Whole Roasted Chicken Recipe
From The Feed Zone Cookbook by Chef Biju Thomas and Dr. Allen Lim
Of course, you can easily and affordably purchase rotisserie chicken at your local market, but there's something special about roasting your own. And the leftovers are great when used in other recipes.
Time: 15 minutes prep, cook 90 minutes
1 whole roasting chicken (about 6 pounds)
¼ cup olive oil, divided use
1 cup coarsely chopped carrots
1 onion, cut into large chunks
4–6 garlic cloves, peeled and crushed
½ cup chopped fresh parsley
– Large chunks of potatoes, beets, parsnips, and/or turnips
1. Heat oven to 350 degrees and move racks if needed to accommodate a large roasting pan.
2. Brush chicken with some of the olive oil, then coat thoroughly with coarse salt and pepper. Place chicken, breast up, in a deep roasting pan.
3. In a bowl, combine carrots, onions, garlic, and parsley (and any optional ingredients). Add remaining olive oil to coat all surfaces, along with coarse salt and pepper to taste. Transfer vegetables to the pan alongside the chicken. Wrap in foil and let cook 1 hour.
4. Remove foil and stir vegetables. Baste (spoon the rendered fat from the bottom of the pan over the chicken). Replace foil and let cook 20 minutes.
5. Remove foil; baste. Continue to roast, uncovered, in oven until chicken has cooked thoroughly, about 90 minutes in total. Juices will run clear, outside skin will be nicely crisp, and the chicken will be tender to the touch.
Let chicken cool before cutting or taking apart.
PER SERVING: Energy 324 cal • Fat 19 g • Sodium 179 mg • Carbs 8 g • Fiber 2 g • Protein 31 g
The Feed Zone Cookbook offers 160 cyclist-friendly recipes that are simple, delicious, and easy to prepare. Dr. Allen Lim and chef Biju Thomas vetted countless meals with the world's best elite cyclists. In The Feed Zone Cookbook, they share their favorite energy-packed recipes to fuel better performance.