With shatteringly crisp skin, perfectly cooked meat and out-of-this-world veggies, this roast chicken may be the best there’s ever been.
Serves 4.
Ingredients
For chicken:
- 1whole chicken, 3–5 pounds
- ½ cup extra-virgin olive oil
- Salt
- 1 lemon
- 12 cloves garlic, about 1 head, peeled and smashed with back of knife
- 2 sprigs fresh rosemary
- 3 tablespoons dried lavender OR 2 sprigs fresh thyme
- Baker’s twine
For drippin’ veggies:
- 3 ears fresh sweet corn, kernels removed
- 2 cups cherry tomatoes, whole
- 2 cups black-eyed or lady peas, frozen or fresh
- 3 cups chopped green cabbage
- 1 onion, chopped
- 2 cups sliced smoked sausage, such as Conecuh brand
- 1 tablespoon salt
Instructions
- Pat down chicken with paper towels and place on a baking rack set inside a sheet tray. Refrigerate chicken, uncovered, overnight or for up to 2 days. If you’re in a time crunch, instead of refrigerating, whip out your hair dryer and blow it on the chicken skin for about 5 minutes. This dries out the skin, which makes the meat hold moisture and the skin crisp like a potato chip.
- Arrange oven rack to middle position and preheat to 425°F.
- Rub bird down with olive oil and salt evenly. Squeeze lemon over chicken, then stick it in cavity with garlic and herbs.
- Truss chicken following these easy steps:
- Tuck the wings behind the bird’s back.
- Bring the legs together at the ankle as if the chicken is crossing its legs. Wrap the twine around the crossed ankles.
- Bring the twine over the legs and pull it tight around the back of the chicken.
- Tie twine in a bow at the top of the chicken’s breast.
5. Place all veggies and sausage in the bottom of a deep roasting pan. Sprinkle with salt and place chicken on a rack on top of the veggies. Roast for one hour.
6. Turn oven off, letting chicken sit inside undisturbed for 20 minutes. Remove chicken and let it rest at room temperature for another 20 minutes.
7 . Carve and enjoy the best roasted chicken you’ve ever had.