and white wine to roast with chicken in a roaster. It takes almost 2 hours total time at 375 degrees Fahrenheit to roast a 4 lb chicken. Basting with drippings is required every 20 minutes and cover after an hour, then uncover for sometimes to char the skin as needed. Use a thermometer to check the internal temperature for its doneness. This is absolutely wonderful.  Love its color. The chicken and veggies get perfectly cooked through. It can be definitely a weeknight meal and leftovers can be used in soup, salad and sandwiches etc. This meal serves upto 6 people.

Ingredients~

For the brining:

4 lb. whole chicken, 

1/4 cup +1 tsp salt

6 big garlic cloves, slightly bruised

1 tsp dried parsley 

1 tsp dried thyme 

1 tsp slightly crushed black pepper

lemon slices

9 cups water

For the spice rub:

1 tbsp butter at room temperature

1 tbsp olive oil

5-6 crushed garlic cloves

1 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp dried parsley

1/2 tsp dries thyme

Veggies:

Use any veggies you like

1/2 lb. red potatoes, quartered

1/2 lb. carrots, cut into 1 inch long

2 big red onions cut into big chunks

1 or 2 whole garlic , cut in half

Lemon slices

1 1/2 cups chicken broth

1 cup dry white wine  

Method~

Boil one cup of water with salt and let it cool completely. Mix rest of of water, herbs and spices together in a large pan. Place the chicken in the brine, cover, and refrigerate for overnight to 16-17 hours. 

Next day, strain the brining water and save the spices and herbs. Place the chicken in a colander to drain excess water for an hour, then pat dry with a paper towel. 

Preheat oven to 375 degrees Fahrenheit. Smash garlic and black pepper in a mortar n pestle. Mix with butter, oil and rest of the herbs and spices. 

Rub well inside and under the chicken skin, inside the cavity with spice mix. Brush with spice mix to coat evenly all over the chicken again. Tie the legs with kitchen twine to make chicken look nicer. 

Place the chicken on a rack in a large roaster. Arrange vegetables of your choice in the roaster. Pour chicken broth and wine over the vegetables. Roast for approximately 2 hours and bast with drippings every 20 minutes. Rotate the roaster and cover the chicken with an aluminium foil after an hour, then uncover for sometimes to char the skin. If liquids reduces too much add more chicken broth as needed. Insert a thermometer into the thigh and the internal temperature has to be around 180 degrees Fahrenheit. Let chicken rest at least for 10 minutes before serving. Transfer on a nice platter and veggies around the chicken, or cut chicken into pieces. Drizzle with the drippings to glaze the chicken and veggies. This looks yummy  festive Christmas chicken and veggie dinner. ⁠Happy holidays!

Happy Cooking!