Ruth Reichl’s Roast Chicken with Potatoes, Onions and Garlic
Add a glass of wine and you’re set!
-Adapted from Garlic and Sapphires (Penguin Press, 2005) by Ruth Reichl
A one-dish dinner. Just add salad and a glass of wine!
1 farm-raised chicken, about 3 1/2 pounds
3 to 4 small Yukon Gold potatoes (or any other variety except russet), each peeled and cut into 8 pieces
1 large onion, cut into 6 pieces
3 to 4 cloves garlic, unpeeled
Salt and pepper
Preheat the oven to 400 degrees F.
Wash the chicken under running water and pat it dry. Remove and reserve the extra fat from the inside of the chicken. Very gently run your fingers between the breast and the skin, beginning from the neck end, loosening the skin from the breast on both sides. Being careful not to puncture the skin, place the excess fat beneath the skin (the chicken will then baste itself).
Puncture the lemon a few times with a fork, and place it inside the chicken.
Pour enough olive oil into a roasting pan to make a thin film over the bottom. Toss the potatoes, onion, and garlic into the pan and turn until they are covered with olive oil.
Pour a little olive oil over the chicken, and salt and pepper everything in the pan.
Roast for about 1 hour, or until an instant-read thermometer inserted into a thigh reads 170 degrees F. Remove the pan from the oven and let the chicken rest for 10 minutes.
Carve the chicken into serving pieces, surround them with the potatoes, onions, and garlic, and squeeze the lemon over the top.