Prepare yourself for the best roasted chicken you’ll ever have – that’s a Kelsey Barnard Clark guarantee.
* 2-4 servings
- 1 whole chicken (3 to 5 lbs.)
- ½ cup olive oil
- 1 tbsp. kosher salt
- 1 lemon, halved
- 1 head garlic (peel and smash each clove with the back of a knife)
- 2 sprigs fresh rosemary
- 1 can (15.25 oz.) reduced sodium canned sweet corn, drained
- 2 cups cherry or grape tomatoes, whole
- 2 sweet potatoes, chopped into ½ inch cubes
- 2 cups brussels sprouts, halved
- 1 onion, chopped
- Preheat oven to 425°F.
- Pat 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 hairdryer 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.)
- Rub chicken down with oil and salt. Squeeze lemon over chicken, then stick it in the cavity with the garlic and rosemary.
- Truss chicken following these easy steps:
1) Tuck the wings behind the bird’s back.
2) Bring the legs together at the ankles as if the chicken is crossing its legs. Wrap the twine around the crossed ankles.
3) Bring the twine over the legs and pull it tight around the back of the chicken.
4) Tie twine in a bow at the top of the chicken’s breast.
- Place the veggies in the bottom of a deep roasting pan. Sprinkle with a tablespoon of salt and place chicken on a rack on top of veggies.
- Roast for one hour on the middle rack of the oven. Turn the oven off. Let chicken sit in the oven for 20 minutes. Remove and let it rest at room temperature for another 20 minutes.
- Carve and enjoy the best roasted chicken you’ve ever had.