Roasting a chicken is like getting a suntan; it requires constant rotation and careful attention.  To carry the metaphor even further, sometimes sunblock and a hat (you'll see what I mean).  Therefore, to get that golden, even tan, the best way to roast poultry  is on a rotisserie, and since I do not have one of those, we must venture to recreate this technique in a traditional oven.  Many people put herb-butter under the chickens's skin to keep the breasts moist, however for this recipe, I've used a garlic-herb yogurt with sundried tomato, infusing flavor and protecting breast meat from drying out (ie, sunblock). However, because the yogurt can cause the skin to over-color, keep a close eye while cooking and feel free to tent a small piece of foil (ie. hat) across the chicken breasts if they start getting dark.  This inexpensive and delicious dinner takes some getting used to but after a few times it will become second nature and a perfect weeknight dish.

Difficulty:

Prep Time:  35 minutes

Cook Time:  1 hour + resting

Serves 2 + leftovers

Ingredients:

1 ea.              Chicken (4-5#)

1/2 ea.           Lemon

1 tsp.             Lemon Zest

5 sprigs         Thyme

2 sprigs         Sage

4 sprigs         Parsley

1 ea.              Bay Leaf

1 ea.              Sundried Tomato, chopped fine

1 clove           Garlic, germ removed & minced

6 oz.  (150g)  Greek Yogurt (0-2%)

3 Tbsp.          EVO

1 cup            Baby Brussel Sprouts, trimmed & washed

2 med.          Carrots, peeled & cut into batons

1 1/2 c.         Crimini mushrooms, trimmed and washed

6-8 ea.          fingerling potatoes, 1" pieces (quartered)

1 cup            Dry White Wine

1 cup            Chicken stock

1 meter         Butcher’s twine

                     Sea Salt & Esplette

Technique:

•Set aside half the herbs including the bay leaf to stuff the cavity.

•Wash, dry, and remove stems from remaining herbs.

•Combine herbs in blender with sundried tomato, garlic, yogurt, lemon zest, salt & esplette.  Start blending on low, stream in 1 Tbsp. EVO and gradually raise speed to high, until homogenous.

•Wash the chicken in cold water, pat dry, rub with 1 Tbsp. EVO then season with sea salt and esplette.

•Stuff cavity with liver, whole herbs, and the half lemon.

•Run your fingers gently between the skin and the breast meat, separating the two without tearing.

•Pipe the yogurt mixture under the skin and smooth evenly across the chicken breasts from the outside.

•Cut a piece of butcher's twine (about 1 meter) and starting in the center, tie figure eight knots around the legs, then run the two ends of string across the wings (holding them secure to the body) and tie around the neck bone.  Trim extra string.  See trussing demo with duck.

•Preheat oven to 425F and prep any or all of the following vegetables; mushrooms, brussel sprouts, carrots, potatoes.

•Arrange vegetables in the bottom of the roasting pan and season with 1 Tbsp. EVO, salt and pepper, then push them around to the sides of the pan (making room for the roasting rack).  Add a half cup each, wine and chicken stock.

•Add the rack and the chicken, arranged on its side.  To cook the chicken:

•Side 1, 15 minutes.  Rotate Vegetables.

•Side 2, 15 minutes.  Rotate Vegetables.

•Side 3, (Breast side up) 15 minutes.  Keep an eye on coloration and cover with a small foil ‘hat’ if necessary.

oCheck vegetables; When tender, remove to an oven safe dish, hold warm.

oCheck temperature; when the leg reaches 160F, transfer the chicken to the oven safe dish with vegetables.

•Turn off oven and rest chicken inside for 10 minutes with door slightly ajar.

•Heat roasting pan on high heat, add neck bone from gizzard bag, and allow to color.  Deglaze with 1/2 c. wine, cook 2 min, then 1/2 c. chicken stock.

1. •Serve chicken.  Pass sauce through a sieve into a warm saucier and serve.